Tasting menu is a set sequence of smaller courses selected by the chef to present a restaurant’s cooking, ingredients and seasonal direction. It may include several savoury courses and dessert, with optional beverage pairings. In French, it is called a menu dégustation; omakase is a related Japanese concept in which the guest entrusts the selection to the chef, but it is not simply a direct translation.
Courses are usually arranged to create progression in flavour, richness, portion size and technique. A well-designed menu considers pacing, dietary restrictions, kitchen capacity, ingredient availability and the timing of beverage service.
Example: a seven-course tasting menu might progress from a light seafood preparation to a richer main course, followed by cheese or pre-dessert and a final dessert.
Operational tip: standardise portions and preparation timelines so the kitchen can deliver each course consistently across the dining room.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
