Degustation

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Degustation is a culinary term meaning "a careful, appreciative tasting of various foods" and focusing on the gustatory system, the senses, high culinary art and good company.

The French term dégustation is still commonly used in English-language contexts, even though a standard Anglicized spelling and pronunciation exist.

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. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.

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, and a blue cheese. The stronger varieties are normally tasted last. See the article "A Cheese Lover's Tour of France" from The New York Times.

A dégustation is always held during the Japanese television show Iron Chef.

External links

• Heston Blumenthal's Degustation menu under analysis by Nottingham University
• The Tasting Menu from Heston Blumenthal's Fat Duck

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