03 February 2023

Restaurant Cheval Blanc – Chef Peter Knogl’s recipe

by Redaction NOW Village

His recipe for sea urchin with champagne mousse and imperial caviar

The Grand Hotel Les Trois Rois in Basel is one of those legendary addresses that have been perpetuating a certain idea of luxury for over 175 years. Located in the historic city, overlooking the Rhine, the magnificent building can boast of having welcomed illustrious personalities from Napoleon Bonaparte to Queen Elizabeth II, as well as many famous artists. To reach the stars, nothing must be left to chance, this is the adage of the Grand Hôtel Les Trois Rois with its exquisite rooms, attentive staff and a restaurant with a reputation that extends far beyond our borders. At the helm of the Cheval Blanc restaurant is the faithful Chef Peter Knogl.  

fter having worked at international level, the Bavarian by origin, settled in 2007 in the kitchen of the Cheval Blanc to inscribe a course out of the ordinary. He was twice awarded the distinction of “Chef of the Year” (2011 and 2015), as well as 19 Gault & Millau points, and will be the first ever in Switzerland to be distinguished with three stars by the Michelin Guide as head chef of an hotel restaurant. Having risen to the top of the culinary arts, the Chef has kept his focus and his love of well-made food. He does not try to show off, but keeps the product at the heart of the plate, which he reveals through a unique flavour. The key to Peter Knogl’s haute cuisine lies in his sauces, with Mediterranean cuisine and Asian flavours as a backdrop. The majestic Cheval Blanc By Peter Knogl and his gourmet cuisine promise to leave you with lasting memories.  

Thanks to the Chef for sharing his recipe for Sea Urchins with Champagne Mousse and Imperial Caviar with NOW Village.

Restaurant Cheval Blanc by Peter Knogl

Sea urchins with champagne mousse and imperial caviar


Champagne mousse

  • 20 g butter
  • 30 g shallots, cut into julienne
  • 30 g mushrooms, cut into cubes
  • 100 ml white wine
  • 100 ml champagne
  • 200 ml sour cream
  • 1 sprig tarragon
  • 1 sprig lovage
  • 4 gelatin sheets
  • salt
  • white pepper from the mill
  • 1 dash lemon juice
  • 1 dash tabasco
  • 1 dash champagne

Sea urchins

  • 4 Sea urchins


  • 30 g Fennel brunoise, blanched
  • 4 ts imperial caviar
  • fresh chervil and dill
  • coarse sea salt for serving
©Cheval Blanc by Peter Knogl, Grand Hotel Les Trois Rois


1. Sea urchins

Cut the sea urchins circularly open on the bottom with a pair of scissors and take out the flesh with a spoon. Clean the sea urchin shells with cold water. Rinse the sea urchin meat in a colander under running cold water. Sea urchin shells and meat must be free of sand.

2. Champagne mousse

Sauté the shallots and mushrooms in butter, deglaze it with the white wine and champagne and let it boil down a little. Add the sour cream as well as a sprig of tarragon and lovage and allow it to draw 20 minutes by the stove. Strain it through a fine sieve and add the soaked gelatin. Place it on ice and let it cool down while stirring constantly. Season with salt and pepper as well as one dash of lemon, tabasco and champagne.

3. Arranging

Evenly distribute the fennel brunoise and the sea urchin meat into the hollow sea urchin shell. Fill it up with champagne mousse and put it in the refrigerator for 15 minutes. Once the champagne mousse has set, garnish with Imperial caviar, chervil and dill. Arrange the sea urchin on coarse sea salt.

Cheval Blanc by Peter Knogl
Blumenrain 8
4001 Basel
Phone number: +41 61 260 50 07