Dégustation is the careful, appreciative tasting of various food, focusing on thegustatory system, thesenses, and high culinary art. Dégustation is more likely to involve sampling small portions of all of a chef'ssignature dishes in one sitting. Usually consisting of many courses, it may be accompanied by a matchingwine degustation which complements each dish.[1]
TheFrench termdégustation is still commonly used in English-language contexts. Modern dégustation probably comes from theFrench 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.[citation needed]
Sampling a selection ofcheeses, at home or in arestaurant, may also be called a dégustation.[2] Three to four varieties are normally chosen, generally including a semi-soft cheese, agoat's cheese, and ablue cheese. The stronger varieties are normally tasted last.[citation needed]
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.[citation needed]
The popular Spanish style oftapas is similar to the dégustation style, but is not in itself a completeset menu offering the chefs' signature dishes, but instead offers a variety from which the diner can choose.[2]
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