HEAD chefs

Vincent Deforce - Head Chef of le COEUR restaurant - Pastry Chef of Le CINQ restaurant

From the age of 8, Vincent spends a lot of time in the gourmet restaurant Le FG in Temse (Belgium) run by a friend of the family. Thanks to his aunt, an executive officer for the Sheraton group, he decides to follow a bachelor’s Degree in hotel management. For his internship, he joins the kitchens of Château de Codignat in Auvergne alongside Stéphane Dupuy (MOF 2004) and realizes he wants to stop learning management to start cooking. The Chef once told him: "We have too many pen-pushers and not enough real passionate cooks". From pastry commis in 2006 he becomes a pastry chef in 2010. He then moves to Mauritius at the Hilton Resort & Spa which counts 7 catering outlets and a brigade of only twenty people for the bakery and pastry department. He comes back to France in 2011, in Burgundy, alongside Laurent Peugeot at the Charlemagne restaurant in Pernand-Vergelesses as a pastry chef. In this universe cradled between wine and Japanese culture, he learns the perfection of creations and turns to international competitions. At the end of 2012, he arrives at the hotel Au Coeur du Village where he gets the opportunity to write his own story. He grabs it with both hands and strives for excellence.
Cédric Heurtebise - Head Chef of le CINQ restaurant
Cédric studies at the hospitality & tourism high school of Blois and obtains his diploma in 2003 followed by a BTEC Higher National Diploma in cooking & culinary arts in 2005. He joins “La Table de Joël Robuchon” in 2005-2006, first as a commis then as a chef de partie. He follows his professional career in Deauville for two years as a chef de partie at L’Étrier, gastronomic restaurant of the hotel Royal Barrière. He reaches a new level thanks to moving to the Four Seasons in Bora Bora from 2009 to 2011 as chef de partie of the gastronomic restaurant Le Arimoana. Then he comes back to the Royal Barrière hotel as sous-chef of L’Etrier before leaving for the hotel Au Cœur du Village in November 2014, as sous-chef of Head chef Thomas Eudier. During winter 2016-2017, a very close collaboration links both men and Thomas Eudier entrusts him to the management of the gourmet restaurant Le Cinq. His young career was marked by Keigo Kimura with whom he worked at Joël Robuchon’s and who is today the Michelin starred Chef of L ’Aspérule in Auxerre. There is also someone he calls his mentor, his spiritual father, his friend, his adviser… Eric Provost, Chef of the restaurant L’Etrier. "Keigo taught me how to hold a knife; Chef Provost taught me how to use it". Thomas of course remains a very special friend of his.


Au Coeur du Village - 26 montée du Château - 74220 La Clusaz - France -
+33 (0)4 50 01 50 01
Opening dates
Summer season : OPEN from July 2nd to August 29th 2021.

Winter season : OPEN from December 11th 2020 to April 11th 2021.