Au Vieux Couvent
Rhinau, France
⭐1 Star
The Experience
From Michelin Guide
With its decorative half-timbering that is emblematic of this part of Alsace, the inviting mushroom-coloured building catches the eye from afar. Close to the flower-decked banks of the Brunnwasser, it houses this restaurant, where diners can sample the dishes of Alexis Albrecht, who has worked at some top restaurants (Au Crocodile, the Pourcel brothers and Jacques Maximin). The chef's generous seasonal cuisine makes the most of the terroir and local produce, such as fish from the Rhine and game from the Ried… He also draws on an abundance of vegetables and aromatic herbs from the family's kitchen garden, which he and his father cultivate.
Unique Things
From Visitor Experiences
Unique / Unconventional Things about Au Vieux Couvent, Rhinau
1. Extensive Self-Sufficiency through a Large Family Vegetable Garden
Au Vieux Couvent stands out for its remarkable commitment to self-sufficiency, with a 60-are (approximately 0.6 hectares) vegetable garden cultivated by the chef Alexis Albrecht and his father. This garden produces about 80% of the restaurant’s vegetables and aromatic herbs, which are integral to the dishes served. This level of direct involvement in growing ingredients is uncommon for Michelin-starred restaurants and reflects a deep connection to terroir and seasonality.
2. Strong Focus on Local Sourcing and Eco-Responsibility
The restaurant collaborates closely with local fishermen on the Rhine, hunters for game from the Ried, and nearby farms for veal, poultry, pigs, snails, and milk. It also practices eco-responsible waste management by composting bio-waste. This holistic approach to sustainability and local sourcing is further recognized by the Michelin Green Star awarded to the restaurant, highlighting its environmental commitment.
3. Use of Wild Plants and Vegetables in Inventive, Generous Cuisine
Chef Alexis Albrecht’s cuisine is notable for incorporating not only cultivated vegetables but also wild plants, creating inventive and generous dishes that respect the seasons. This approach, combined with the chef’s background working in top-tier restaurants, results in a modern cuisine that is both rooted in local tradition and innovative. The restaurant also caters to various dietary needs, including vegetarian, vegan, and gluten-free options, which is somewhat unconventional for a Michelin-starred establishment in the region.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Au Vieux Couvent in Rhinau are:
Local fish from the Rhine: Fresh fish sourced directly from the nearby Rhine river is a key ingredient, reflecting the restaurant's commitment to local terroir and freshness. It is used in refined dishes that highlight the natural flavors of the region's aquatic produce.
Game from the Ried: The chef incorporates locally hunted game meat, emphasizing the wild and natural flavors of the Alsace region. This ingredient showcases the restaurant's connection to local hunting traditions and seasonal availability.
Vegetables and aromatic herbs from the family vegetable garden: About 80% of the produce used in the kitchen comes from the restaurant's own 60 ares of vegetable garden, cultivated by the chef and his father. This includes a variety of fresh vegetables and herbs that are integral to the restaurant’s seasonal and terroir-driven cuisine.
Veal, poultry, pigs, and snails from local farms: The restaurant sources these proteins from nearby farms, ensuring quality and sustainability. These ingredients are used to create dishes that respect local culinary traditions and flavors.
These ingredients are significant because they embody the restaurant’s philosophy of sustainability, seasonality, and deep respect for local produce and terroir. The chef Alexis Albrecht’s signature dishes often combine these elements to deliver generous, modern cuisine that is both refined and rooted in the Alsace region.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Menu Plaisir: €73
Signature Dishes
- Carpaccio d'Espadon: Price not specified
- Ris de Veau Poêlé au Romarin: Price not specified
- Festival des Desserts: Price not specified