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Home > Events > Champagne Laurent-Perrier Tous Les Sens Masterclass preview dinner > Ricotta tart, jasmine infusion and champagne gelatine, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London
Qin Xie
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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