4 rules for fine dining, according to Gordon Ramsay


4 rules for fine dining, according to Gordon Ramsay

Don't be an idiot sandwich

By Katie Stow  July 5th, 2017

Gordon Ramsay has built up his reputation to become one of the most famous (and foul-mouthed) chefs on this planet, with killer chat towards wannabe chefs. We all remember the ‘idiot sandwich’. As well as his on-screen persona, he also has three Michelin stars and a handful of successful fine dining restaurants to back up his foodie calibre—meaning that when he speaks up about what to do when you are eating out, people listen.

Gordon’s latest pearls of wisdom include four golden rules to always remember when you are heading out for to eat.

Gordon Ramsay’s fine-dining rules


Try to avoid ordering any of the 'specials'

You should always be wary of specials as it is likely that they being promoted because the kitchen needs to get rid of those ingredients (AKA they may be going off shortly).

The wise wrinkled man says, “specials are there to disappear throughout the evening. When they list 10 specials, that’s not special.”

As a side note, it is also best to dodge fish on a Monday. It is typical for restaurants to stock up on fish on a Friday, so eating it four days later may be risky. Obviously if you are dining at a three-hat restaurant at the start of the week, you can probably trust that their fish is fancy fresh.


Going out on a date? Always book the table for three

To avoid “getting stuck in the corner like a doorstop,” Ramsay told The Daily Mail he recommends booking a table for three, even if there are only two of you.

Though you may have a bit of an awkward moment when you have to explain to the floor staff that is actually just the two of you, it will mean that you miss out on that crappy table right by the toilets.


Haggle your wine price down

Though asking the sommelier may seem daunting when you legitimately don’t know the difference between a ‘Cabernet Sauvigion’ and a ‘Cabernet Franc’, it can be the best thing to do for your dining experience and your budget.

Fear of the unknown (and fear of judgement for picking the cheapest bottle) often means that diners go for a mid-range bottle that they no absolutely nothing about, and may hate.
Ramsay suggests you should “get the sommelier to come up with a great glass or bottle and give him a price.”

Another pro-tip from the chef is to ask for the “bin end” list—this includes the bottles with scuffed labels, ones that they are discontinuing on the wine list or ones that simply aren’t selling as well on the floor. These tend to be cheaper and still just as delicious.


Beware of big claims

Just like telling fibs on your CV, restaurants can do the same with their menus. Far too often eateries get away with bold statements about their own food, simply because people don’t check.

But that is where Ramsay smashes it out of the park again—he says, “When they turn around and tell me it is the ‘famous red lasagne,’ who made it famous? They start coming up with these terminologies, saying 'and the wicked, famous, best in the country profiteroles.' Who said that? Who named that?”

From: Elle Australia