Celtic Sea Salt is good for you.
Regular table salt = poison.

I bet you serve bland meals

Because salt makes things taste good.

Sounds like you're probably one of those weird health nuts who thinks any seasoning at all will kill them instantly and you're just used to awful, bland food. The fact that you came here to complain and of course virtue signal about how much you hate salt pretty much guarantees you're some sort of drama king/queen.

Think about this rationally, do you really think it's more likely that every single dish in every single restaurant is inedibly salty (and they somehow all stay in business and aren't overrun with bad reviews) or that your perception of salt is to blame.

There's an old saying, if everywhere you go smells like poop, check your shoes.

Anonymous wrote:

Anonymous wrote:because the chefs’ palates are probably desensitized to salt and salt is the easiest lazy way to savoriness.

I very, very rarely find any expensive meal worth it in terms of flavor. The exception is non-Western cuisine where there is a broader spectrum of spices, techniques and umami ingredients to create flavor. Albi really stands out in that regard.

You see this on Top chef. All the old judges have their taste buds blown out in terms of salt.

Not all the chefs, just Tom.

Anonymous wrote:Disappointed in yet another $600 dinner. Everything was so, soooo salty it was borderline inedible. Yes, I am well aware salt is the most important ingredient in the kitchen and saltier food tastes better, but every single time now we go out to fancier restaurants, it has been way, wayyy to salty. Do chefs even taste their food anyore and portion out salt ratios to be appropriate? Everything from pastas, to meats, to even veggies is way too salty now at finer dining establishments. Chefs, for the love of God, we are not horses who need salt licks. Cut it down!

This is on you, bruv. Fool me once, shame on you; fool me twice, shame on me and all that. You clearly make this indulgence a habit and now complain? This is a particularly annoying type of VBA.

Anonymous wrote:because the chefs’ palates are probably desensitized to salt and salt is the easiest lazy way to savoriness.

I very, very rarely find any expensive meal worth it in terms of flavor. The exception is non-Western cuisine where there is a broader spectrum of spices, techniques and umami ingredients to create flavor. Albi really stands out in that regard.

You see this on Top chef. All the old judges have their taste buds blown out in terms of salt.

Chefs literally have a large bowl of salt on hand and just keep adding it as they prepare food. I saw that in cooking classes and was like WTF. Awful.

because the chefs’ palates are probably desensitized to salt and salt is the easiest lazy way to savoriness.

I very, very rarely find any expensive meal worth it in terms of flavor. The exception is non-Western cuisine where there is a broader spectrum of spices, techniques and umami ingredients to create flavor. Albi really stands out in that regard.

Anonymous wrote:Why are you spending $600 on a restaurant?

$600 is around the price of the starter bottle of Champagne at a good restaurant.

It is pretty much most restaurants these days.

Why are you spending $600 on a restaurant?

If the food is cooked to order, just ask for less salt. Keep in mind, too, that if you’re used to eating food seasoned with less salt, what might taste “too salty” to you could taste perfectly fine for the majority of other customers. Restaurant food often tastes better because of the quality and complexity of the ingredients and techniques, as well as quantities of butter and other fats, salt, and sugar that exceed what most of us would use at home. Instead of complaining here, why not work with a few of your favorite restaurants to identify things that you’d genuinely enjoy ordering? Many would be happy to modify it for you where they can.

Just tell them go easy on the salt

NP and it sucks when you have high BP and it’s it is out of control for days after eating that crap.

Disappointed in yet another $600 dinner. Everything was so, soooo salty it was borderline inedible. Yes, I am well aware salt is the most important ingredient in the kitchen and saltier food tastes better, but every single time now we go out to fancier restaurants, it has been way, wayyy to salty. Do chefs even taste their food anyore and portion out salt ratios to be appropriate? Everything from pastas, to meats, to even veggies is way too salty now at finer dining establishments. Chefs, for the love of God, we are not horses who need salt licks. Cut it down!