Achillée

Rating: 14
Author: Gault&Millau

73350 BOZEL

14/20
Chef's Restaurant

3 PHOTOS

Chef: Pieter Riedijk
Cooking: French | Gastronomic
Style: Casual | Elegant | Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Once upon a time, in the land of fairy tales, Prince Pieter, tired of serving espumas to silver princesses, chose to settle a few kilometers down the road, in a small household, to serve delicious food to the villagers. Here, it's the cooking that shines, not the gilding! Pieter Riedijk has broken away from the codes of flashy luxury to set up his restaurant in a place that's much more sincere and lively all year round. His den is still modest: a small corner house with a few pieces of furniture and mismatched plates, but all tastefully chosen. The menu is still under construction, and it's clear that the chef wants to catapult us into his former world of haute gastronomy. For starters, scallops from the Bay of Erquy are served in carpaccio, with a lovely parsley coulis. Pike quenelles are as light as snowflakes. As for Maison Murgat's marinated trout, it takes on a new look with this lemony cream. The dishes are gourmet, and can be shared with friends: a special mention for the farmhouse poultry worked in the style of coq au vin. As is the veal shank, deglazed with Mondeuse, which sits right in the middle of the table, ready to be devoured by three good eaters. The chef's accompaniments are classic: gratin of Swiss chard, spätzle... One might expect one or two more original tricks. The desserts offer three complementary alternatives. A fine apple tart, both light and creamy. A meringue tuile with citrus fruit and double cream. Don't miss this light mousse with green chartreuse. A lovely, simple and sincere moment: the 3 toques are already within reach, provided the house also finds a few touches of comfort and attention.