Degustation

Dégustation is the careful, appreciative tasting of various food, 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.[1]

"Tasting" redirects here. For the tasting of wine, see Wine tasting. For other uses, see Taste (disambiguation).
A selection of dégustation dishes and wines

History and etymology

The French term dégustation is still commonly used in English-language contexts. Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course.

Examples

Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation.[2] Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat's cheese, and a blue cheese. The stronger varieties are normally tasted last.

A six course dégustation may include two seafood, red meat and dessert items with matching wines while the same menu could have added a vegetarian item, and any other types of dish to expand the menu to (for example) a nine-course dégustation menu.

The popular Spanish style of tapas is similar to the dégustation style, but is not in itself a complete set menu offering the chefs' signature dishes, but instead offers a variety from which the diner can choose.[2]

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See also

References
  1. Choe, Kim (2013-02-15). "What is a degustation meal?". Newshub. Retrieved 2019-08-28.
  2. Wells, Patricia (June 10, 1984). "A Cheese Lover's Tour of France". The New York Times.
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