Dégustation is the careful, appreciative tasting of various food, focusing on the
gustatory system
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...
, the
senses
A sense is a biological system used by an organism for sensation, the process of gathering information about the world through the detection of stimuli. (For example, in the human body, the brain which is part of the central nervous system rec ...
, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's
signature dish
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding ...
es in one sitting. Usually consisting of many courses, it may be accompanied by a matching
wine degustation which complements each dish.
History
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.
Three to four varieties are normally chosen, generally including a semi-soft cheese, a
goat's cheese
Goat cheese, or chèvre ( or ; from French ''fromage de chèvre'' 'goat cheese'), is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety o ...
, 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
A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...
is similar to the dégustation style, but is not in itself a complete
set menu
Set, The Set, SET or SETS may refer to:
Science, technology, and mathematics Mathematics
*Set (mathematics), a collection of elements
*Category of sets, the category whose objects and morphisms are sets and total functions, respectively
Electro ...
offering the chefs' signature dishes, but instead offers a variety from which the diner can choose.
See also
*
Tasting menu
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. The French name for a tasting menu is ''menu dégustation''. Some restaurants and chefs specialize in tasting menus, while in other cases ...
*
Formal dinner
Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, ...
*
Wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional w ...
References
{{Authority control
French cuisine
Gustation
Eating parties
Culinary terminology