Cheval Blanc

Frommer's Review

This elegant restaurant is famous for its riverside terrace, where in midsummer tables are set close to the waters of the Rhine. The restaurant offers a cuisine du marché -- that is, a cuisine based on the best of market-fresh ingredients. Original seasonings and a sound classic technique characterize this refined cuisine, which is exceptionally flavorful -- no wonder the locals flock here. Specialties change with the seasons. Begin with a warm carpaccio of lobster with a lemongrass vinaigrette or else gateau of duck foie gras with green peppercorns and fresh rhubarb. Among the best of the main courses are monkfish medallions with a fennel purée and star-anise sauce, or filet of John Dory glazed with mustard and herbs. Another specialty is rack of lamb baked with a crisp bread crust and flavored with Mediterranean spices. You might also try the smoked breast of Bresse pigeon with a pepper jus and a celery mousseline. Desserts we find tempting include wild strawberries in their own juice with a white cheese sorbet or an iced parfait with a lime zest and raspberry jus.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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