Led by Niçoise chef Julia Sedefdijian, the Michelin-starred Parisian restaurant Baieta has collaborated with the Piper-Heidsieck champagne house around an exceptional cuvée specially developed to accompany the culinary creations of the establishment.
After having made her mark in the kitchens of Fables de la Fontaine, Julia Sedefdjian is, at 21 years old, the youngest starred chef in France. Now head of the Parisian restaurant Baieta, well known for its southern cuisine, the young Niçoise has imagined with Emilien Boutillat, the cellar chef of Piper-Heidsieck, the cuvée signed Essentiel by Baieta. This line is directly inspired by the Essential collection of the Maison de champagne, composed of extra-brut wines. It is part of the Essentiel By program, allowing chefs to personalize their wine and dressing to perfectly suit their gastronomy.
A unique food and champagne accord at Baieta
It took two days for Julia Sedefdjian to elaborate the aromatic palette of her champagne and the dressing of the bottle in the Reims workshops of Piper-Heidsieck, alongside the cellar chef Emilien Boutillat.
The result is a fruity and fresh champagne that combines perfectly with the Mediterranean flavors of his restaurant Baieta (which means “kiss” in patois niçois) located in the 5th arrondissement of Paris. The blend consists of 44% Pinot Noir, 34% Pinot Meunier and 22% Chardonnay. All this enhanced by a red and gold logo label of the Champagne House founded in 1795 and an informative inscription with the complete description of the Essential by Baieta.
Exclusivity to conquer seasoned oenophiles
Four agreements are proposed over the seasons until the end of 2026. Among them, we find the ravioles of St Jacques and shiso, parsnips and candied topinambours, as well as a bardes juice beaded with dill oil.
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Offered by the bottle or glass, this champagne is served exclusively within this star table, which should delight oenophiles in search of unique bottles reflecting a gastronomic history.
A falling champagne market
This collaboration that enchants the taste buds is proposed at a time when the industry still suffers from a gloomy atmosphere, in France and internationally. In 2024, according to the Champagne Committee, the tricolour market represented 118.2 million bottles, a decrease of 7.2% compared to 2023.
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Worldwide (56.4% of the sector’s total share), 153.2 million bottles were exported, a 10.8% drop compared to the previous year. While sales have fallen massively due to global conflicts or the decline in purchasing power, this decline is also explained by the rise in the price of champagne according to several experts and representatives of the activity.
Read also : Champagne: another year of decline
Featured photo : © Roch Debache
