Fine-dining restaurants, among other things, have one thing in common: Food served in small portions. In other words, topped plates do not exist. Never ever. It seems we have taken for granted that in these restaurants food is served this way and we can rarely ask ourselves: Why? The Bright Side has compiled a list of 6 reasons why food is served in small portions and is actually right.
1. Ingredients cost: In these restaurants, food is an experience and thus the dishes contain a variety of ingredients and many of them are not commonly found at the fruit and vegetable market near the house. Think that even 500 grams of wagyu chop can cost $ 200. 1 kilogram of caviar can go up to $ 10,000. White truffle $ 7,500. So relative that prices will be high and portions small.
2. Simply more elegant: Ok, very clear. For chefs, food should satisfy the eye, then the stomach. Stands for them, we do not know about you.
3. Duhet që të mos ngopesh direkt: Nëpër vende të tjera, njerëzit konsumojnë zakonisht tri pjata: antipastë, pjata kryesore dhe ëmbëlsira. Në restorantet fine-dining mund të ndodhë që njerëzit të konsumojnë edhe shumë pjata: finger food (ushqim që konsumohet me gishta), antipastë, supë, sallatë, pjata e parë kryesore, diçka që ju përgatit për pjatën e radhës, pjata e dytë kryesore, djathë, ëmbëlsirë dhe pije. Kështu restorantet zvogëlojnë porcionet në mënyrë që të shijoni të gjitha ushqimet.
4. Shefi/ja i/e kuzhinës bën art: Le ta pranojmë, një pjatë e mbushur plot e përplot nuk ngjan kurrë bukur. (Na fal spaghetti me ragù alla bolognese, nuk e kemi me ty. Ti dukesh mirë gjithmonë).
5. Look premium quality: Nice tactics. Thank you for playing with our psychology. In other words, we see everything that is in limited quantities, from clothing to food.
6. Bites: The first bites in a food always taste more and as you eat, the taste sensors become less sensitive. Knowing this well, chefs focus on the quality of the dish.
