Taking part in consuming a multiple course tasting menu can be one of the most gastronomically exciting experiences in your life. The difference between eating a single dish as opposed to a 5 or more course tasting menu is like the difference between a musician performing a single song and listening to an orchestra perform a [...]
Entries Tagged as 'Food Philosophy'
Menu Design Part 3: The Importance of Small Plates and Tasting Menus
May 16th, 2008 · 7,127 Comments
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Menu Design Part 2: Understanding Culture Through Cuisine
May 13th, 2008 · 1,323 Comments
One of the greatest things about going out and eating at a fine dining restaurant is experiencing the centuries of culture that is now the sum of that dish sitting in front of you. The dish above is a great example of this. Growing up and spending a large portion of my culinary career in [...]
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Menu Design Part 1: Complexity Hides Flaws
May 7th, 2008 · 938 Comments
Menu design is the single most important concept that one must grasp when a chef. After all, you can have the finest china and linens in the world, the most knowledgeable wait staff to be had, and even an extremely talented chef; but if the menu isn’t designed as a singular, cohesive vision, then all [...]
Tags: Food Philosophy