Responsible gastronomy in the heart of the Village*****
In the kitchens of our Relais & Châteaux establishment in La Clusaz, a passion for taste goes hand in hand with respect for the living world. Whether in the refined world of Cin5, our Michelin-starred restaurant, or in the warm, friendly atmosphere of Le Cœur, every dish reflects a desire to act with fairness and responsibility.
Favouring sustainable species: an obvious choice
Our chef Vincent DEFORCE is committed to creating gastronomy in harmony with nature. Endangered species are replaced by products from sustainable sources, carefully selected for their quality and controlled impact. Bluefin tuna, eel or swordfish give way to more virtuous alternatives, without ever giving up inventiveness or taste pleasure.
It’s a cuisine that’s free and committed, that gives meaning back to the plate.
A cuisine rooted in its region
Savoyard terroir is at the heart of our approach. Alpine cheeses, seasonal vegetables, mountain plants, lake fish and locally selected meats make up a culinary score that is in direct contact with the nature that surrounds us.
Our chefs work hand in hand with trusted producers:
- La Maison Baud, in Annecy, for its fine charcuterie and exceptional meats,
- La Miellerie des Aravis, for authentic, fragrant mountain honey,
- La Distillerie des Aravis, for its artisanal spirits made with passion in the heart of the Aravis mountains.
These partnerships embody a deep-seated desire to honour local know-how, while guaranteeing freshness, traceability and respect for the living world.
Elegance of taste, sincerity of commitment
Our cuisine embodies the spirit of the House: demanding, generous and aligned with its convictions.
At Cin5, the audacity of a Michelin-starred restaurant is expressed through imaginative, delicate, high-precision cuisine.
At the Le Cœur restaurant, mountain bistronomy draws inspiration from traditional dishes to bring them up to date, always with a gourmet twist.
In each of these two worlds, respect for the produce, the seasons and the region guides every gesture in the kitchen.
A forward-looking company
Through this approach, we are asserting a clear desire: to offer a gastronomy of emotion and conscience. Highlighting good produce, valuing those who grow it, making sustainable choices… These are all commitments that shape a cuisine for the future that is sincere and inspired.