… chefs, kitchens, restaurants: words and photographs
… chefs, kitchens, restaurants: words and photographs
Menu from a lunch at the Mexican Embassy in London with food created by Elena Reygadas, from Rosetta in Mexico, ahead of the World’s 50 Best Restaurants 2015:
Ostiones, raiz fuerte y borraja (Oysters, horseradish and borage)
Espárragos blancos y estragón (White asparagus and tarragon)
Mole rosa, flor de jamaica y hoja santa (Pink molé, hibiscus flower and holy leaf)
Hierbas, helado de romero y aceite de oliva (Fresh herbs, rosemary ice cream and olive oil)
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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