Gazpacho with spring vegetables and tuna rouleau, Carlton Hotel, The Hague

Carlton Ambassador Hotel Vegetarian Butcher dinner

ByQin Xie 24/06/201319/05/2020

Menu from a dinner at Carlton Ambassador Hotel in The Hague, Netherlands with ingredients from The Vegetarian Butcher (all “meat” dishes were vegetarian substitutes):

Beetroot macaroons, goat’s cheese, green apple purée

Smoked eel salad, strained yoghurt with horseradish and sweet and sour cucumber

Albaizar Albariño, Rias Baixas, Spain 2010

Gazpacho with spring vegetables and tuna rouleau

Cannelloni filled with mushroom risotto, free-range chicken, rocket, macadamia nuts and beurre noisette

Two Vines Columbia Crest Cabernet Sauvignon, Syrah and Merlot, Washington State, USA 2010

Poached peach with warm white chocolate foam, aceto gel and sugared nuts

Boschendal Reserve Collection Vin d’Or, South Africa 2009

Beetroot macaroons, goat's cheese, green apple purée, Carlton Hotel, The Hague

Smoked eel salad, strained yoghurt with horseradish and sweet and sour cucumber, Carlton Hotel, The Hague

Cannelloni filled with mushroom risotto, free-range chicken, rocket, macadamia nuts and beurre noisette, Carlton Hotel, The Hague

Poached peach with warm white chocolate foam, aceto gel and sugared nuts, Carlton Hotel, The Hague

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.