The story
Baieta, at 5 rue de Pontoise in Paris, earned one Michelin star in 2026 for its modern cuisine led by chef Julia Sedefdjian. The kitchen works through a set of tasting menus, from a three-course lunch to seven-movement progressions, in a room that keeps a deliberately relaxed tone.
Julia Sedefdjian knew early that she wanted to cook. At 14 she pushed her parents to take her to a hospitality school open day, and her training began in her home town. She studied for a cooking certificate while working at L'Aphrodite, where chef David Faure spotted her potential and urged her to add a pastry certificate. The Baieta menus follow that dual training, with a precise, seasonal kitchen.
The Pichoun menu is a three-course lunch at €60, opening with Les Cagades, a selection of appetizers. It moves through a changing entrée, a fish or meat main built on produce from trusted suppliers, a dessert and mignardises. The other menus are Maïoun, a four-stage journey, Signature in seven movements and Bella Nissa in seven acts. Vegetarian, vegan, gluten-free and lactose-free options are available.
The dining room has outdoor seating, air cooling and wheelchair access. Dress ranges from casual to formal. Pairings come in three versions: wine at €70, Champagne from the Piper-Heidsieck Collection at €85, and a non-alcoholic option at €65 built on Tempera drinks created by Mauro Colagreco. The restaurant also holds a Green Guide Radish for 2026.
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