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

ByQin Xie 03/05/201219/05/2020

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:

Starter

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

Main

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

Dessert

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

Laurent-Perrier Cuvée Rosé

Waiter with canapés, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Canapés, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Ercole Moroni and Luca Seminara, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Raw langoustine, Mottra Osetra Caviar with bergamot citronette, marinated tuna with Sterlet caviar, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Grand Siècle, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Champagne infused risotto, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Trio of floral desserts, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Lavender panna cotta, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Rosemary crème brûlée, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Ricotta tart, jasmine infusion and champagne gelatine, Laurent Perrier Tous Les Sense at Massimo, The Corinthia, London

Elderflower ice, 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.