A tasting menu is many small courses chosen by the chef, served in an order that tells a story from first bite to last. It's how many fine-dining kitchens show what they can do.
Key idea
A common modern order: an amuse-bouche (one bite, the chef's welcome); cold or raw dishes and lighter vegetables; a soup or seafood; a fish course; a richer meat course; often cheese; a pre-dessert (something light and cleansing, such as a sorbet); dessert; and mignardises (small sweets) with coffee. Courses move from light to rich, delicate to bold, savory to sweet.
| Course | Typical size |
|---|---|
| Amuse-bouche | One or two bites |
| Savory courses | About 2 to 3 ounces of the main item each |
| Pre-dessert | A few spoonfuls |
| Dessert | A small portion |
| Mignardises | One or two small pieces each |
Why it works
A tasting menu works like a piece of music: changes in temperature, texture and intensity keep guests interested, and the order protects delicate flavors from being drowned by bold ones that came before.
Worked example: Total protein
A tasting menu has four savory courses with about 2.5 ounces of protein each. How much in all per guest?
- $4 \times 2.5 = 10$ ounces.
Answer: About 10 ounces.
Common mistake
Serving full-size portions. Guests are full halfway through.
Practice at home
- Write a seven-course tasting menu from dishes in this ladder. Check it moves from light to rich and that no two courses in a row share a main ingredient or method.