Cheval Blanc by Peter Knogl
Basel, Switzerland
⭐3 Stars
The Experience
From Michelin Guide
In a stylish high-ceilinged room, diners sit at tables set with top-drawer tableware to enjoy classic cuisine that impresses with its sense of finesse and perfect craftsmanship. The well-defined flavours and fantastic contrasts also incorporate the odd Asian influence. Top-quality produce is of course the order of the day. The well-organised and professional service team also provides expert wine recommendations.
Unique Things
From Visitor Experiences
Distinctive Culinary Fusion of Haute French Cuisine with Asian and Mediterranean Flourishes
Chef Peter Knogl’s cooking style at Cheval Blanc is uniquely characterized by a blend of classical French haute cuisine techniques infused with subtle Asian and Mediterranean influences, creating a refined yet innovative flavor profile that avoids passing culinary trends and maintains timeless elegance.Historic and Luxurious Setting Overlooking the Rhine
The restaurant is housed within the historic Les Trois Rois hotel, dating back to 1681, offering a grand dining room with plush purple chairs, candelabras, and a striking floral centerpiece, all overlooking the Rhine River. This setting combines classical luxury with an intimate ambiance, distinguishing it from more ostentatious Michelin-starred venues.Impeccable Teamwork and Service as Part of the Experience
Beyond the cuisine, Cheval Blanc emphasizes a harmonious dining experience through a highly skilled and passionate kitchen team personally trained by Knogl, alongside a front-of-house team led by Maître d'hôtel Giuseppe Giliberti and sommelier Christoph Kokemoor, whose expert wine pairings and attentive yet unobtrusive service elevate the meal into a complete sensory journey.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-star restaurant Cheval Blanc by Peter Knogl in Basel include:
Carabinero (a type of large red prawn): Featured prominently in the signature Ferrari Roma dish, it is paired with tomato and jalapeño to create a dish that balances tradition with modern reinterpretation, highlighting pristine and authentic Mediterranean flavors.
Tomato: Used alongside carabinero and jalapeño in the Ferrari Roma dish, tomato adds freshness and acidity, contributing to the dish’s vibrant Italian essence.
Jalapeño: Adds a subtle heat and complexity to the Ferrari Roma dish, balancing the sweetness of the carabinero and the acidity of the tomato.
Langoustine: Often paired with curry and Granny Smith apple in a signature course, langoustine exemplifies Knogl’s blend of French haute cuisine with Asian and Mediterranean influences, showcasing finesse and balanced flavors.
Toro Tuna with Miso: This ingredient reflects the chef’s use of high-quality seafood combined with subtle Asian influences, creating innovative yet authentic dishes.
These ingredients are significant as they embody Peter Knogl’s philosophy of honoring tradition while reinterpreting it with finesse and technical skill. The dishes emphasize purity, balance, and the authentic taste of premium ingredients, often combining Mediterranean, Asian, and French culinary elements to create elegant and memorable experiences.