Grand Hotel Les Trois Rois

The story

Cheval Blanc by Peter Knogl Basel: Refined French Haute Cuisine in a Historic Setting

The chef and his kitchen

Peter Knogl has guided this kitchen since 2007, drawing on early training across Spain, England, and France to shape a distinctly personal approach. His Bavarian roots meet international experience, resulting in a menu built around meticulously crafted sauces. He sources ingredients with strict standards, then lets those rich reductions carry the flavor. This approach keeps French cuisine grounded while allowing subtle Asian and Mediterranean touches to emerge.

Signature plates and seasonal shifts

Seasonal menus highlight specific regional pairings without relying on heavy theatricality. A recent tasting featured Portuguese sea urchin dressed with rosé champagne sauce and Imperial caviar, followed by Brittany scallops praised for their clean sweetness. Winter arrivals bring Alba truffles resting on liquid polenta, alongside Steiermark venison finished with a robust sauce rouennaise. Even vegetable-forward starters like pickled produce paired with miso hollandaise demonstrate how modern French cooking adapts to local harvests.

The dining room and service rhythm

Located within the Grand Hotel Les Trois Rois, the space maintains a quiet elegance suited to prolonged culinary focus. Maître d’hôtel Giuseppe Giliberti oversees a floor where pacing feels deliberate rather than rushed. Christoph Kokemoor matches each course with curated selections, often highlighting lesser-known vineyards. The overall environment rewards patience, letting the food dictate the evening’s tempo.