The Principle of the Thing

Some of the key factors underlying menu composition include the season, both for its impact on the ingredients that are at their peak and the usual daily weather/temperature; the guests; the occasion or theme; and the availability of time and other resources. Grading (an ascension of flavors and textures from lighter and milder to heavier and stronger), contrasts (in color, texture, and temperature, for example), and the non-repetition of ingredients and garnishes (unless for conscious effect) are all important. Guests should leave the table satisfied, never hurriedly rushed nor uncomfortably full.