I had exactly the same experience last night at Bouchon. Ordered it medium and got it blue, shading tar-tar.

Most English folk have different ideas about what constitutes "rare", "medium"'and "well.done".

Dangerous Dave wrote: ↑Tue Dec 12, 2017 2:37 pm I had exactly the same experience last night at Bouchon. Ordered it medium and got it blue, shading tar-tar.

You were lucky, over the last few times they have overcooked the steak and I had to send it back. They have always been very fair with refunds and re-cooks though and service is usually good. A girl friend of mine ordered a steak medium rare and it came well done. They gave her a refund no questions asked.

When Bernard pan fries the bavette d'aloyau its ok but if its cooked on the BBQ it seems to be a bit "hit and miss" and has come back overcooked, and I suspect it may be cooked by an "assistant". The last steak I ordered medium rare came back almost well done, they replaced it no problem but the replacement was very rare. A few months ago everything was good but things seem to be sliding, and I think part of the problem is the increase in client base.

Below is the Bavette d'aloyau with Béarnaise Butter, which I feel came out right.