A discussion of Marco Pierre White and Anthony Bourdain from last September bash tasting menus (which every restaurant seems to getting in on rolling out).


http://www.seriouseats.com/2008/09/a...efs-panel.html
Along with this article from Gourmet magazine back in 2003,
http://www.shobanarayan.com/articles...stingmenus.htm

Do you find tasting menus annoying after a while? If you go to a restaurant again after having the tasting menu, do you still order the same thing? Or do you go for a prix fixed/a la carte option?

I know at Morimoto they ask if you've had the tasting menu before and they will substitute items so you don't have the exact same experience.

I can't say I frequent places with tasting menus enough to worry about a repeat. Generally the menus are changed often enough that by the time i get back, its different.

We always tell the chef or waiter what we ate last time, what we liked what we do not necessarily miss.

Most time they adjust the tasting menus for us. Especially the Japanese restaurants.

With Japanese restaurants where I do omakase, I do try to let them know what I've had before (and what I've liked/disliked).

There are a few restaurants where I will go once a season for the chef's tasting menu, but then not really go back until the next seasonal menu change.

For a few restaurants, I've actually used the tasting menu to get a sense of whether I like to the style and preparation of a chef before I go back for an a la carte meal. Though sometimes I'll rebel and just build my own tasting menu if I don't like theirs...

For true tasting menus (menu degustation, menu carte blance, omakase etc...) the only thing really annoying (if it can be called such) is the time used up. After being served 12-17 courses (including amouse bouche, free apps, and mignardises), a dinner can last two to four hours. Sometimes it can be a little tiring if spent with the wrong companions.

As for repeating, usually (ideally, hopefully) the tasting menu should be somewhat seasonal, so if one goes during different seasons much of the items should be different.

I detest Tasting Menus. Too many dishes, too many flavors. Too much concentration. The best "tasting menu" I have had was at the Michael Mina Restaurant at the St. Francis in SFO. Having said that, all things considered, next time I would order a la carte..

Michael Mina has a new restaurant in L.A. called XIV that's on Sunset (at Crescent Heights I believe?) The entire restaurant is tasting menu...I don't believe they serve any true entree-sized portions there. We dined there a couple weeks ago and it was actually really good. There are various tasting quantities (8, 11, 14, and 30 items)...we chose the 11 item option...three hours and two uncomfortably full stomachs later we were done. I can't imagine ordering the 14 or 30 item option.

One of the tasting options was a foie gras terrine which I'm a sucker for. Only downside to me was we were seated outside in a converted bar/patio area which didn't seem to have the same atmosphere as the interior, which was designed by Phillipe Starck.

At Michael Mina in SF, we ordered three dishes. Each dish had the item prepared 3 ways. So it was equivalent to 9 items. It was the best restaurant meal we have ever had. And it took about 1 1/2 hrs, as they only had to serve 3 dishes.

I guess I'm old school in wanting just a regular three-course meal. The long sitting, the large amount of courses (which tend to rather rich all the way through), paying a hefty price for what they decide served you (instead of getting what you want). It just seems like the tasting menu is a little pretension as well.

However, when it comes to sushi/Japanese cuisine, I don't mind an omakase setting if they have the quality products and the skill to back it up (as long as you have a la carte restaurants to go with them to pick from).

Looks like they are reworking the menu/concept a little bit:

http://losangeles.metromix.com/home/...972383/content

The foie gras ban is going to stink when it hits California.

I have never ordered a tasting menu, however I have a ordered a beer sampler in several brewpubs and microbreweries. I like the opportunity to try 4-8 new beers and ales without getting puking drunk or spitting something out that I'd rather swallow.

I love tasting menus. As I have a horribly short attention span with everything, I have the same with food. With tasting menu, I don't need to taste the same food many times.

For us, it depends on the restaurant. An outstanding restaurant tempts us to challenge the chef to "hit us with your best shot."

We've greatly enjoyed our tasting menu experiences at Gramercy Tavern in NYC and Alan Wong's in Honolulu - see here and here for pictures of the dishes we enjoyed at Alan Wong's just this past Saturday evening.

Cheers,
Fredd

It's funny to hear Bourdain bash the tasting menu, having seen the episode of his show where he dines at The French Laundry.

I quite enjoy tasting menus. I enjoy the surprise of not knowing what you are going to get, and having the chance to enjoy a wide range of dishes.