Cheval Blanc by Peter Knogl
Basel, Switzerland
Cheval Blanc by Peter Knogl Menu Overview in Basel Switzerland
Nestled in the heart of Basel at Blumenrain 8, Cheval Blanc by Peter Knogl delivers an unforgettable gourmet experience by the Rhine. This elegant riverside restaurant showcases a refined and innovative French menu with Mediterranean and Asian influences, offering a culinary journey distinguished by creativity and impeccable technique.
Starters
Begin your meal with a selection of artful starters that balance delicate flavors and textures. The Amuse Bouche is a tantalizing introduction featuring mushroom crisp, foie gras and garam masala macaroon, mussel with lemon foam, and jalapeno mousse on carabinero prawn. For a fresh, oceanic taste, try the Hamachi served with ponzu, radish, and creamy avocado. Alternatively, the Langoustine paired with curry and tart granny smith apple offers an exotic twist to awaken the palate.
Mains
Delve into main courses that exemplify haute cuisine craftsmanship. The Sole is exquisitely presented with imperial caviar and a luxurious champagne sauce, offering a sublime seafood experience. For a robust and earthy choice, savor the Bresse pigeon enhanced with Tasmanian pepper, accompanied by artichoke and mushrooms. Cheese aficionados will appreciate the carefully curated selection from Maître Antony, showcasing an exceptional variety of artisan cheeses that culminate the savory courses with finesse.
Desserts
Complete your dining journey with elegant desserts that marry subtle sweetness and refinement. The pre-dessert features Japanese cress, yuzu, and sponge cake, awakening the senses with its bright, citrusy notes. The apricot from Valais is paired thoughtfully with crème of gruyère and verbena, creating a harmonious balance of fresh fruit and creamy richness that lingers delightfully on the palate.
Drinks and Specials
The restaurant offers a curated wine selection to perfectly complement each course, elevating the flavors of the menu’s French and Mediterranean influences. While beer is not served, guests can indulge in expertly crafted cocktails, adding a modern touch to the sophisticated dining experience. Notably, the kitchen excels in sauces — a signature highlight praised by many visitors — which beautifully unify the dishes and showcase Chef Peter Knogl's mastery.
- Amuse Bouche - mushroom crisp, foie gras and garam masala macaroon, mussel with lemon foam, jalapeno mousse on carabinero prawn.
- Hamachi with ponzu - paired with radish and avocado for a fresh, zesty start.
- Langoustine with curry - accented by crunchy granny smith apple for contrast.
- Sole with imperial caviar - finished with a decadent champagne sauce.
- Bresse pigeon with Tasmanian pepper - complemented by artichoke and mushrooms.
- Cheese selection from Maître Antony - assorted artisan cheeses to finish the savory section.
- Pre-dessert of Japanese cress - with yuzu and sponge cake, cleansing the palate.
- Apricot from Valais dessert - crème of gruyère and verbena for a delicate finish.
Closed - Opens 7:00 PM
Monday
Closed
Tuesday
19:00–22:00
Wednesday
12:00–14:00, 19:00–22:00
Thursday
12:00–14:00, 19:00–22:00
Friday
12:00–14:00, 19:00–22:00
Saturday
12:00–14:00, 19:00–22:00
Sunday
Closed
Aggregated Ratings 4.9
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