Dinner party general guidelines

The sequence of courses in a degustation menu should be such that earlier dishes do not overpower those that follow them.

1. None of the courses served should shock the diners. You don't want to destroy their ability to enjoy whatever else is served.

2. Every course should be generous enough in size that diners do do not feel frustrated, but no course should be so heavy or filling that it does not leave appetite for those to follow.

3. The size of every dish offered should be related to its "heaviness". That is to say, heavier more filling dishes should always be served in smaller quantities than those that are light and refreshing.

4. No dish should be so dominated by its herbs or spices that it will hide or impose upon the flavours of whatever dishes are to follow it.

5. Every dish offered should be so good that guests marvel over its virtuosity. (this is "bitchen" status)

6. Despite the number of courses served, at the end of the meal no guest should feel they have eaten too much. This is the key as most people tend to serve portions that are too large and by course 5 your poor guests are ready to explode.