Having realised his love of food from a young age in Peru, Virgilio decided he would travel to learn his craft, landing his first cooking job in Canada, followed up with a course at Le Cordon Bleu in London
Sea urchin with champagne mousse and imperial caviar
FOUR invites you to celebrate the news that Le Cheval Blanc, located in the Grand Hôtel Les Trois Rois in Basel, has received three Michelin stars in this year's guide, and what better way than with his delicious recipe for sea urchin with champagne mousse and imperial caviar...Enjoy!!
FOUR finds out more about the new rising star in the German wine business that offers a different wine shopping experience with Riesling, Pinot Noir and more...