i. Biography
His kitchen language is direct: source, stewardship, and the discipline to keep both visible on the plate. Alexis Albrecht says it plainly: "We work a lot with herbs, wild plants, and the garden; we also work with local products, and that is very important to us." That working method is the frame for Au Vieux Couvent, where ingredient choice, ordering, and final composition all follow the same practical logic.
Coming Up
At Au Vieux Couvent, Alexis Albrecht works as chef, a role that ties the restaurant’s identity to a cooking style built on place and restraint. The work reads as continuity rather than display: attention to the ingredients at hand, and to the standards that shape how the kitchen is run.
Where They Are Now
The kitchen at Au Vieux Couvent is organized around measured decisions, with sustainability treated as operating principle rather than garnish. Albrecht puts it in plain terms: "Any action is thought through in a sustainable logic." That approach favors coherence over excess. Herbs, wild plants, garden produce, and local products are the core vocabulary, and the cooking stays close to that vocabulary instead of reaching beyond it.
Career - Chef — Au Vieux Couvent, Rhinau, Alsace, France
Signature
Signature dishes include Risotto aux cèpes. The dish sits comfortably inside Albrecht’s kitchen language: seasonal, ingredient-led, and stripped of unnecessary noise. In a restaurant working from garden and local supply, it functions as a direct expression of the kitchen’s method.
In Their Words “Any action is thought through in a sustainable logic.”
Honors
Alexis's honors include MICHELIN Guide Green Star (2021). The recognition aligns with the way the kitchen is described: disciplined, local in outlook, and structured around care for ingredients and the systems behind them.
FAQ What is Alexis Albrecht's current role? As of 2026, Alexis Albrecht is Chef. What recognition has Alexis Albrecht received? MICHELIN Guide Green Star (2021).
