The idea behind this page is that a tasting or degustation menu is the best way to enjoy a restaurant. You basically tell the chef to cook whatever the chef wants and you get the total experience. What would the perfect tasting menu look like? What if you could take courses from great tasting menus around the world and combine these to create ONE ultimate tasting menu? This is my attempt of doing just that. I have limited the menu to three amuse bouches, sixteen tasting courses, and one petite fours. I also tried to follow the natural progression of a tasting menu. Enjoy!!
Amuse Bouche 1
Beetroot Macaroon with horse radish
The Fat Duck in Bray
Beetroot Macaroon with horse radish
The Fat Duck in Bray
Amuse Bouche 2
Parmesan cream with Foie Gras
L’Atelier de Joël Robuchon in Paris
Parmesan cream with Foie Gras
L’Atelier de Joël Robuchon in Paris
Amuse Bouche 3
"Fishbones" with nuances of lemon, garlic and cayenne pepper
Mugaritz in San Sebastian
"Fishbones" with nuances of lemon, garlic and cayenne pepper
Mugaritz in San Sebastian