Present at Taste on Thursday September 16
Few chefs embody the modernity of the new generation in the kitchen as well as Julia Sedefdjian. Moreover, it was by making his first chocolates with the father of his godmother that the revelation of becoming a chef was born and giving the product its full meaning. At 17, she went to Paris on a whim to learn about haute cuisine. She then landed a place at the Fables de la Fontaine, where chef Anthony David introduced her to the rigor of starred cuisine and its techniques. Little by little, she took her marks until she took charge of the kitchens and retained the star in the Michelin Guide, propelling her the youngest star chef at the age of 21. The opening of his own restaurant – Baieta – a few years later confirms his talent and his desire to pass on some of his origins in Nice through uninhibited dishes filled with generosity. After two confinements, it was important for Julia and her associates, Sébastien Jean-Joseph and Grégory Anelka, to continue to write their story and to have a place in tune with the times: a catering version of the kitchen, with a few tables to enjoy on place and delivery service. She therefore decides to create Cicéron, a restaurant-grocery store that gives pride of place to chickpeas that can be discovered – as well as the Baieta menu – at Taste of Paris.