• Champagne Laurent-Perrier Tous Les Sens Masterclass preview dinner

    by  • 03/05/2012 • Events, Menus, Photoblog • 0 Comments

    Menu from a dinner at Massimo Restaurant and Oyster Bar at The Corinthia Hotel to preview the Champagne Laurent-Perrier Tous Les Sens Masterclass at Taste of London 2012, with flowers by Ercole Moroni and food by Luca Seminara:


    Raw langoustine with Mottra Osetra caviar and bergamot citronette
    Marinated tuna in soy and honey sauce with Mottra Sterlet Caviar and lime mayonnaise

    Laurent-Perrier Ultra Brut


    Spaghettini with Lake Garda olive oil, Mottra Osetra caviar and red Sicilian prawn in tomato water
    Champagne risotto with courgette flower and Mottra Sterlet caviar

    Laurent-Perrier Grand Siècle


    Ricotta tart with jasmine infusion and Champagne gelatine
    Lavender pannacotta
    Rosemary crème brûlée
    Elderflower sorbet

    Laurent-Perrier Cuvée Rosé


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    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


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