A French Guide to Eating Meat

Went to a very nice French brasserie (kind of like a cafe which doubles as a restaurant) yesterday and was rewarded with a nice peice of meat. Overall, I tend to prefer American meat to French meat--there are of course exceptions--but yesterday's steak was particularly tasty. As in the 'States, you must specify how you would like your meat cooked: here's a guide--

bleue = rare (makes sense, when you don't cook the meat it retains some of its blueish color).
saignant = medium rare
a point = medium
bien cuit = well-done

Don't ask me why the models in the photo are wearing meat; you can find anything on the Internet these days.

Enjoy your New Year's celebrations tonight!!