{"id":167554,"date":"2025-05-30T15:00:31","date_gmt":"2025-05-30T13:00:31","guid":{"rendered":"https:\/\/luxus-plus.com\/?p=167554"},"modified":"2025-06-01T17:21:42","modified_gmt":"2025-06-01T15:21:42","slug":"the-starred-restaurant-baieta-has-its-own-champagne-cuvee","status":"publish","type":"post","link":"https:\/\/luxus-plus.com\/en\/the-starred-restaurant-baieta-has-its-own-champagne-cuvee\/","title":{"rendered":"The starred restaurant Baieta has its own champagne cuv\u00e9e"},"content":{"rendered":"

Led by Ni\u00e7oise chef Julia Sedefdijian, the Michelin-starred Parisian restaurant Baieta has collaborated with the Piper-Heidsieck champagne house around an exceptional cuv\u00e9e specially developed to accompany the culinary creations of the establishment.<\/h4>\n

<\/p>\n

 <\/p>\n

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 Ni\u00e7oise has imagined with Emilien Boutillat, the cellar chef of Piper-Heidsieck, the cuv\u00e9e 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.<\/p>\n

 <\/p>\n

A unique food and champagne accord at Baieta<\/h2>\n

 <\/p>\n

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.<\/p>\n

 <\/p>\n

\"\"
\u00a9 Roch Debache<\/figcaption><\/figure>\n

 <\/p>\n

The result is a fruity and fresh champagne<\/strong> that combines perfectly with the Mediterranean flavors of his restaurant Baieta (which means “kiss” in patois ni\u00e7ois) 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.<\/p>\n

 <\/p>\n

Exclusivity to conquer seasoned oenophiles<\/h2>\n

 <\/p>\n

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.<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n

\n
<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
\n
Voir cette publication sur Instagram<\/div>\n<\/div>\n
<\/div>\n
\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n

 <\/p>\n

Une publication partag\u00e9e par B\u039bIET\u039b (@baieta_restaurant)<\/a><\/p>\n<\/div>\n<\/blockquote>\n