What is the core principle regarding portion sizing for an effective starter?
Answer
It must be small enough to whet the appetite rather than satiate it.
The fundamental goal of the starter course is preliminary stimulation, not satisfaction. The portioning is deliberately kept small so that the diner receives an initial taste experience that engages their palate and elevates anticipation for the subsequent course. If the starter were overly filling, it would detract from the enjoyment and consumption of the main meal, violating the concept of the opening act.
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