Why are there so few dishes on the plates of relatively expensive western food?

When you go to a high-end western restaurant for dinner, you may find that these ingredients are not only exquisite, but also quite small when the waiter serves you food. More importantly, they are quite expensive. In fact, there is a reason for all this. Next, Bian Xiao will explain to you five reasons why the weight of each dish in high-end western restaurants is getting less and less.

1, you can taste more kinds of food.

Restaurants usually prepare appetizers, main courses and desserts for customers, as do high-end restaurants. However, the food in high-end western restaurants is more exquisite and diverse, and you can even taste as many as 12 different foods there. Besides appetizers, there are fish, soup, cheese, dessert and so on. A small amount of food on the plate can make you taste more food.

Although the amount is small, it is quite delicious and not greasy.

Sometimes, if we often eat the same food, we will get bored more easily. Small portions of food can make you taste it carefully. You can finish some dishes in one bite. One dish after another can make you taste more different flavors. In fact, the first taste of a meal is the best. This is because your taste buds become less sensitive when you eat. Knowing this, chefs pay more attention to the quality of dishes than the quantity. By serving smaller portions, we tend to enjoy each bite better, rather than getting tired of regular big meals.

3. Carefully selected ingredients are very expensive.

High-end restaurants are very particular about ingredients. Although you may see only a little food on the plate, every part is carefully selected. For example, the price of one kilogram of caviar is about $65,438+$0,000, and the price of 450 grams of beef is $200.

4. It can increase customers' expectations.

Seeing how small a plate of food is, we can't help wondering what the real reason is. However, eating several dishes while eating will definitely make us wonder what the next dish will do for us. So we are not only curious, but also have stronger expectations.

5. Every dish is a chef's artwork.

As we said above, the space of the plate is limited, and the small quantity gives the chef room to decorate. Especially French food, pay special attention to how to decorate. Some dishes even need 16 different cooked dishes, which can be called works of art after decoration.