Julia Sedefdjian's good addresses

Julia Sedefdjian, chef at Baieta restaurant in the Vᵉ arrondissement of Paris, shares her good addresses for sourcing good produce in the capital, but not just that!

Mathilde Bourge Published on 10/1/23 at 6:01 AM

Awarded two toques for her restaurant Baieta in the Vᵉ arrondissement of Paris, Julia Sedefdjian is one of the most talented chefs of her generation. In her establishment, the young woman gives us her vision of contemporary Niçoise cuisine, with dishes that have become signatures like her version of pissaladière or "bouillabaieta" 2.0.

To develop their recipes, the chef and her teams can of course count on quality producers and artisans, who provide them with little treasures to prepare in the kitchen every day. Julia Sedefdjian is happy to share her good tips with us, which everyone can enjoy without moderation.

Le pain de Giovanni Boulangerie Contemporaine, Paris

The first address that springs to Julia Sedefdjian's mind is Giovanni Boulangerie Contemporaine. "We wanted a unique bread for Baieta, and I immediately fell in love with Giovanni's work. He uses ancient flours from sustainable agriculture, his viennoiseries are made with AOP du Poitou butter, he also makes great pizzas and his flan is a must-try", recommends the chef.

Where to buy? Giovanni Boulangerie Contemporaine, 49 rue Chardon Lagache, 75016 Paris.
www.giovanni-boulangerie.fr

Poultry from La Cour d'Armoise, Coulans-sur-Gée

Julia Sedefdjian would also like to talk about Pascal Cosnet, a breeder of old-breed poultry not far from Le Mans, in the Sarthe region. "He produces poularde, guinea fowl and capon during the festive season. His poultry is exceptional because it's free-range and slaughtered at 140 days, which is enormous," explains the chef. "He also produces his own cereals on 60 hectares, which he uses to feed the animals. He also regularly picks wild plants according to the season, and feeds them to the animals according to their needs. It'san ancestral knowledge passed on to him by his grandmother!" While Pascal Cosnet supplies many chefs, his poultry can be found at local markets in the Sarthe region, as well as at Terroirs d'Avenir in Paris.

Where to buy? La Cour d'Armoise, Le Pâtis, 72250 Coulans-sur-Gée

Grey shallots from Caillot Saveurs, Coole

Julia Sedefdjian also gets her supplies from the Marne, to enjoy the beautiful gray shallots from Caillot Saveurs. "It's a family business, run by father Jean-Marie and son Jean-Sébastien. They make garlic, yellow and red onions, a little beet, but above all superb gray shallots. I know that Frédéric Anton uses them for his hare à la royale! You haveto go there with your eyes closed!"

Where? Caillot Saveurs, 3 rue de Châlons, 51320 Coole.
www.caillot-saveurs.fr

NOMIE spices, in Paris (and elsewhere)

NOMIE is Marie-Lou Lizé's spice company. "Thistoo is a family affair, as her mother has been in the spice business for over twenty years," explains Julia Sedefdjian. "I met Marie-Lou two years ago because, at the time, I had a grocery store in which I wanted to sell spices. I love spices! It must come from my Armenian culture. NOMIE spices are chosen from small producers and cooperatives around the world. They go to meet the people to do things right and make sure that the harvesters are well paid. There's real traceability! They even offer blends that can easily be used at home to make dishes or desserts - it's very accessible!" enthuses the chef.

Where to buy? On the website
www.nomie-epices.fr

Lemons from L'Agrumiste, Paris

Julia Sedefdjian loves to use lemons and all kinds of citrus fruits to add freshness to her recipes. To do so, she turns to L'Agrumiste, a specialized boutique that supplies chefs but is also available to individuals. Corsican citron, caviar lemon, yuzu, sudachi and Buddha's hand are on sale in this shop, which also offers a number of delicatessen products highlighting the versatility of citrus.