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
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.