Like a country house in which to entertain friends and family, chef Maksym Zorin unveils La Datcha, in Paris's 11th arrondissement , his new and first restaurant in his own name. Over the years, the chef has trained in the finest French cuisine at renowned establishments in the Ducasse galaxy - Le Meurice, Ore at the Château de Versailles, Allard, Ducasse sur Seine.
So it's only natural that, this autumn, he should open his first restaurant as chef-owner at just 29 years of age, with all the credentials to make it a success.
Green cabbage, green crab
The 230m2 restaurant, spread over two floors, exudes a restful country atmosphere, like a country getaway without leaving the city. From sunrise to sunset, La Datcha is open for breakfast, lunch, afternoon tea and dinner.
The à la carte menu offers a modern reinterpretation of traditional French cuisine, using seasonal French produce such as French meats and poultry from the Racine butcher's shop, and wines that are also entirely tricolored.
Pressé de cochon bortch-style
But this was without taking into account the young chef's Ukrainian origins, which are infused here and there in his preparations, such as his dish of bortch-style pressed pork (28€), with beets, carrots, spinach and cooking juices, which is particularly sapid; or this green cabbage starter (16€) presented in the style of a vegetable mille-feuilles, and accompanied by chestnuts, clementine tips and a powerful green crab jus.
Two meticulously-crafted dishes that underscore the chef's penchant for hearty sauces, full-bodied meat juices, coating seafood juices and creamy, comforting vegetable juices. A true form of generosity that resonates throughout Chef Maksym Zorin's dishes.
Gâtinais poultry, butternut gnocchi
The same goes for the dish of snacked scallops (22€) resting on a delicate purée of fine cauliflower kicked with pomelo quarters, and for this incredibly tender Gâtinais poultry and its competition juices, which freeze as they are so full of juice, combined with butternut gnocchi.
For lunch, expect to pay €29 for a starter/main course or main course/dessert, and €38 for the full menu. For dinner, the chef gives himself carte blanche and offers 6-course (70€) and 8-course (110€) tasting menus. Prices are within the norm in the evening and rather high at lunchtime for this corner of Paris, but it's a pleasure to see this kind ofquality address in the neighborhood.
Poire du Comice, praliné
For desserts, it's Anthony Nguyen, La Datcha 's tourier with a passion for puff pastry, who takes charge, as he's also the man behind all the place's breakfast wonders. On this day, a pretty Comice pear (10€) twisted with timut pepper and accompanied by a buttery crumble; and a millefeuilles monté minute (12€) with tonka bean and caramel!
Gourmet breakfast at La Datcha Paris
La Datcha is the newly opened restaurant in the 11th arrondissment where you can enjoy dishes by Ukrainian chef Maksym Zorin. This warm and inviting country house-style spot awaits you every morning for breakfast with its breads and croissants, as well as for afternoon tea. On Saturdays, an ultra-gourmet formula is on the menu. [Read more]
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Location
La Datcha
62 Rue Jean-Pierre Timbaud
75011 Paris 11
Official website
www.ladatchaparis.com
Gourmet breakfast at La Datcha Paris
