How do you design a tasting menu?

A tasting menu reads as a sequence: the order of dishes, what is included and the price of the whole, not as a list of separate plates. Do not design it if the kitchen still changes the order every night.

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Write the courses in the order they leave the pass and whether wine is separate. The miss is numbering dishes that then do not come out in that order, and the table asks if they are finished. You leave with a short menu, one dish per line, the menu price once, on paper and in PDF.

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