Because it isn’t meant to stuff you.
The whole idea is for it to be superb, small portion, best ingredients( that’s why the cost factor) and let you linger for more on another day.
The old fashion restaurants, stuff you until you never want to see what you ate for another lifetime.
Actually the “gourmet” style was more “European”style where the meat portion is very small and the veggies a little more generous.
Soup/salad 1st.
main course( small portions).
Dessert and coffee.
Something like you would have in a Northern Italian city or France.
Gourmet Food Selections
Fine Foods - Specialty Cheeses - Exquisite Gifts
3 Comments
many “gourmet” foods have a lot of tradition behind them and the time to make the products drives the cost up. just think about spending 30 years aging balsamic vinegar of course a small bottle is going to cost a lot of money ($180) versus taking a wine, adding high heat and sugar and calling it balsamic vinegar in 4 hours of processing time ($5)
the same reason why brand name products are so expensive…you are buying the name; also they are small because it makes it seem like less of a meal (its being pitched towards stars and actors) and it also makes more of a profit. and it is also supposed to be more of an art piece than an actual meal.
typicaly it is because of the types of ingrediants they use and the fact that most gourmet food has either more prep time involved or a much nicer presentation. Don’t forget your paying for it to look better than it tastes.