Yoni Saada: cuisine straight to the sun of Mediterranean
- Several TV shows (Top Chef France 2013)
- Owner of the Bagnard concept
- Contemporary Mediterranean cuisine
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Son and grandson of the mostlong-standing butchers in the Marais, Yoni Saadi has always had a foot in cookery.
At the age of 19, he took the plunge and began studying cookery and baking at Ecole Ferrandi. After passing his diploma, he worked as a member of prestigious kitchen brigades including those of Yannick Alléno at the Hôtel Meurice, William Ledeuil at Bouquinistes and most importantly Frédéric Anton, his mentor, at Pré Catalan.
In 2006, aged 25, he opened his first restaurant Osmose. Then, after taking part in the Top Chef programme in 2013,where he was one of the finalists, he opened Miniatures, a French-style tapas restaurant with fine dining touches.
In 2014, his new venture “Bagnard” – a high-quality street food canteen where he revisits the iconic Pan Bagnat from the South of France – was voted project of the year by Gault&Millau and the chef received the Young Talent Prize in the same year.
In 2017, he co-hosted France 2’s new culinary programme “Un Chef à l’Oreille” with Elodie Gossuin.
Yoni is currently working on the opening of a second Bagnard and a fine dining restaurant planned for 2018 in the place of La Table Ronde in the Haut-Marais. Since June 2017, he is the chef French airline XL Airways for one year.
We heard there is a lot of agitation in the trendy Marais, facing Candelaria. The reason? Ex-Top Chef Yoni Saada does it again with a new Bagnard antenna. Having become a must in the Bourse area, his wonderful Med cantina, that happens to produce the most terrific pan bagnat, has replaced Table Ronde. And the Do it team immediately went there to check it out.
Bistro tables, caned chairs, banquettes in duck blue velvet, his wife Alexandra signs a very trendy and elegant decor, in a more sedate spirit than the previous venue.