Chef
Vincent Deforce
- Discipline
- Chef
- Based in
- La Clusaz, France
i. Biography
Mauritius–Haute-Savoie cooking at Le Cin5 in La Clusaz, France, is built on a narrow line: island spice, produce, and aromatic brightness set against mountain larders, Savoyard terroir, and Alpine restraint. In Vincent Deforce’s hands, the exchange is controlled rather than ornamental. The plates work through contrast and balance: Mauritian flavors, ideas, products, and spices brought into careful conversation with Haute-Savoie, with creative and aesthetic presentation, authentic and tasty flavors, just-cooked textures, and seasonings held with precision. Tradition remains active; modern technique stays tied to appetite.
The Climb
Pastry training gives a cook a particular discipline: timing, measurement, finish, and the architecture of flavor. Vincent Deforce developed that base as Pastry Chef at Château de Codignat (2006–2010), where precision and visual composition became part of the work, then continued as Pastry Chef at Charlemagne restaurant (from 2011), extending a practice rooted in control, delicacy, and finesse. Resort cooking in Mauritius expanded that pastry foundation into full-kitchen command. As chef at Hilton Resort & Spa, Vincent Deforce led a brigade of around twenty people, working at the scale and pace of a larger operation: organization, leadership, heat, movement, and daily coordination across many hands. The Mauritius period also sharpened the use of spices, island products, and layered flavors without losing sight of the main ingredient. Alpine hotel cooking brought those registers back into a Savoyard frame. As Pastry Chef at Le Cœur, Au Cœur du Village Hôtel & Spa in La Clusaz, France, Vincent Deforce worked inside a mountain setting with a strong Haute-Savoie identity. The exactitude of pastry, the leadership demands of resort cooking, and the sensory memory of Mauritius began to meet in one kitchen language. Two dining rooms now carry that combined practice. Vincent Deforce is Executive Chef of the kitchens at Le Cœur and Le Cin5 restaurants of Au Cœur du Village Hôtel & Spa, giving Le Cin5 its most personal expression: a cuisine shaped by origin and adoption, warmth and altitude, spice and snow.
Today
The Mauritius–Haute-Savoie register at Le Cin5 treats neither place as surface decoration. In Vincent Deforce’s cooking, Mauritian flavors meet Savoyard terroir through structure: spice against richness, acidity against comfort, sweetness against smoke, mountain produce against island memory. The plate is built to hold that tension cleanly, with Alpine generosity carrying a more distant aromatic line. The clearest markers are named dishes that state the method. Biryani and sweet potato tartiflette have been highlighted as signs of Vincent Deforce’s Mauritius–Haute-Savoie cuisine. They point to a practice of folding one culinary world into another with intent: biryani bringing spice and layered cooking; sweet potato tartiflette keeping the comfort of the mountains while shifting the center of gravity. The wider repertoire shows the range of the exchange. Smoked marlin with Victoria pineapple works through smoke, salt, fruit, and freshness. Hare à la royale lacquered with sweet spices and chayote places a classic French preparation against a gentler aromatic register. Quail briani-style carries Mauritian language into a refined format, while crozets stuffed with confit pork return the palate to Savoyard ground. Across these dishes, the craft aim is balance: measured seasoning, just-cooked textures, and presentation that supports flavor rather than covering it.
Recognition
The MICHELIN Guide star first awarded to Chef Vincent Deforce / Le Cin5 (2024) recognizes a kitchen where Mauritian aromatic structure and Haute-Savoie terroir are worked with precision, balance, and a clear sense of place.
Profile updated July 2026
FAQ
Asked of Vincent
Where did Vincent Deforce work before?
Earlier in their career, Vincent Deforce worked at Château de Codignat, Charlemagne restaurant, and Hilton Resort & Spa.
What recognition has Vincent Deforce received?
MICHELIN Guide star first awarded to Chef Vincent Deforce / Le Cin5 (2024).
