We can say that the invention of the plough changed agriculture, and in comparison, the formulation of degustation menus, changed dining out into an art exhibition. Buffets for example, are less popular at the moment due to the market being more educated about produce, ingredients, methods of cookery and signature dishes. This means diners are starting to value the passion, preparation and pain behind the food, experience and adventure.
Another important aspect of a degustation is, the chef presents his intention with a simple, but effective system. Speak while the aroma of the food excites our sensory and nervous system; taking us into a divergent experience, giving us the chance to admire the artistry, and then whisk us away into an iconic place, where friends, relatives or strangers share the same plate, experimenting with the complexity and character of matching food with wine.
Briefly, that is a degustation menu. Every course is a bite to process, talk over and over, and the most relevant thing, taste.