Cheval Blanc by Peter Knogl
Switzerland
At Les Trois Rois in Basel, Cheval Blanc follows Peter Knogl's approach to French haute cuisine, drawing additional flavours from the Mediterranean and Asia. Seasonal ingredients shape both a tasting menu and individual dishes, with careful sauces and contrasts of texture running through the cooking. An autumn menu pairs young smoked eel with beetroot, fermented garlic and wasabi, followed by Breton lobster with Château Chalon and caviar. Red mullet arrives with crisp scales, saffron and tomato vinaigrette, while Styrian venison is accompanied by celeriac mousseline and Rouennaise sauce. A cheese selection from Maître Antony in Ferrette and praline parfait with lemon and Piedmont hazelnuts complete the longer menu. These combinations make Knogl's international influences tangible within a classical framework.