What à la vapeur means
À la vapeur is French for “by steam”, and it is how French menus and recipes describe food that has been steamed. Instead of sitting in water, the food rests in a basket or on a rack above simmering water, and the rising steam cooks it gently and evenly. Because the food never sits in the liquid, it keeps its shape, texture and flavour well, and it does not become waterlogged.
This makes steaming a favourite method for delicate fish, green vegetables, new potatoes and anything that might break up in boiling water. Pommes vapeur, plain steamed potatoes, are a common side dish in French cooking and often appear alongside poached or steamed fish. Steaming can be done in a metal steamer insert, a stacking steamer pan, a bamboo steamer set over a wok, or even a colander covered with a lid.
The water can also be flavoured with herbs, citrus peel or stock for a subtle aroma. You will see à la vapeur on restaurant menus, in classic French recipes and in descriptions of lighter dishes. When a recipe uses the phrase, it simply means steamed, and any steaming set-up you have at home will do the job.