69. Degustation is a culinary term meaning a
careful, appreciative tasting of various foods
and focusing on the gustatory system, the
senses, high culinary art and good company.
Dégustation is more likely to involve
sampling small portions of all of a chef's
signature dishes in one sitting. Usually
consisting of eight or more courses, it may
be accompanied by a matching wine
degustation which complements each
dish.Tips for Creating a Tasting Menu
70. Solid colors are typically better than patterns --
patterns may detract from the food itself,
which should be presented with a garnish or
drizzled with a sauce near the edge of the
plate.
You might also consider serving a palette
cleanser between courses, such as sorbet,
gazpacho or even a small glass of champagne.
This will add a feeling of decadence to your
tasting menu, but also allows guests to better
taste the subtleties of the next course.
71. And when it comes to the courses, be sure to
vary the textures or serve surprising
combinations of ingredients. This way, just as
guests begin to think the next course is
predictable, you can wow them. This is
especially true for the dessert course, which can
be a real showstopper. For example, serve beer
as dessert by drizzling a strong, dark stout over
a scoop of vanilla ice cream, or try poaching
fruit in a thematically appropriate wine.
Whatever ingredients you incorporate,
remember that fresh, in-season herbs and fruits
pack the biggest flavor punch.
72. Keep the number of guests small to start
with, 4 or 5 at most, less if need be.
Also keep the number of courses manageable
(maybe 6 or so), unlike the 13-course
degustation.
Reject guests' kind offers to bring a dish,
unless you've carefully discussed exactly
what it is and you trust their culinary skills.
Some cheap dip will ruin the experience.
Welcome, with open arms, guests' offers to
bring wine and to clean up.
73. Decide from the outset whether you're going
to be serving all night (boring, hard work
and not much fun), or whether you'll plan
dishes that can be pre-prepared and require
little effort to serve.
Dishes must have a Wow-factor, either
through their uniqueness or their unique,
innovative presentation. Use unusual,
fabulous crockery, glassware, tableware,
serving dishes, etc.
74. Let your creative juices run freely. Both the
planning and preparation of food is like play
time. Think outside the square and let
imaginations run wild.
75. Super-fresh ricotta served atop thin slices of
good-quality baguette and topped with a
drizzle of honey or chestnut paste. Serve a
dish of fresh-ground coffee on the side,
which guests can lightly sprinkle over if they
wish
76. Fried prosciutto (just crisp quickly in a little
vegetable oil before guests arrive). Place on
baguette rounds or, for an added twist, add
a small piece of parmesan cheese while
frying, rolling the prosciutto around the
cheese. Fry lightly or the cheese will
disperse everywhere
77. Easy garlic prawns served on pearl cous cous,
with each bite-sized mouthful served in a
Chinese spoon
78. Fresh-squeezed blood-orange juice as a
palate cleanser (if you have an electric
juicer). Most people aren't yet familiar with
blood oranges, so there's your wow-factor.
Serve the pretty-pink juice in a clear jug
alongside shot glasses, a dish of water and a
dish of sugar. Guests dip the rim of their
glass in water, then sugar (cocktail style),
and pour themselves a drink. Serve a halved
blood orange for a little education. The
hands-on interaction gives a little extra
wow-factor.
79. The term 'degustation', according to
Wikipedia, is a French culinary term
"meaning 'a careful, appreciative tasting of
various foods' and focusing on the gustatory
system, the senses, high culinary art and
good company." It's basically a shared
gastronomic experience or journey involving
lots of small, innovative tastes, and one that
engages as many senses as possible.
80. Deconstructed food is nothing new, but it's been
hard to escape while dining about town lately.
When it comes to food, "deconstruction" — a riff
on the term coined by French philosopher
Jacques Derrida — refers to the idea of breaking
apart elements traditionally combined together
to make a dish, and serving the items separately
in a unique way.
Case in point: a deconstructed black forest cake
with chocolate cake, fudge pots, and cherry
compote, or the above deconstructed beef stew
where the beef, liquid, vegetables, and potato
are isolated and served in an unconventional
presentation.
81. An amuse-bouche or amuse-gueule is a
single, bite-sized hors d’œuvre. Amuse-
bouches are different from appetizers in that
they are not ordered from a menu by
patrons, but, when served, are done so free
and according to the chef's selection alone.
The term is French, literally translated as
"mouth amuser". The plural form is amuse-
bouche or amuse-bouches
