Le Cin5 - Au Cœur du Village

Vincent Deforce is a fan of the island of Mauritius, from whence he brings back ideas, ingredients and spices that he cleverly mixes with Savoie produce, creating inventive, attractive dishes. Rich in colour, Savoie saffron rubs shoulders with island chilis, marlin and octopus are mixed with sarrazin crozets (local pasta) and zander from Lake Geneva, without forgetting the delicious tartiflette of sweet potatoes and slow-roasted pork – unforgettable!

What sets it apart:

• The menu is announced as riddles and product clues, then disclosed in full only once you are seated.
• A clear Indian Ocean and Aravis identity, Savoy ingredients paired with Mauritian produce and spice logic.
• Local sourcing is part of the theatre, including a cheese focus built around nearby farms and affineurs.

Signature ingredients and anchors of the kitchen:

• Savoie saffron, used to lift sauces and give warmth to Savoyard ingredients.
• Mauritian spices and chillies, used as seasoning, not decoration.
• Marlin and octopus, bringing Indian Ocean seafood into a mountain setting.
• Buckwheat crozets, a local Savoie staple used as a savoury base.
• Lake Geneva zander, treated with precise cooking and clean, herbal sauces.
• Sweet potato and confit pork, the building blocks of the house “tartiflette des îles” idea.

A one-star, creative menu in La Clusaz that fuses Savoyard mountain produce with Mauritian ideas, spices and seafood. The kitchen moves between saffron and island chilli heat, marlin and octopus, buckwheat crozets and Lake Geneva fish, with the menu designed as a surprise, fully revealed only at the table.