She was the youngest starred chef in France, at 21 years old:
“A day that marked me, but the star does not belong to you,”
explains Julia Sedefdjian, who does not hide the even greater emotion of having been awarded, at the end of January, the medal of Knight of the National Order of Merit.
This distinction recognizes a dazzling career, and above all his commitment to young people, and to the democratization of cooking.
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The chef at Baieta can count on her team to continue to get involved as an ambassador for the La Tablée des chefs association, give cooking classes in third grade classes, prepare meals for the most deprived, participate in maraudes, etc. An involvement which does not, however, sacrifice one’s Sunday lunch which
“is sacred”.
On the menu,
“contis roast chicken, butter, herbs, zaatar, lots of garlic and bread croutons.
As an accompaniment, potatoes and seasonal vegetables.
It’s quite simple, but my son loves it!”
His Sunday restaurant
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