At Baieta in Paris’ Latin Quarter, rising star chef Julia Sedefdjian serves up vibrant Mediterranean dishes with a cozy vibe and a touch of Nice flair.
"Here, the bouillabaisse cosies up to the aioli, and the pissaladière (tart with onions, olives and anchovies) competes with the socca (chickpea flatbread), just out of the coal-fired oven." Julia Sedefdjian (formerly of Les Fables de la Fontaine, also in Paris) is now happily thriving in her own establishment. Her colourful and fragrant cuisine is an ode to the Mediterranean (her "Bouillabaieta", a superb take on bouillabaisse, is a must) and fine ingredients, which she selects painstakingly and blends creatively, without forgetting her roots in Nice. The chef now solely proposes a series of surprise set menus. Welcome to Baieta – which means "kiss" in the Nice dialect!" - Michelin Inspector
"Chef Julia Sedefdjian runs her own restaurant, Baieta, in the Latin Quarter in Paris. The menu, which is inspired by flavors from her hometown of Nice, features main courses such as line-caught Pollock fish with seasonal vegetables, quail egg and crispy mussels and roast sea bass with leeks, shellfish, green curry dressing and salicornia." - Kenneth Goh
"Baieta, situated on the other side of the Seine in Paris, is renowned for its seven-course tasting menu curated by queer chef Julia Sedefdjian. The restaurant provides an exquisite dining experience and is a part of the vibrant LGBTQ+ culinary scene in the city."
"In Nicoise dialect, “baieta” is the term for a little kiss. It’s also the name of young chef Julia Sedefdjian’s new restaurant in the Latin Quarter, and the word’s tender resonances come through in her very personal take on the cooking of Nice, her hometown, and Provence. One of the most rapidly rising chefs in Paris, Sedefdjian, 23, has been cooking since she was 17, and here she’s teamed up with two Martiniquais friends, Sébastien Jean-Joseph and Grégory Anelka, to create a place that’s hip — the black-and-white drawing on the wall is by their favorite tattoo artist — and relaxed, but impeccably professional in terms of both cuisine and service. Try Sedefdjian’s signature dishes: the jaune d’oeuf croustillante, a runny egg yolk inside of breadcrumb sphere, and the bouillabaieta, Sedefdjian’s delicate, deconstructed version of bouillabaisse. Or go for the caramelized pork belly with celery root puree, peanuts, and an herby green sauce; and the chef’s modern take on a classic cod with aioli and vegetables. Don’t miss the fennel shortbread with lemon cream, whipped mascarpone, lemon sorbet, and pastis for dessert, either." - Alexander Lobrano
"In Paris, Julia Sedefdjian is the youngest chef in this year’s selection. After Les Fables de la Fontaine, Sedefdjian’s new restaurant Baeita receives a star." - The MICHELIN Guide
