Tasting Menu
The first course of a tasting menu in Ginza, Tokyo

A tasting menu is a collection of small portions of several dishes served by a restaurant as a single meal.[1] The French name for a tasting menu is menu dégustation.[1] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type of cuisine, or house specialties,[1] or to take advantage of fresh seasonal ingredients.

Coming to the mainstream in the 1990s, tasting menus evolved into elaborate showcases highlighting the culinary artistry of the chef. The trend traces back centuries, but some trace the latest evolution to the mid-1990s and two highly lauded restaurants, Chef Ferran Adrià's El Bulli in Spain, and Chef Thomas Keller's French Laundry, in Napa Valley, north of San Francisco in the U.S., that offered tasting menus of 40 courses or more.[2] Tasting menus have since become increasingly popular, to the point where, in 2013, New York Times food critic Pete Wells noted, "Across the country, expensive tasting-menu-only restaurants are spreading like an epidemic."[3]

See also


  1. ^ a b c Gisslen, Wayne (2006). Professional Cooking, College Version. John Wiley and Sons. p. 90. 
  2. ^ Kummer, Corby. "Tyranny-It's What's for Dinner". Vanity Fair.  Feb. 2015.
  3. ^ Wells, Pete (9 Oct 2012). "Nibbled to Death". New York Times. Retrieved 2015. 

  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.


Manage research, learning and skills at NCR Works. Create an account using LinkedIn to manage and organize your omni-channel knowledge. NCR Works is like a shopping cart for information -- helping you to save, discuss and share.

  Contact Us