La Table Krug

A word from

Alexis Knecht

"The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you are eating."

Alexis Knecht - Chef

About the Ambassade

La Table Krug is the smallest and most intimate French restaurant in Bahrain, where guests are immersed in an unparalleled culinary experience. Its beauty and joie de vivre breathe life into every bite.

About the Krug Lover

Chef Alexis Knecht, Chef de Cuisine at The Ritz-Carlton, Bahrain, joined La Table Krug in 2017 from a fine dining restaurant in Singapore. A native of Alsace, France, he believes food tells the best stories when tradition meets local flavours. His career began in 1999, rising through the ranks by age 16, influenced by Joël Robuchon, Paul Bocuse, and Pierre Gagnaire. He has refined his craft in Santa Monica, Singapore, and Dubai. For Chef Knecht, food is about connection. “I love meeting guests, understanding their culture, and crafting dishes that satisfy and surprise them.” He believes a great chef must go beyond the kitchen, creating memorable dining experiences.

How would you describe your culinary philosophy?

For me, everything starts with taste. The flavours of my childhood shaped my culinary compass, and I owe my vocation to them. The pursuit of true, authentic taste guides my work. My obsession with taste drives me to constantly discover new ingredients and meet those people – farmers, market gardeners, breeders, fishermen – who dedicate their lives to working the natural environment to bring out its very best.

Who would you like to share your dream dinner with and why?

Anne-Sophie Pic is a renowned French chef, best known for reclaiming three Michelin stars for her restaurant, Maison Pic, in southeastern France. She is the fourth female chef to achieve this honour and was named Best Female Chef by The World's 50 Best Restaurants in 2011. She currently holds 10 Michelin stars.

Can you describe any parallels you see between cooking and Music?

The similarities between a chef and a musician are numerous. In terms of lifestyle, they share many common traits: late hours, unconventional schedules—including working during holidays—and close collaboration within a team where everyone plays a role in achieving success.

What is your current culinary obsession?

I am obsessed with vegetables because they offer so many possibilities and cooking options – from juices to purées to roasts. Furthermore, in terms of vitamins, health, aroma, I find vegetables far more enriching to cook with than with proteins.

What is your ultimate dream meal?

Ah, Kaysersberg! This small village on the Alsace wine route comes into view between two valleys – you can't miss the iconic red façade of Hotel Le Chambard, which houses La Table d'Olivier Nasti, Meilleur Ouvrier de France 2007. The chef showcases the terroir and restores tradition in a series of creative, visually striking, even playful dishes. To this end, no ingredients are off limits: game, morels from the Vosges, foie gras, truffles and even Arctic char. He has created a deeply personal menu guided by the rhythm of the seasons and pays particular attention to sauces and decoctions.

What is your favourite Krug food pairing?

Krug Clos du Mesnil, Krug’s vintage Brut Blanc de Blancs, pairs wonderfully with fish and poultry, prepared with or without sauce. Grilled turkey and triple cream Brie sandwiches, tuna carpaccio, and hearty chicken and vegetable stews all pair beautifully with this pure expression of a single plot of Chardonnay from a single year.

What makes you a Krug Lover?

I have always had profound respect and admiration for passion, craftsmanship, and dedication, which are three words that perfectly describe Krug. I also deeply admire that the Maison has endured for generations.

Krug Ambassades