Why Gordon Ramsay Always Avoids Ordering Certain Dishes from Restaurant Menus

When it comes to dining out, individuals often encounter an abundance of selections on the menu. However, have you ever paused to consider the culinary preferences of esteemed chefs? Gordon Ramsay, a prominent figure in the realm of gastronomy, recently elucidated on the items he adamantly avoids when dining at a restaurant.

During an interview with Town and Country, Ramsay disclosed that he steers clear of a restaurant’s “soup of the day.” His reasoning behind this decision is rooted in the belief that this particular dish is commonly concocted from ingredients that the establishment is attempting to discard, or may even consist of remnants from the previous day’s “specials” menu. Ramsay encouraged diners to ascertain the origin of the “soup du jour” by questioning the staff, as it may actually be the “soup du month.”

In addition to divulging his culinary preferences, Ramsay dispensed advice on how to discern the finest offerings at a new restaurant. He proposed that requesting recommendations from the server is a dependable method for identifying the menu’s highlights, given that servers often sample a vast array of dishes and can offer valuable insights into the chef’s specialties and local favourites.

Moreover, Ramsay advocated vigilance against certain “red flags” at restaurants. He cautioned against establishments that excessively extol their cuisine, particularly those that employ phrases such as “world’s best,” “famous,” or “best in the country.” Additionally, he advised against succumbing to the allure of an extensive list of specials on the menu. In Ramsay’s view, an extensive roster of specials lacks true uniqueness, as these items are intended to be exclusive and limited offerings that diminish throughout the course of the evening.

Ramsay’s observations shed light on the elements to be cognizant of when dining out, and his counsel can furnish valuable guidance for patrons of restaurants. As a celebrated chef endowed with extensive experience in the culinary realm, his perspectives on dining and food quality carry significant weight.

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