Portions & Preferences: Adventures of Fine Dining

Mar 9 , 2024
By Kidist Yidnekachew

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A dear friend of mine recently experienced a unique dining adventure at a luxurious restaurant. Invited for lunch by a friend from abroad, she arrived eager to explore new flavours. However, the unfamiliar menu left her feeling bewildered. Wanting to avoid appearing clueless, she opted for a random dish, leading to a surprise.

The dish arrived, featuring unfamiliar elements: a central vegetable, a delicate flower petal garnish, and a creamy hummus dip. Half the plate remained empty, leaving her curious about her friend's plate overflowing with intriguing options. Curiosity piqued, she yearned to try those vibrant items, worlds apart from her own food experiences.

After their meal, her friend inquired about her dining experience. Knowing the restaurant owner, he sought honest feedback for improvement, determined to understand her genuine thoughts. Chuckling, she recounted her adventure with the unknown cuisine.

She admitted her lack of knowledge about the dishes, leading to a less-than-satisfying choice. While the food itself was surprisingly pleasant, the minuscule portion left her hungry. He gently questioned why she had not inquired about the menu or sought his guidance, assuring her that asking questions is encouraged, especially for international guests encountering unfamiliar dishes.

Their conversation highlighted the cultural differences in food preferences. Acknowledging her preference for Ethiopian delicacies like Tibs, which came in bulk, she clarified that the issue was not solely the lack of meat, but the portion size leaving her unsatisfied. He, however, countered with the argument of prioritising quality over quantity, a valid point in fine dining.

While quality is undeniably important, it is not always the sole factor. Sometimes, a comforting and filling portion of familiar food is more desired than an exquisite, yet meagre, offering. Charging a premium for a small, unsatisfying portion can be seen as exploitative, undermining the true essence of a satisfying meal.

This trend of smaller portions in fine dining has various justifications. Highlighting premium ingredients and intricate culinary techniques, chefs aim to create a "burst of flavours and textures" in each bite. This approach prioritises a unique dining experience focused on quality over satiety.

Furthermore, smaller portions allow restaurants to maintain profit margins while providing an elegant ambience and impeccable service. Restaurant professionals argue that this shift is a complex interplay of culinary philosophy, customer perception, and the very definition of luxury.

Smaller portions also tap into the psychological aspect of fine dining. They create a sense of exclusivity and encourage savouring each bite, appreciating the craftsmanship behind the dish. It can also promote a more diverse and exciting dining experience by encouraging diners to try multiple dishes.

The tasting menu format exemplifies this approach, offering an array of smaller bites showcasing diverse culinary techniques. This allows diners to fully appreciate the entire culinary journey without feeling excessively full. While supporters argue this promotes a healthier dining experience, concerns remain regarding the value proposition.

For diners paying a premium, the expectation is to receive a satisfying meal in terms of both quality and quantity. Leaving hungry can lead to disappointment and undermine the very essence of luxury dining, often associated with indulgence and abundance.

The focus on minuscule servings could potentially overshadow the skills and artistry of chefs. They face the challenge of creating visually stunning and flavorful experiences within these constraints.

A shift towards smaller portions in fine dining represents a complex evolution. While Ethiopia has not fully embraced this trend, it is likely to become a reality soon. This change invites consideration of cultural preferences, value perceptions, and the true essence of a satisfying dining experience.

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PUBLISHED ON Mar 09,2024 [ VOL 24 , NO 1245]

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