The story
On rue de Pontoise in the Latin Quarter, Baieta brings a fresh energy to Paris’s dining scene. The restaurant earned its first Michelin star in 2026 for high-quality cooking that balances technical precision with a genuinely welcoming atmosphere. Here, exacting technique meets a dining room where guests are encouraged to feel at home.
The kitchen is led by chef Julia Sedefdjian, who knew she wanted to cook from age fourteen. After training at L’Aphrodite under chef David Faure, she earned both a CAP in cuisine and a CAP in pastry. Her cooking is rooted in the produce of each season, expressed through a modern cuisine that draws on her Niçoise heritage without being bound by it.
Baieta’s front-of-house is shaped by Grégory Anelka, former restaurant director who built a team that mirrors the chef’s spirit: meticulous service that never feels stiff. Sébastien Jean-Joseph, associate director, oversees the group’s development, while sous chef Simon Bodart has risen from commis to second since joining in 2018. The result is a seamless experience where every detail—from the air-cooled dining room to the outdoor seating—supports an evening of relaxed enjoyment.
Baieta offers four tasting menus, all adaptable for vegetarian, vegan, gluten-free, and lactose-free diets. At lunch, the three‑course Pichoun menu (€60) is a seasonal introduction. For deeper exploration, the four‑stage Maïoun menu is “orchestrated by chef Julia Sedefdjian,” while the seven‑course Signature and Bella Nissa menus unfold like culinary narratives. Each course is accompanied by optional wine or champagne pairings, including a non‑alcoholic option from Tempera by chef Mauro Colagreco.
The restaurant is wheelchair accessible, accepts most major cards, and even allows pets. Whether you come for a business lunch or a leisurely dinner, the dress code is flexible—casual to formal all fit. Baieta’s modern cuisine is precise, its welcome warm, and its Michelin star well earned.
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