Brand ambassadors
Meeting with Pieter Riedijk
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
MEETING
with
Restaurant Achillée
Immersed in a family where good products were the order of the day, all the ingredients of a “fusion” cuisine with unusual inspirations, combining exotic notes such as roasted coconut and spices, formed his palate. Alongside co-general manager Jean-Alain Baccon and pastry chef Sébastien Vauxion, the new chef expresses his wandering personality as he picks and chooses his daily finds, his inspiration now coming from a stroll through the Achillée restaurant. On the steep slopes of the Alps, between the majestic Vanoise massif and the imposing peaks of the Beaufortain, nestles the charming village of Bozel. This is where the Michelin-starred chef draws his inspiration to create his recipes over the years.
morning arrivals and meetings with farmers.
I’d already come across the brand at events and noted their desire to better serve chefs. We’re looking for garments that are made with the cook in mind, both in terms of style and comfort.
According to Pieter Riedijk, it’s very important today to consume intelligently, to make people understand that there are short circuits, that you can find plenty of products around you, and to respect the seasons. To this larder that nature offers him all year round, Pieter adds hand-picked produce to his plate, to pay tribute to the magnificent work of the local producers he likes to meet whenever he can.
After a few trips back and forth between Holland and France, and several trips to Asia (Singapore, Thailand and Malaysia), Pieter Riedijk began working with Philippe Labbé at the Chèvre d’or gourmet restaurant in one of the most beautiful hotels on the Côte d’Azur, in the village of Èze. He then followed his mentor to open the Shangri-La in Paris in 2009. But the city “wasn’t his cup of tea”, and he missed the Alpine countryside, which soon led him to Megève at Le Flocon de Sel, where he joined the team of Emmanuel Renaut, three-star MOF. Pieter Riedijk continued his ascent at the two-star MICHELIN restaurant of the K2 Altitude – a 15-cover setting – at the five-star Courchevel 1850 hotel, his eyes riveted on the peaks he can see from his kitchen. Strengthened by this enriching experience and his passion for mountain cuisine, Pieter Riedijk finally decided to settle in the magnificent village of Bozel, attracted by the purity of its Alpine landscapes and the authenticity of its terroir. . At his new “Achillée” establishment, every dish reflects Pieter’s culinary journey, skilfully fusing influences from his travels with the traditional flavours of the French Alps.
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
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