Peter Knogl of the gourmet restaurant, Cheval Blanc in Basel, Switzerland, will be joining the team at RestaurantIkarus for his kitchen takeover during the whole of December. As a chef who has worked in over ten Michelin star restaurants since completing his training, it is no wonder that he had the awards in sight.
Known for his honest cooking at Hotel Les Trois Rois, 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” for 2011 and again in 2015, as well as the highest Michelin accolade. 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.
With guests being in for signature treats such as: goose liver, fig confit and EarlGrey cassis gelée, Bresse pigeon with salted lemon, carrots mousseline withMoroccan aromas, and filet of red mullet with crispy scales, saffron, black garlic and tomato vinaigrette, Knogl takes a rather intuitive approach to finding ideas for his recipes, meaning diners are always left in eager anticipation.With this in mind, it has been said that Knogl always endeavours to serve his dishes with a spoon, because “everything fits on there. A spoon conveys the entire range of taste sensations to the mouth all at once.”
So for a three-starred culinary journey that reflects why Knogl is known for his consistently high standards of excellence, and creations that quickly become true classics, then make sure you get a taste of Basel in Salzburg this December.
Photography|Helge Kirchberger Photography |Red Bull Hangar-7
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