Palate fatigue caused by too much acidity across a dish or a whole meal. After a few bites the taster stops perceiving freshness and only feels sharpness.
Example: a tasting menu that serves a ceviche, a vinaigrette salad and a lemon tart in a row with a high-acid white wine — each course alone is fine, together they wear out the palate.
Chef’s tip: balance acidic courses with something rich, creamy or starchy in between.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
