Go back to the enewsletter For the third time now

first_imgGo back to the e-newsletterFor the third time now, the Cheval Blanc by Peter Knogl has validated its three Michelin stars. Alongside Franck Giovannini at the Restaurant de l’Hôtel de Ville de Crissier and Andreas Caminada at the Schauenstein in Fürstenau, Basel’s Peter Knogl now stands at the top of Switzerland’s culinary world.Three stars in the Michelin Guide: An acknowledgement and an incentiveAnyone who knows 49-year-old Chef de cuisine Peter Knogl also knows that, rather than rest on his laurels, he will now continue to pursue his own style. In his view, the art of culinary excellence consists of combining ingredients while preserving the essence of their characteristic flavours.Peter Knogl at the Grand Hotel Les Trois RoisSince 2007, Peter Knogl has pursued his own path at the Cheval Blanc at the Grand Hotel Les Trois Rois; he remains true to his style, yet receptive to new influences. His creations enhance French haute cuisine with Mediterranean and Asian influences by focusing on the essentials and seeking out a symbiosis of ingredients.Peter Knogl says: “What do I enjoy most? Selecting and preparing quality produce. What gives me the greatest pleasure? Treating my customers to a cuisine full of colours and shapes, and full of flavours and sunshine. And what gives me the greatest satisfaction? Conveying a sense of well-being through my cooking.“Cheval Blanc by Peter KnoglThe team at Cheval Blanc by Peter Knogl now ranks among the world’s top 100 restaurants – commended with three Michelin stars and 19 Gault & Millau points.Go back to the e-newsletterlast_img