Degustation (Dego) is the tasting of food. Modern degustation 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. Degustation on the other hand is more akin to sampling all of the chefs signature dishes in small portions at the one sitting. Usually eight or more courses, it may be accompanied by a matching Wine degustation. Wine degustation is the tasting of wine. ...
I was resting my gray-sleeved forearms on the fl-leather chair when the kitchen turned on the color: wet slices of beefsteak tomato peeled and peppered; lanky spears of emerald asparagus split lengthwise; hard-cooked quail eggs cut open like four yellow eyes; a scattering of sweet corn and the diaphanous yellow gloss of preserved lemon vinaigrette.
From this first course of a degustation menu at 56 Degrees to the meal’s end, bright colors and the vigor of nearly unembellished flavors leveled the air in the majestic, 110-year-old bank.
Degustations are usually economical, given the amount of food they involve, and they provide the most comprehensive taste of a chef’s talent.
In the case of the degustation menu, however, clients place themselves far more fully into the hands of the chef and more or less waive such privileges, thus leaving the responsibility for nearly all decision making to the chef, for it is he who determines what dishes are to be served and in what order.
The degustation menu offers another major advantage to both restaurateur and client, for by sampling so many of the chef's talents, clients will invariably return on another occasion in order to dine on those dishes they most enjoyed during their degustation.
The most critical factors for degustation menus to be truly successful and not merely trendy parodies on themselves (as they often are at expensive but mass-market restaurants, especially in the United States) are the talents and creative abilities of the chef.
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