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

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

s, at home or in a

restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...

, 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.

References

{{Authority control French cuisine Gustation Eating parties Culinary terminology

History

Examples

See also

References