France's youngest Michelin-starred chef, Julia Sedefdjian was awarded the Saint-Graal by the famous red guide in 2016 at Les Fables de la Fontaine. A short time later, she opened her first restaurant, Baieta, in Paris's 5th arrondissement, to pay tribute to her Mediterranean roots and showcase her heartfelt, sharing cuisine.
Just one year after opening Baieta, the verdict was in and Julia Sedefdjian was awarded a new star in the Michelin Guide - a great accolade for the woman who reminisces with us about her family's Sunday pissaladière and who, at Baieta, offers haute-volée cuisine at affordable prices .
One thing's for sure at Baieta ("petit bisou" in Niçois dialect), Julia Sedefdjian never forgets her Mediterranean origins, and loves to share them with gourmets. It has to be said that the chef is a sentimentalist, and it's alongside her lifelong companions from Les Fables de La Fontaine, Sébastien Jean-Joseph, her second in the kitchen, and Grégory Anelka, the dining room manager, that the Sedefdjian chef continues to walk hand in hand.
In an uncluttered setting, on a street not far from the Seine, the fine team welcomes you. The atmosphere here is simple and friendly. On the menu, Baieta offers a short, seasonal menu, composed ofcontemporary inspirations. There are several menus to choose from, including the 3-course Pitchoun lunch menu (52€), the 4-course Maïoun menu (75€), and the 7-course Bella Nissa menu (105€), with the option ofwine and food pairings (40-60€).
To start us off, a small pissaladière, Julia Sedefjian's flagship dish, and an almost monochromatic starter full of distinctive flavors, raw and cooked haddock , a declension of pumpkin with ras el Hanout, candied egg yolk and grated bottarga.
Next on the menu is wild mallard duck with beet, blackberries and a full-bodied jus, followed by the chef's must-try specialty, Bouillabaieta 2.0, a highly personal take on the traditional Mediterranean bouillabaisse, a marvel of comfort and depth, served with fennel, rouille and bouillabaisse jus for a one-way ticket to the South of France.
For dessert, there's cookie and chestnut cream, ricotta and honey sorbet, blackcurrant and kiwano, a surprising fruit native to Africa; a final fresh note, perfect for closing this meal after the scorching bouillabaisse.
As you can see, at Baieta, cuisine is savored with a Southern accent. Starred cuisine of the highest calibre, but above all affordable, led by a chef who never ceases to reinvent herself. In fact, Julia Sedefdjian has just opened a brand-new restaurant not far from here, which doubles as a chickpea grocery called Ciceron.
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Location
Baieta
5 Rue de Pontoise
75005 Paris 5
Access
M° Cluny Sorbonne
Prices
Menus: €52 - €105
Official website
www.restaurant-baieta-paris.fr
