Gourmet breakfast at La Datcha Paris

We've already told you about La Datcha, the brand-new bistronomic restaurant on rue Jean-Pierre Timbaud that has just opened its doors. At its helm is Ukrainian chef Maksym Zorin, who has worked at Le Meurice, Allard, Ore at the Château de Versailles and Ducasse sur Seine.

And the best thing about La Datcha is that it feels like home. It has to be said that the restaurant's name means"Country House", so the fundamentals are set. Wooden furniture, a country feel, straw bales and comfortable banquettes form the decor of this living space, open all day long.

In fact, La Datcha is open mornings, lunches and evenings, serving seasonal French cuisine as well as snacks. It's a real coffee-shop-style lifestyle. Every morning, from 8.30am, breakfast is the order of the day, and you can enjoy croissants and pains au chocolat from Anthony Nguyen, the in-house tourier, a master craftsman in the art of puff pastry. Accompanied by a good coffee orsmooth hot chocolate, it's a great place to start the day.

On Saturdays, breakfast couldn't be more generous. In addition to croissants and pains au chocolat, there's the viennoiserie of the day, aslice of fluffybrioche or puff pastry crown, accompanied by homemade spread, puff pastry Swiss bread, caramel sugar tart, granola and creamy Greek yoghurt, hot drink and freshly squeezed juice. All for €25 all inclusive.

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We admit it, we've tried it and we dream about it every morning! In short, if you try La Datcha's delicacies, you'll love them, we warn you. In any case, don't miss the chance to discover the place, where you'll feel good and enjoy yourself, what more could you ask for?

Note that in this month of January, the house is also offering delicious slices of galette des Rois. Count €7.50 for a slice of frangipane galette and €8.50 for a pistachio galette.

La Datcha, chef Maksym Zorin's Ukrainian-influenced bistro restaurant
Having left the Ducasse galaxy, chef Maksym Zorin opens La Datcha, his first bistronomic restaurant with Ukrainian influences. [Read more]