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Meeting with

Pieter Riedijk

Restaurant Achillea

Instinctive cooking

Immersed in a family where good products were essential,

all the ingredients of a “fusion” cuisine with unusual inspirations combining exotic notes such as roasted coconut and spices, have formed his palate. Alongside Jean-Alain Baccon, co-general director, and Sébastien Vauxion, pastry chef, the new chef expresses his wandering personality through his pickings and discoveries of the day, his inspiration now coming from walking around the Achillea restaurant. On the steep slopes of the Alps, between the majestic Vanoise massif and the imposing peaks of Beaufortain, nestles the charming village of Bozel. It is here that the starred chef draws his inspiration to create his recipes over the years.
morning arrivals and meetings with farmers.

Chef's word

I had already encountered the brand at events and noted their desire to better serve chefs. We are looking for clothes that are made with real thought for the cook in terms of both style and comfort.

Pieter Riedijk

After a few return trips between Holland and France, and several trips in Asia to Singapore, Thailand and Malaysia,

Pieter Riedijk learns from Philippe Labbé at the Chèvre d'or gourmet restaurant in one of the most beautiful hotels on the French Riviera, in the village of Èze. Then, he followed his mentor to open the Shangri-La in Paris, in 2009. But the city “is not his cup of tea”, he missed the Alpine nature, which quickly led him to Megève at Flocon de Sel, where he joined the team of Emmanuel Renaut, a three-star MOF. Pieter Riedijk continued his ascent to the two-star MICHELIN restaurant K2 Altitude – a 15-seat setting – at the five-star hotel in Courchevel 1850, his eyes fixed on the peaks he could see from his kitchen. Building on this enriching experience and his passion for mountain cuisine, Pieter Riedijk finally decided to settle down in the magnificent village of Bozel, attracted by the purity of the Alpine landscapes and the authenticity of its terroir. . At his new establishment “Achillea”, each dish reflects Pieter’s culinary journey, skillfully fusing the influences of his travels with the traditional flavors of the French Alps.