Baieta: gourmet Mediterranean-inspired cuisine byb Julia Sedefdjian

France's youngest Michelin-starred chef - awarded at 21 in 2016 after working at Fables de la Fontaine - Julia Sedefdjian then opened her first restaurant called Baieta in Paris 5th arrondissement to pay tribute to her Mediterranean roots and shine a light on cuisine of sharing and heart.

One year after the opening of Baieta, the results are in and Julia Sedefdijan wins another Michelin star; a consecreation for the one who remembered with us the family's Sunday pissaladière and who serves at Baieta high quality cuisine for an affordable cost.

What is certain is that at Baieta (which means "little kiss" in Nice patois), Julia Sedefdjian never forgets her Mediterranean roots and enjoys sharing share them with her patrons. We must say sh i’s a sentimental and this is why she works with her sous-chef Sébastien Jean-Joseph and maître d’hôtel Grégory Anelka she met at Fables de La Fontaine.

It is in a clean setting in a street near the Seine, that the great team greets you. Here, the atmosphere is simple, yet conviviality is everywhere. In terms of menu, Baieta serves a short and seasonal menu based on the current inspirations. The latter can be enjoyed in different menus, the menu Pitchoun for lunch only and in 3 courses (€52), the menu Maïoun in 4 courses (€75) and the menu Bella Nissa in 7 courses (€105), and a wine pairing is possible (€40-60).

To whet your appetite, a lovely pissaladière, namely Julia Sedefdjian's signature dish, and an almost monochrome starter, but flavorful, namely raw and cooked haddock, pumpking and ras el Hanout, candied egg yold and grated bottarga.

Coming up, the wild mallard, beetroots, blackberries and seasoned gravy, then the chef's specialty the Bouillabeta 2.0, a very personal revisit of the traditional Mediterranean bouillabaisse, a highly comforting wonder, very deep, served with fennel, rouille and bouillabaisse gravy for a one-way ticket to South of France.

• To be read
• Cicéron, Julia Sedefdjian's chickpea restaurant - Definitely closed

As for dessert, go for the chestnut cake and cream, ricotta and honey sorbet, blackcurrant and kiwano - a surprising fruit from Africa - one last fresh note, perfect to close this meal after the boiling hot bouillabaisse.

You get it, at Baieta, food is to be enjoyed with a southern French accent. A high-quality Michelin-starred but affordable cuisine supported by a chef who keeps reinventing herself. Julia Sedefdjian recently opened another restaurant and delicatesse focusing on chickpea and called Ciceron.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.