Degustation

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Degustation is the art of tasting 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.

It is also called a degustation when preparing a sample selection of cheese at home or in a restaurant. 3-4 varieties are chosen, generally including a semisoft cheese, a goat cheese, and a blue cheese. Eat the stronger varieties last. See A Cheese Lover's Tour of France in the New York Times.