Cheval Blanc by Peter Knogl

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.

• Flagship restaurant of the over-300-year-old Grand Hotel Les Trois Rois, with a terrace overlooking the Rhine for aperitifs and digestifs in good weather.
• Service leadership is named and highly structured, with maître d’ Giuseppe Giliberti and sommelier Christoph Kokemoor.
• Carte Blanche lunch is a four-course set menu served to the entire table, Wednesday to Friday.
• Three MICHELIN stars for exceptional cuisine.

Signature Ingredients

• Wild sea bass
• Chorizo
• Cucumber
• Red peppers (for reduced sauces)
• Top-grade seafood and seasonal produce
• Citrus and aromatic spices used sparingly for contrast

Menu Summary

Classic French haute cuisine in the Grand Hotel Les Trois Rois, with a tightly focused, high-precision style and Mediterranean and Asian accents. Lunch is offered as a set four-course Carte Blanche menu for the whole table (Wednesday to Friday).

A representative dish in the kitchen’s idiom, wild sea bass topped with crisp chorizo brunoise, served with julienned cucumber and a red-pepper based sauce.