Portion Size

This, too, is crucial. If the dish is too big it will spoil the next course and probably the rest of the meal. Remember your dish’s focus, the reference point from which you started. Keeping this in mind will help you assess how large or small each course should be. In my view it is best to offer many small courses rather than two or three larger ones.

The reason is that, after a few mouthfuls, the taste receptors become accustomed to the dish. Therefore serving several smaller portions heightens your guests’ dining experience, which is why tasting menus are such fun to eat.