Like a country house for entertaining, 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 he should open his first restaurant as chef-owner this autumn, 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 levels, 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 French.
Pressed pork borscht 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 borscht-style pork pressé (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 juice.
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€), which rest on a delicate purée of fine cauliflower kicked with pomelo quarters, and for this incredibly tender Gâtinais poultry, with its competition juices that congeal with their high juice content, combined with butternut gnocchi.
For lunch, expect to pay €29 for a starter/main course or main course/dessert, and €38 for a 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 part of Paris, but it's a pleasure to see this kind ofquality address in the neighborhood.
Comice pear, praline
For desserts, it's Anthony Nguyen, La Datcha 's pastry chef with a passion for puff pastry, who's also responsible for all the wonders of the breakfast menu. 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!
La Datcha Paris gourmet breakfast - arrested
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
La Datcha Paris gourmet breakfast - arrested
