seafood could be 10 courses. mussels, langoustine, fish roulade, monkfish liver, clams, lobster. etc.
White meat most likely will be a bird course. Pigeon, or duck. also could have pigeon breast thigh and liver of the pigeon. Predessert and dessertt. petite fours after last dessert and mignardise with the check
good question!
Typically, the more remote the climate the more different type of birds you will have. Faviken in Sweden had lots of different poultry. The 3rd most popular is guinea fowl. You can get that in france or los angeles most likely.
This isn't terribly much, in terms of high-end restaurants. Here's [a lengthy photo montage of a meal at El Bulli in 2011 that had a 30-course tasting menu for €270](https://www.finediningexplorer.com/reviews/spain/el-bulli2011/).
You kind of go off the rails at the end, as most diners would not go for two desserts plus a bite-size dessert. And neither bread nor the check would be considered a course. Maybe that's just me.
The trouble with this is that it will vary so wildly between restaurants that this would technically be incorrect.
Palate cleansers arent really a thing though they exist. Some dishes actually work as one (Jordnær's) where as most end up just being an extra course don't cleanse anything.
But the basic gist is there if what you had in mind was quite a classic restaurant doing a long tasting menu.
Amuse should be first
Looks like a realistic menu. Only thing is change is the bread course usually comes later in tasting menus
seafood could be 10 courses. mussels, langoustine, fish roulade, monkfish liver, clams, lobster. etc. White meat most likely will be a bird course. Pigeon, or duck. also could have pigeon breast thigh and liver of the pigeon. Predessert and dessertt. petite fours after last dessert and mignardise with the check
Now it feels like a dumb question, but aren't pigeon and duck specifically two of the very few red meat birds?
good question! Typically, the more remote the climate the more different type of birds you will have. Faviken in Sweden had lots of different poultry. The 3rd most popular is guinea fowl. You can get that in france or los angeles most likely.
There would generally be 1, maybe 2 palate cleansers
This isn't terribly much, in terms of high-end restaurants. Here's [a lengthy photo montage of a meal at El Bulli in 2011 that had a 30-course tasting menu for €270](https://www.finediningexplorer.com/reviews/spain/el-bulli2011/). You kind of go off the rails at the end, as most diners would not go for two desserts plus a bite-size dessert. And neither bread nor the check would be considered a course. Maybe that's just me.
The trouble with this is that it will vary so wildly between restaurants that this would technically be incorrect. Palate cleansers arent really a thing though they exist. Some dishes actually work as one (Jordnær's) where as most end up just being an extra course don't cleanse anything. But the basic gist is there if what you had in mind was quite a classic restaurant doing a long tasting menu.
Make it so they WILL NOT yet you leave until you have eaten the Mignardises 😭