Thomas Keller, the creative genius who created this incarnation of the French Laundry (there was a restaurant there before but nothing like the one that's there now) says you don't really taste after a few bites, so that is what he serves, just a few bites.
But what delicious bites!
He has changes the way food is served. Have you noticed the beautiful stacks of diminishing plates turning up in the most elegant restaurants? This is where it started, and where it has been perfected.
Kampachi with White Sesame and Jacobsen's Farm Plums is served in a spoon. Check out the plate that holds the spoon.
The salad of Hawaiian Hearts of Palm with Mangosteen, Red Radish, Cashews, Young Ginger and Mizuna is served on a stick. Sort of.