You Shouldn't Order Well Done Steak From A French Restaurant. Here's Why

French cuisine has a special place in food lovers' hearts. Whether your favorite kitchen is actually Italian, Korean, Japanese or even British, there's a reason why the stereotypical chef is a guy in a mustache, chef's whites, the "toque blanche" white hat — and who just so happens to have a charming, French accent.   

As such, dining in France — or simply in your local French restaurant — is its very own sort of experience that can provide amazing moments and glorious taste explosions. However, before you head out to sample the finest delicacies one of the most famous kitchens in the world can offer, it's good to keep in mind that there are all sorts of things you should never order from a French restaurant.

If you're a meat lover, chief among these things should always be a well-done steak. Sure, there are reasons why you should never order your steak well done. However, it's particularly unwise to do this when dining in a French restaurant. Here's why! 

French chefs aren't the biggest fans of well-done steak

Ordering well-done steak in a French restaurant might very well earn you a good scoffing-at by a pompous maître d', but according to The Local, that may very well be just the start of your problems. In fact, your chef might flat out refuse to serve your delicious entrecôte "bien cuit," which, of course, is well done in French. Though French chefs are slowly growing accustomed to the fact that the occasional customer simply dislikes any trace of pink or red in their slabs of meat, in actual France it's not unheard of that a chef outright says "non" to your request of well-done steak. As such, The Local suggests that you follow the majority of restaurant customers by going for medium rare and learning to love it, or simply go for other items on the no doubt delicious menu. 

Apart from potentially earning the chef's ire, of course, all the usual reasons to avoid well-done steak apply. When someone orders their steak done through and through, the chef might very possibly think that the person doesn't really know their cuts of steak. As such, they may be tempted to just throw whatever old cut of meat they have lying around on the grill, and burn it to a crisp to mask the sub-par quality. 

Besides, many chefs simply recommend getting the steak medium-rare, because that way, the steak's moistness and flavor reach an optimal balance. Why not give it a shot? They're the experts, after all, and your taste buds will thank you in the end.