Spaghettini and Lake Garda olive oil, Mottra Osetra Caviar, Sicilian prawn and tomato water, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Champagne Laurent-Perrier Tous Les Sens Masterclass preview dinner

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


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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