Achillée

Achillée in Bozel, opened by chef Pieter Riedijk and his partner Lucie, champions a convivial "cuisine de partage." The kitchen uses simple, pure preparations from market produce and locally gathered ingredients, notably foraged mountain plants such as achillée millefeuille. The couple present a seasonal, rustic menu and invite communal tasting of regional classics. The dining room is intimate, warm and cosy, a village‑restaurant ambience to make guests feel at home. A relaxed, convivial vibe suits sharing meals with friends, family or colleagues. Cuisine is regional and seasonal, built on market products and local foraging, cooked simply to be shared and following the rhythm of the seasons while highlighting Savoyard classics and foraged plants. Pieter Riedijk is chef; he trained in Belgium, built his career in France, met Lucie at the Château de la Chèvre d'Or, spent eight years as second de cuisine to Emmanuel Renaut at Flocons de Sel and led Le Montgomerie (K2 Altitude) in Courchevel before opening Achillée, while Lucie completed stages and held positions with Serge Vieira, Le Belvédère, La Bouitte, K2 Palace and Shangri‑La Paris. Specialties include tête de veau confite, poireau vinaigrette, spaetzles gratinés au Beaufort, rôti de cochon noir de Yann Lartaud and dishes with foraged plants such as achillée millefeuille.