The iconic Grand Hotel Les Trois Rois is one of Europe’s oldest city hotels and exudes the charm and elegance of a historic grand hotel. It goes without saying that our luxury establishment offers everything that a discerning guest should expect from a hotel in the five-star category.
Gourmets will be spoiled for choice at the hotel’s fine dining restaurant Cheval Blanc. Chef de Cuisine Peter Knogl whisks you away on a journey of sun-kissed shapes and shades, tempting you with French haute cuisine. Peter Knogl has been Chef de cuisine of the Restaurant Cheval Blanc since the spring of 2007. The son of a Bavarian farmer began his epicurean journey in the charming Bavarian lakeside village of Aschau im Chiemgau, where he worked under the tutelage of the Michelin 3-Star celebrity chef Heinz Winkler. Having refined his natural talents at several first-class dining establishments, Knogl’s career took him to the city of Basel in 2007, where he has dazzled the culinary world with bold dining concepts ever since.
Peter Knogl is uncompromising in using only the finest ingredients for his recipes and giving the natural taste of these ingredients precedence over other flavours. This approach has doubtlessly played a role in earning him many prestigious awards, such as Gault Millau “Chef of the Year 2011”. Intelligent composition is the hallmark of his creations and dishes unfold in a manner that is straightforward and authentic. These qualities make Knogl’s cuisine a joy for any gourmet.
Peter Knogl has already won several awards in recent years for his outstanding Mediterranean cuisine. In December 2007, after only seven months at the Cheval Blanc, he won a Michelin star. A year later he was named "Newcomer of the Year 2009”, garnered 18 points from the Gault Millau Swiss restaurant guide and won a second Michelin star.
The service brigade under the direction of maître d’hôtel Grégory Rohmer and sommelier Christoph Kokemoor and the kitchen brigade under Peter Knogl make the Cheval Blanc the one of the leading addresses for fine-dining in Switzerland. The “Chef of the Year 2011” and his team delight guests at lunchtimes and evenings from Tuesday to Saturday. Among their most popular offerings are the three-course business lunch and six-course Menu des Rois. The outstanding wine list has around 800 items, some of them carefully chosen rarities – and there is a wide selection of wines from Château Cheval Blanc, after which the restaurant is named.
His eagerly anticipated cookbook offers avid foodies a world of recipes and gives remarkable insight into Knogl’s philosophy about food and his distinctive style of cooking, showing the masterful way in which he uses some rather unusual ingredients transforming them into harmoniously balanced culinary creations. The hundred or so recipes presented in his cookbook follow the tradition of French haute cuisine. There are classics such as fried scallops with wasabi sauce or crab jelly with Vichyssoise, as well as modern ideas and inspirational combinations that Knogl has added to his repertoire. Knogl’s cookbook is an indispensable reference for fine food enthusiasts who want to take their cooking to a new level and appreciate cleverly combined ingredients and clear-cut flavors.
4 sea urchins
30g shallots, cut into julienne
30g mushrooms, cut into cubes
100ml white wine
200ml sour cream
1 sprig tarragon
1 sprig lovage
4 gelatin sheets
white pepper from the mill
1 dash lemon juice
1 dash tabasco
1 dash champagne
30g fennel brunoise, blanched
4tsp imperial caviar
fresh chervil and dill
coarse sea salt for serving
Cut the sea urchins circularly open on the bottom with a pair of scissors and take out the flesh with a spoon. Clean the sea urchin shells with cold water. Rinse the sea urchin meat in a colander under running cold water. Sea urchin shells and meat must be free of sand.
Sauté the shallots and mushrooms in butter, deglaze it with the white wine and champagne and let it boil down a little. Add the sour cream as well as a sprig of tarragon and lovage and allow it to draw 20 minutes by the stove. Strain it through a fine sieve and add the soaked gelatin. Place it on ice and let it cool down while stirring constantly. Season with salt and pepper as well as one dash of lemon, tabasco and champagne.
Evenly distribute the fennel brunoise and the sea urchin meat into the hollow sea urchin shell. Fill it up with champagne mousse and put it in the refrigerator for 15 minutes. Once the champagne mousse has set, garnish with Imperial caviar, chervil and dill. Arrange the sea urchin on coarse sea salt.
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