lettuce, Venus clams, weisaus, De Vitrine, Ghent

De Vitrine, Ghent, Belgium, dinner

ByQin Xie 27/06/201319/05/2020

Menu from a dinner at De Vitrine (casual dining concept of the one Michelin-starred In De Wulf’s Kobe Desramaults) in Ghent, Belgium (rough English translations bold and in brackets) (Read my food picks from Ghent here):

[terrine of jellied pig’s head, gherkins, mustard, bread]

Kropsla, venusschelp, weisaus (lettuce, Venus clams, weisaus)

Gerookte kuit, koolrabi, dragon (Smoked roe, kohlrabi, tarragon)

Varkenswang, ingelegde look, romeinse sla (Pig’s cheeks, pickled garlic, romaine lettuce)

Witte chocolade, eidooier, zuring (White chocolate, egg yolk, sorrel)

Smoked roe, kohlrabi, tarragon, De Vitrine, Ghent

White chocolate, egg yolk, sorrel, De Vitrine, Ghent

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.