Cin5 and its suppliers
The terroir in the spotlight
A story of committed men and women
At the heart of our approach, respect for the land and commitment to local artisans are essential values.
Our chef, Vincent Deforce, is committed to carefully selecting each ingredient, surrounding himself with local producers and suppliers, recognized for their know-how and passion.
We firmly believe that the quality and freshness of the products are reflected on the plate, and this is why we favor collaborations with committed artisans, who share our love of authentic taste. From the farm to the sea, through our vineyards and market gardeners, without forgetting the plates, each product reflects the richness and diversity of our terroir.
By celebrating the work of the men and women who sublimate nature, we invite you to rediscover the beauty of our region through a sincere, creative, and locally anchored cuisine.
see the gallery
Loïc, the beekeeper of Aravis
Among our suppliers of excellence, the Miellerie des Aravis embodies the passion for the land and respect for nature. Loïc, an organic beekeeper from the valley, oversees each stage of production with unique know-how, from the extraction of the honey to its potting, including careful storage in their laboratory. All hive products are created and processed on site, guaranteeing incomparable quality and freshness.
Spread over around twenty apiaries in Haute-Savoie, Loïc’s bees benefit from an exceptional natural setting, from the breeding station in Petit Bornand les Glières backed by the Miellerie des Aravis, where all stages of production take place, including the breeding and fertilization of queens in a preserved environment.
A key moment of the year, the mountain transhumance allows the hives to benefit from the diverse flora of the Plateau des Glières, giving the honey an authentic and intense taste. This traditional practice not only enriches the character of each harvest, but also allows the colonies to revitalize before winter.
Thanks to this know-how and respect for the land, the Miellerie des Aravis offers us local products of rare quality. We are proud to share with you the fruit of this work, which makes each jar of honey a true celebration of the mountains and flowers of Haute-Savoie.
Maxence, the family heritage of salting since 1932
Since 1932, Maison Baud has been perpetuating a butchery-delicatessen tradition that honors the know-how of yesteryear, while evolving with modern requirements. Recognized in the Annecy area for its premium meat, this house relies on techniques passed down from generation to generation, guaranteeing total control of the supply chain. Their commitment is to select raw materials of unrivaled taste quality, in a constant quest for perfection.
Being a curer requires unique expertise: knowing how to select and cut each piece to offer perfect aging, sometimes over several years.
Maxence, the third generation, makes a point of sourcing his needs locally thanks to three farms, two of which are located less than 20 kilometers away, which reinforces our local and responsible approach.
Maison Baud enhances each piece, whether marinated, brined, or simmered, to enhance its flavors and offer an unforgettable taste experience. It is with pride that we work with these products to make you discover them on our plates.
see the gallery
My fish is fresh!
We are pleased to collaborate with a fish supplier committed to French and responsible fishing. Respectful of marine ecosystems, it favors sustainable practices that guarantee the preservation of resources and the incomparable freshness of each product. Thanks to sustainable fishing methods, it offers us top-quality fish, carefully selected to enhance each dish and delight lovers of exceptional products.
Joseph, the art of refining
The mountains of Haute-Savoie have taken millennia to shape their cheese farms, and for Maison Paccard, time remains the key ingredient. For decades, Joseph Paccard and his descendants have cultivated the art of maturing with patience and respect, drawing inspiration from the teachings of nature and farming know-how passed down from generation to generation.
Surrounded by thirty farms in the Thônes Valley and small artisanal fruit dairies, Maison Paccard selects exceptional cheeses season after season. Each cheese is chosen and matured according to its origin and quality, benefiting from precise care and long maturation periods in the cellar.
In cellars with optimal conditions, traditional maturing is carried out while respecting the original flavors and hygiene requirements. Time is transformed into authentic taste, thus perpetuating the art of maturing, with rigor and passion.
The Chef, Vincent Deforce, makes a point of honor to select the cheeses directly from the cellar, to offer you each week a platter that meets your expectations.
Elodie, the ceramic artist
Élodie Rébuffat loves working with raw materials, bringing out the grain and texture of the earth to reflect the beauty of nature. Her pleasure in ceramics lies in the play of textures and natural colors, which is expressed through refined creations that highlight the earth and firing. Among her favorite techniques is Raku, a method that is particularly close to her heart for its ability to create unique pieces.
Élodie appreciates moments of solitary work in her studio, facing the Aravis mountains, but she also cherishes creative exchanges, feeding off the creativity of others and enthusiastically guiding the creative process. Each opening of the kiln is a moment of happiness for her, revealing the result of this meticulous work.
“Alone, we go faster; together, we go further.” Inspired by this adage, Élodie aspires to share her skills with other artisans and local actors to pool talents. This is how she created, in conjunction with Chef Vincent Deforce, a series of tableware for the Michelin-starred gourmet restaurant Le Cin5. Today, Élodie’s plates embellish your tables, adding a visual pleasure to each meal.
see the gallery