Baieta

Julia Sedefdjian's cuisine at Baieta draws deeply from her Niçois heritage while demonstrating the technical mastery that earned her a Michelin star at an unprecedented age. Her approach respects Mediterranean traditions—the emphasis on seafood, the bright flavors of southern France, the importance of seasonal vegetables—while applying the precision and creativity expected of contemporary French gastronomy. The result is cooking that feels both rooted and innovative, familiar yet surprising.

The menu's centerpiece is the Bouillabaieta, Sedefdjian's interpretation of the classic Provençal bouillabaisse. This signature dish showcases her philosophy: taking a traditional preparation, understanding its essence, and presenting it with refined technique and contemporary sensibility. The dish features carefully selected fish—lotte (monkfish), bar (sea bass), and merlu (hake)—prepared with the respect for product quality that defines her cooking. At €36, it represents both excellent value and a clear statement of the restaurant's identity.

Beyond this signature, the menu explores the full range of Mediterranean ingredients and techniques. The ris de veau (sweetbreads) wrapped in kadaïf pastry demonstrates technical ambition, combining French luxury ingredients with Middle Eastern-influenced preparation. The tartare de daurade (sea bream tartare) at €21 showcases the kitchen's ability to let pristine ingredients shine with minimal intervention. Seasonal offerings might include dishes featuring cochon Kintoa (a heritage Basque pork), dos de cerf rôti (roasted venison), or house-made gnocchi that demonstrate the kitchen's pasta-making skills.

The tasting menus provide the fullest expression of Sedefdjian's vision. The seven-course "Bella Nissa" menu takes diners on a comprehensive journey through her culinary perspective, while shorter options allow for a more focused experience. Each menu can be enhanced with wine pairings, with the sommelier offering thoughtful selections by the glass that complement the Mediterranean character of the cuisine. The lunch menu, at €29 for two courses, provides an accessible introduction to the restaurant's style, proving that starred dining doesn't require evening prices.

Vegetarian, vegan, gluten-free, and lactose-free options receive the same attention as standard preparations. This isn't an afterthought or accommodation but a genuine commitment to ensuring every guest experiences the full creativity and technical skill of the kitchen, regardless of dietary requirements. The kitchen's ability to deliver compelling plant-based dishes alongside its seafood and meat preparations speaks to its versatility and depth.

Desserts maintain the Mediterranean thread while showcasing classic French pastry technique. The madeleines de Pagnol reference both the region's literary heritage and its culinary traditions, while other sweet preparations might include seasonal fruit preparations or refined takes on southern French classics. The wine list emphasizes southern French producers while including selections from across the Mediterranean basin, creating a beverage program that supports and enhances the cuisine's regional identity.