An opening fish course that marries Eastern European pickling traditions with French precision. The beet cure imparts subtle sweetness and a jewel-tone hue, while horseradish provides bite and clearing sensation. The pumpernickel adds textural contrast and nods to Central European rye traditions. Diners consistently note the dish's originality and balance.
A signature starter that grounds diners in the restaurant's Eastern European sensibility while showcasing French technique. The vegetable selection changes seasonally but always emphasizes depth through layering. The smoked cream adds mystery and warmth, a technique borrowed from Ukrainian tradition but executed with French restraint.
The dessert closes the meal with Eastern European identity intact. Buckwheat, used throughout Central Europe but rarely in French fine dining, is handled with lightness. The berry compote (changing with season) brings tartness, while the sour cream mousse adds richness without sweetness overwhelm. Reviewers praise the coherence of the dessert with the meal's overall narrative.
A signature main that crystallizes Zorin's Franco-Ukrainian approach. The duck is roasted with precision to render the skin while keeping the meat juicy. Red cabbage, a staple of Eastern European cooking, is braised until silky. The plum provides both acidity and Old-World sweetness, balanced by Eastern spices. Multiple reviewers cite this as a standout dish.
A hearty, refined main that honors peasant traditions through haute cuisine execution. The pork braises low and slow until it becomes tender enough to cut with a spoon, the marrow offering unctuousness. The mushroom ragout adds earthiness and umami, while the rye-bread crumb crust (a technique borrowed from Eastern Europe) provides textural interest. Dill provides brightness.
Chef Maksym Zorin, trained in the Ducasse galaxy at Le Meurice and Ore at Versailles, opened La Datcha at just 29 years old. The name—Russian for country cottage—reflects the aesthetic: preserved vintage moldings, smoked mirrors, and hay bunches on wooden-pallet tables create a lived-in warmth. The menu reimagines traditional French techniques through the lens of Ukrainian and Eastern European influences, celebrating local, seasonal French produce.
The casual atmosphere shouldn't fool you—this is serious cooking. The vintage French bistro setting (preserved chandeliers, smoked mirrors) pairs unexpectedly well with innovative cuisine. Don't overdress; the vibe is relaxed.
La Datcha offers a gourmet breakfast and brunch service—a rarity for this caliber of cooking. Arrive early for weekend brunch or reserve well ahead; the space fills quickly.
The wine list emphasizes small producers and natural wines that echo the restaurant's ethos of terroir and tradition. Ask the sommelier for recommendations that pair with the Franco-Ukrainian menu.
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