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22) Offer a Tasting Menu

Instead of the menu with choices, offer a tasting menu that controls the diner's experience and takes him or her through a journey of small bites featuring various flavors and techniques. This early menu item, a "coca of avocado, anchovies, and green onion," is an example of a course that is the size of an amuse-bouche, not a standard entrée.

Read More Molecular GastronomyEl BulliFerran AdriaFood CultureFood NewsFerran Adriá
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