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The evolution of tasting menus

Tasting menus have become less about wowing the guest with extravagant molecular gastronomy and more about allowing a chef to personalize the dining experience by putting together dishes he or she is passionate about. Tasting menus today are often simplified, with 10 or fewer courses and at a more reasonable price point. They’re a great way for chefs to show off their skills and at the same time allow diners to customize and share.

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