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Tasting menu

A long meal of many small courses chosen by the chef to show the range of a kitchen.

Also: degustation

A tasting menu serves many small plates in a fixed order, sometimes eight, twelve or more. The guest does not choose the dishes. Each portion is only a few bites, so the diner can try a wide spread of what the kitchen does. Drinks are often paired with each course. The format became common in fine dining in the late twentieth century. Japanese kaiseki, a formal sequence of small seasonal dishes, is a much older relative.

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The weekly plate

Every Monday: seven dishes you may not know, what the world is cooking this week, and one way of eating.