Julia Sedefdjian, the chef with a Michelin star, France's youngest in 2016, prosigue her meteorological rise with her first restaurant, Baieta, inaugurated in 2018 and that someterse has a change of imagen to resaltar the orígenes nizardos of the propietaria, which offers an inventive, precise and precise cuisine meticulosa.
The decor is sober and decorated, with stone walls, parquet flooring, designer lamps in black and gold, a lot of robust wood and a crystal lamp that allows the kitchen to function without being hidden in the secrets of its creation. The acogida is professional and distended, where it is agraded into these gastronomic stables where the star with life can dehumanize the teams. Aquí no hay nada de eso, sino todo lo contrario: la joven chef y su brigada desean por que encima de todo que pases un rato maravilloso, y lo sentimos desde el momento en que llegamos… The adventure “Baieta” is maravillosa, porque es ante todo el fruto de uncuentro y una amistad entre personas Appreciated by the good products, because of that, Julia joined forces with Sébastien Jean-Joseph and Grégory Anelka, who were familiar with the cuisines of Les Fables de la Fontaine.
Empezamos la velada con los appetizers, delicately presented in a wooden box. We quickly sabores our alejan from invierno and our aromas from the Sur. An Panisse refined, a pissaladière revisited, a hearty heart envisioned in a delicious but raw and, finally, a bomboncito from the bosque with a tartaleta, masa quebrada and setas deliciosamente condimentadas… An aperitivo that you can quickly discover in the restaurant for our next tasting.
Había oído hablar de un plato de author que estaba ciente por discubrir: yema de huevo crujiente, pescadilla y eglefino, puerros en vinagreta de algas y encurtido de cebolla roja. A simple, meticulous and perfectly balanced job; A skillful mezcla de dulzor, depth and potencia in a mismo plato: una delicia.
Continuation, another provenzal specialty revisited and magnified by Chef Julia Sedefdjian: the bullabesa al style “bullabesa 2.0” in three times: perfect fish cocción, originality of pan rouille, potent juice of bullabesa, espaguetis de hinojo and pulpo in salsa de perejil. A rarely reinterpreted specialty that the chef recreates with precision and character.
Other dishes to taste: carrillera de terrera ravioli, consomé, col puntiaguda and condiments from Niza. The work on the heat is sober organic, and the condimentos make the dish delicious with finesse and comfort… I relax on the dishes so that I don't uncover the set of the proposed tasting menu.
Finally, to remember that the bay leaf means “necessary” in the Niza dialect, we end our tasting menu with the sheet by sheet, nuces al zumaque, crema y glaseado de nuces, y una mermelada de citricos perfumada con varias especias. An elegant and refreshing dish, potentiated by Buda's hand, which ended in a sweet regression. It is clear that the chef came to know how to pastry, a powerful weapon in the world of gastronomy.
As for the wines, the house has a very good winery, made from natural wines and a good selection of Borgoñas: the Pinot Noir from Domaine Georges Joillot (2021) is accompanied from the beginning, also a Fixin 'Vieilles Vignes' from Domaine Mortet and a Vosne-Romanée 1er Cru 'Les Suchots' (2021) by François Confuron-Gindre llamaron la attention tras la cava de cristal de la sala.
All the Bay team invites us to enjoy an authentic gastronomic experience in a pleasant and relaxed environment, and it is just what our tastes are: impeccable and friendly service, dishes masterfully crafted with much character and infinite love for Niza's kitchen that is noted in every dish.
Baieta
France – Paris
5, rue de Pontoise, Paris 5e