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10 foods to avoid passing a command of in a restaurant, stated by Chefs.

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“Going to restaurants is really nice. It’s a little pleasure that we never get tired of. ” I will offer this pretty little jingle to the global consortium of neighborhood restaurants. In the meantime, going to the restaurant, it’s really nice ON CONDITION not to order disgusting stuff and not to be scammed scammed for dishes that we could have done better at home.

1. Fish on Monday

It seems that most restaurants order their fish on Tuesday and Thursday. So let you imagine the level of freshness of the fish on Monday. But fish is good when it’s fresh. This is the principle.

2. Overcooked meat

The entire cooking community generally agrees that meat is best when it’s not overcooked. Nobody criticizes you for preferring well-cooked meat, but it’s just stupid in this case to eat red meat at the restaurant, since there are dishes that could bring you just as much pleasure without upsetting the chef who, to meet your requirements, will have to deny everything he believes in.

3. The dish of the day but it is discussed

In fact, there are two schools; in the first, the dish of the day is an agglomeration of things that will soon be out of date. In general, it shows in the mouth of the restaurant, on its menu where there is too much stuff, and especially in the slightly muddy title of the dish of the day which calls up too many elements to look like a real dish. In the second, the dish of the day is a real dish of the day, decided by the chef according to his stocks and is undoubtedly the best option.

4. The chocolate cake

Unless it’s “homemade”, there’s a 200,000% chance that it’s the basic stuff sold at Metro and you can find the exact same thing at Picard. So, paying 7 balls for an industrial thing drowned in custard, it has no interest.

5. Wine by the glass

One of two things: either the wine by the glass comes from open bottles that drag and oxidize, or it comes from a filthy cubi that you would not have renounced at your 16 years.

6. Chic burgers

Since the burger is a scam in itself (bread, minced steak, salad, not expensive products sold expensive), the chic burger gives the illusion that you could get what you pay for. Hence this burger with truffles or foie gras; but guys, if you are not in a starred restaurant, the truffles will be truffle oil, essentially chemical, and the foie gras a disgusting first price thing that we would normally confuse with slack for the cat .

7. Chicken in general

Chefs generally agree that ordering chicken is the preserve of fools. Because chicken is not expensive, and it is never specially better cooked in restaurants than at home; because chicken, too, is not that easy to cook well and, in the rush of a kitchen, chefs tend to make it too dry. And because there are so many better things than a la carte chicken that it’s really a bad choice.

8. Anything with soy

Small soybean sprouts are most beautiful from a decorative point of view, but they have two major disadvantages: first, they have no taste and are therefore useless; then, because of the marshy environment from which they come, they contain a very high level of bacteria and therefore represent a potential threat. Even if it means requesting à la carte accommodations, you might as well ask without soy.

9. Benedict eggs

Benedict eggs are the best thing in the world: smoked salmon or bacon, two poached eggs, muffins, hollandaise sauce. But therein lies the rub. Hollandaise sauce is not an easy sauce to make, you have to have a good knack so that the butter does not clot in the lemon juice. Above all, it is a sauce with a very limited shelf life, otherwise the butter may turn. However, in most restaurants that take 1000 euros for their Sunday brunch, the sauce is prepared well in advance and has a rancid taste.

10. Modifications of dish

Again, there are two valid reasons for not requesting an arrangement on a dish: the first is that this arrangement, even if it is accepted, will annoy the chef and that there is every chance that he forget that you are frustrated and that you do not dare to return the dish, transforming this moment of enchantment into an authentic bad moment. The second is that, if you are in a restaurant renowned for the quality of its dishes, there is a good chance that the chef will know what he is doing and be qualified to combine flavors. Requesting a change can break the balance. For food intolerances, that can be understood, but otherwise it’s just a whim.