Housed inside the famous ‘ Grand Hotel Les Trois Rois’ in Basel, Cheval Blanc is one of Switzerland’s culinary icons. Grand Hotel Les Trois Rois, located on the banks of the river Rhine, is part of its charm and offers an impressive welcome to the guests. The hotel’s history dates back to 1681 and is one of the oldest city hotels in Europe. That history is part of the experience of the hotel and restaurant today.

The interior of the restaurant was renovated in 2004 and resembles the atmosphere of an 18th century mansion. It is classical French/Swiss and very luxurious, with beautiful views over the Rhine river. Lush fabrics are combined with white linen on the tables and traditional artworks. Golden colours, a wooden floor, lots of candles and crystal chandeliers set the mood for an intimate lunch or dinner. There are only 10 tables in the restaurant and a maximum of 30 guests per service can enjoy the culinary creations of the Chef. The restaurant was awarded with three Michelin stars in 2016 and holds a 19/20 score in the Swiss Gault&Millau guide.

Executive Chef Peter Knogl was crowned twice as Chef of the Year by Gault&Millau and is internationally praised for his cooking skills and techniques. The chef was trained by Heinz Winkler and gained experience in Andalucia and London before moving to Basel. Peter Knogl’s cooking is based on the French cuisine and he has a profound love for top quality upscale products. He upgrades his dishes with Mediterranean and Asian influences.

Good examples of the Chef’s cooking style are the starter with lobster, crab, jalapeno, tomato and tomato jelly, or the huge and juicy langoustine, combined with green apple gel & curry madras. Turbot combines the chef with imperial caviar and a sauce of Chateau Chalon wine. As a main course, big sweetbreads are fried until crispy and combined with a sauce of veal and yuzu, Paksoi and shitake mushroom. A very interesting combination between spices and acidic notes!

In the kitchen, the chef is assisted by 12 chefs in the kitchen and a well-trained team of 6 staff members in the service. The service in the dining room is discreet, elegant and professional – Swiss-style. Guests have the possibility to choose one of the many great bottles from the interesting wine menu, or to opt for the pairing wine suggestions from the sommelier – a recommended option as well.

Restaurant Cheval Blanc is one of Switzerland’s best and most luxurious haut-cuisine restaurants. Executive Chef Peter Knogl presents a classic interpretation of the French cuisine, completed with international flavours. The level of quality of the products he uses is exceptional and they are served in the best way possible without distracting elements in the plate. The professional service and the classical and luxurious setting complete the Cheval Blanc experience.

Gastronomy

Exterior/interior

Executive Chef Peter Knogl

Written by Sven & Frank