Restaurant: Cheval Blanc (3 * Michelin Stars) – Basel

I was thrilled to know that I was going to try Peter Knogl’s cuisine! 3 Michelin Stars and 19 points at Gault & Millau and also named Chef of the Year in  2011 and 2015!

As you might have noticed, food is a great great passion of mine, not only on the flavour experience, but on the technique, the background and the atmosphere of it all. Cheval Blanc had a beautiful atmosphere, the restaurant is located inside the Hotel des Trois Rois in Basel (that is a destination on its own) and entering on the right you have a high ceiling room with tables on both sides, everything very symmetrical, very light, very elegant, and oh so dreamy!

I was happy to share this experience with Solène from Inspirationfortravellers.com and travel to Basel to try the latest 3 Michelin Star in Switzerland! Let’s start with the experience:

We started with a Jalapeño Espuma with a subtle yet present taste of this Mexican (yes I felt super happy when they said Jalapeño, I mean common on!!!) spice that is often related to burning tongue or strong taco flavour. This time it was enhancing the scampi in the recipe.

Jalapeño Spuma

Jalapeño Spuma

Then we had a beetroot macaron with wasabi sauce that literally exploded inside your mouth! The texture was absolutely amazing and it was not a burning flavour (as the jalapeño) just the best of it 😉 . This came with a mix or razor clam, avocado, vinegar sushi and radish. Geneva blog: Cheval Blanc Peter KNOGL - 3 Michelin Stars

We continued our meal with foie gras, because, you just can’t say no to foie… at least no me 🙂 I was expecting a mayor piece, and actually we got a delicate piece in our plate (pic below). The execution was flawless with a delicate apple taste and served with tiny brioche.

Foie Gras

Foie Gras

Then I had the roasted Sweetbreads, it seems like I can’t get enough of them! I had them also at Le Flacon and Bayview 🙂 it is now nice to compare the three types of cooking. They are all Michelin star chefs and highly talented and each added a personal touch. My favourite was Michel Roth with the dried egg and red onion, simple magic.

Do not take me wrong, Peter Knogl’s sweetbreads were delicious. The accompanying sauce was  tasty and accompanied the sweetbreads delightfully. Perfect cooking.

Sweetbreads

Sweetbreads

Then the cheese cart arrived, we let ourselves guide by the chef de rang that recommended delicious pieces. I tried for the first time a blue cheese from St. Gallen that was exquisite!Geneva blog: Cheval Blanc Peter KNOGL - 3 Michelin Stars

For dessert I had the green apple dessert with ginger and yogurt. The picture is not very nice since we started chatting with our neighbour and it melted a little bit. Solène had the Strawberries!Geneva blog: Cheval Blanc Peter KNOGL - 3 Michelin Stars

We finalized our banquet with the mignardises, that are like mini chocolates and desserts to accompany the tea or coffee.

Serving Mignardises

Serving Mignardises

Take a sneak-peak inside the restaurant before the dinner service:

Cheval Blanc in 6 points:

  1. Food: Refined, explosive, original and new flavors & precise.
  2. Concept: A-la-carte Menu, unique seasonal recipes by Peter Knogl
  3. Atmosphere: 3* Michelin Star, Formal, elegant, unique experience
  4. Prices: Full menu 220 CHF – Starters/main/desserts : vary from the menu.
  5. Location: Ideally located next to the Rhine River in the heart of Basel
  6. LivinGeneva tips: During Summer they have a fabulous terrance by the Rhine.
Cheval Blanc

Cheval Blanc

Useful Information:

Schedules: Tue-Fri: 12 noon – 2 pm / 7 pm – 10 pm
Website: 
Cheval Blanc
Telephone for reservations:
+41 (0)  61 260 50 07
Email: chevalblanc@lestroisrois.com
Address: Blumenrain 8  CH-4001 Basel  Switzerland
How to get there? Train direclty from Geneva – Basel (2h38min)

***All pictures belong to LivinGeneva.com do not use without prior request***

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