The story
In the Savoyard village of Bozel, chef Pieter Riedijk and his partner Lucie have opened their first restaurant, Achillée. The name comes from the yarrow plant (achillée millefeuille), chosen for its slight bitterness and many virtues—a plant that also appears frequently in the kitchen here. The restaurant’s philosophy is rooted in a love of nature and a desire to create a warm, intimate space where guests feel at home.
The cuisine at Achillée is described as simple and pure, built on market produce and local foraging. The menu changes with the seasons and is designed for sharing. Classic dishes include confited tête de veau, poireau vinaigrette, spaetzles gratinéed with Beaufort cheese, and roast black pork from Yann Lartaud. The approach is straightforward: raw ingredients, careful cooking, and a spirit of conviviality around the table.
Pieter and Lucie bring serious credentials to their village restaurant. Pieter trained at the Château de la Chèvre d’Or (Michelin-starred), then spent eight years as second chef at Emmanuel Renaut’s three-starred Flocons de Sel in Megève, before running the kitchen at the two-starred Montgomerie in Courchevel. Lucie’s career includes stages at Serge Vieira, La Bouitte, and Le Farcon. Their shared experience in high-level French gastronomy is evident, but at Achillée, the atmosphere is deliberately relaxed and welcoming.
The wine and beer list reflects their travels and encounters. It highlights bottles from Savoie, Jura, Burgundy, the Rhône Valley, and the Southwest (Lucie’s home region). For beer lovers, the cellar features living beers from local Savoyard breweries like La Montagnarde and Brasserie des Voirons, alongside Belgian classics such as 3 Fonteinen and De Ranke.
Achillée has quickly earned recognition, receiving a Michelin recommendation—a mark of its quality and the appeal of this genuinely convivial mountain table.
Recognition
Ambience
Details
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