Le Cin5 - Au Cœur du Village
La Clusaz, France
⭐1 Star
The Experience
From Michelin Guide
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!
Unique Things
From Visitor Experiences
Fusion of Savoie and Mauritian Flavors: Le Cin5 uniquely blends local Savoie ingredients like saffron, sarrazin crozets (local pasta), and Lake Geneva zander with exotic spices and products from Mauritius, such as island chilis, marlin, and octopus, reflecting chef Vincent Deforce’s personal connection to Mauritius and creating inventive, colorful dishes.
Sensory Dining Experience: The restaurant emphasizes stimulating all five senses—hearing through a musical atmosphere, sight by displaying raw products under bell jars, smell with fir oil candles and dish aromas, touch by exploring textures, and taste with a fusion of Mauritian and Savoy flavors. The menu is presented as riddles, revealing the full experience only at the table, fostering a sense of trust and discovery.
Sustainability and Local Authenticity: Le Cin5 prioritizes organic and sustainable farming for its ingredients, combining authentic mountain treasures with responsible gastronomy. It also features a unique glazed cheese cellar stocked with regional cheeses like Reblochon and Tommes des Bauges, curated by a passionate local cheesemaker, enhancing the authentic mountain culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Cin5 - Au Cœur du Village in La Clusaz are:
- Savoie saffron: A prized local spice that adds rich color and aromatic depth, reflecting the Savoyard terroir.
- Island chilis and spices from Mauritius: Introduced by Chef Vincent Deforce, these bring exotic, vibrant flavors that creatively blend with local ingredients, showcasing the chef's Mauritian inspiration.
- Marlin and octopus: Seafood elements that are combined with local pasta (sarrazin crozets), illustrating a fusion of lake and island influences in signature dishes.
- Zander from Lake Geneva: A regional freshwater fish used to highlight local produce and freshness.
- Sweet potatoes and slow-roasted pork: Used in a memorable tartiflette variation, this dish exemplifies the creative reinterpretation of traditional Savoyard cuisine.
These ingredients are significant as they represent a harmonious marriage between the mountain flavors of Savoie and the exotic spices and ideas from Mauritius, creating inventive and balanced dishes that earned the restaurant its Michelin star.