Baieta
Haute French restaurant · Saint-Victor ·
Mediterranean-inspired Michelin-starred cuisine with surprise tasting menus
Mediterranean-inspired Michelin-starred cuisine with surprise tasting menus
"I recommend Baieta as one of the MICHELIN-vetted favorites for a midday prix fixe bargain: three courses for €60." - Caitlin Gunther
"At Baieta I found a love letter to the Mediterranean: the One-Star spot offers a more accessible three-course lunch (around €60) and dishes like Bouillabaieta 2.0—Julia Sedefdjian's take on bouillabaisse with octopus, fennel and a revisited rouille sauce." - Caitlin Gunther
"Nestled near Notre-Dame in the Latin Quarter, Baieta is Julia Sedefdjian’s One-Star fine-dining tribute to her hometown of Nice and the South of France, offering seasonally focused dishes and haute takes on regional classics like bouillabaisse and pissaladière via surprise four- or seven-course tasting menus in a minimalist riverside space whose simple decor lets the vibrant Mediterranean-influenced cuisine shine." - Lane Nieset
"Here, the bouillabaisse cosies up to the aioli and the pissaladière (tart with onions, olives and anchovies) hobnobs with the socca (chickpea flatbread), hot from the charcoal-fired oven": Julia Sedefdjian is happy and thriving. Her colourful, fragrant cuisine is an ode to the Mediterranean: roast and stewed venison, puntarelle and gnocchi or Kintoa pork, bao of BBQ pork belly, stuffed cabbage and jus… Julia painstakingly selects and creatively blends premium produce, without forgetting her Nice heritage. The "Bouillabaieta", a superb take on bouillabaisse, is a must and your tastebuds will be in seventh heaven as you embrace her surprise menu, 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