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Guest Chef December 2015: Peter Knogl

Spoon or no spoon – that is the question

When it’s all about presenting genuine taste experiences, sauces and jus are the preferred weapons of choice for Head Chef Peter Knogl. In Cheval Blanc, based in Basel, he continually aims to serve his dishes with a spoon - since it “can be used to eat anything. A spoon delivers all the flavours to the mouth at once”.

A guest will only receive a knife when there really is no other way - as it is generally the case with meat dishes, for example. And it is an idea that appears to be working, since gourmet critics are full of praise for the incredible complexity of Knogl’s dishes - time after time. Because alongside the unimaginable heights that Knogl continues to reach, seemingly effortlessly, another factor is the almost uncanny consistency that the Head Chef maintains. All in keeping with his mantra of combining the simple elements in such a way that it introduces the connoisseur to a new, complex world of flavour - something that has already earned him three Michelin stars and 19 points in the Gault Millau.

ServusTV: Culinary Heights at Ikarus bei

ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs. 

Sun 07.01.19:40Culinary Heights at Ikarus - Paolo Casagrande

Les Trois Rois

Basel, Switzerland


Currently at Hangar-7

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Paolo Casagrande

Guest Chef January 2018

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