A chefs degustation menu has many aspects to get it right. The theme, seasons, weather, ambience, his style of cooking, sourcing of ingredients, colors, taste and most importantly the timing between courses (be it a 4 course or a 7!). Many times the first few aspects are achieved but as we move towards timings it's where it falters. When there is too much of a gap between courses your hunger starts ebbing and somewhere in the middle of the courses your brain will tell you to stop eating. On the