Food you should NEVER order at a restaurant according to chef Anthony Bourdain

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EGGS WITH HOLLANDAISE SAUCE

Chef Anthony Bourdain has said that brunch is the time when chefs can get away with serving the leftover bits and pieces from Friday and Saturday night dinner services.

A staple of brunch is classic eggs benedict or eggs royale - but Bourdain says the sauce has to be kept at a certain temperature for it to be safe to eat.

'Bacteria love hollandaise,' he revealed in his book, Kitchen Confidential. 'And nobody I know has ever made hollandaise to order.'

FISH ON A MONDAY

Most restaurants order in their fish on a Thursday - meaning that by Monday, it's about four or five days old.

Fish declines in quality rapidly after it's been caught, and needs to be eaten as fresh as possible.

Bourdain said in his book: 'I never order fish on Monday, unless I'm eating at a four-star restaurant where I know they are buying their fish directly from the source.'

SEAFOOD IF YOU'RE NOT BY THE COAST

If you're at a restaurant by the sea, the chances are the seafood you are eating will be locally sourced and may have even been caught that morning.

But further inland, the fish will take a while longer to reach the eatery - and may have even been frozen.

As soon as seafood has been caught, its quality declines, so avoid ordering it unless you know the restaurant has sourced its fish that day.

BEEF WELL DONE

'"Saving for well-done" is a time-honoured tradition dating back to cuisine's earliest days.

'What happens when the chef finds a tough, slightly skanky end-cut of sirloin that's been pushed repeatedly to the back of the pile? He can throw it out, but that's a total loss...

'Or he can "save for well-done": serve it to some rube who prefers his meat or fish incinerated into a flavourless, leathery hunk of carbon.'

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