Sea urchins

4 sea urchins

Champagne mousse

20g butter

30g shallots, cut into julienne

30g mushrooms, cut into cubes

100ml white wine

100ml champagne

200ml sour cream

1 sprig tarragon

1 sprig lovage

4 gelatin sheets


white pepper from the mill

1 dash lemon juice

1 dash tabasco

1 dash champagne


30g fennel brunoise, blanched

4tsp imperial caviar

fresh chervil and dill

coarse sea salt for serving


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.

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.


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

Blumenrain 8

4001 Basel

+41 (0) 61 260 50 07