Renowned and highly regarded among Parisian food enthusiasts, Chef Manon Fleury finally debuts her own restaurant in Paris. Named Datil, after a rare native plum from the Lot region that nearly went extinct, this new spot opened in the Haut-Marais neighborhood, replacing Café Ineko. A leading figure in the city’s emerging gastronomic scene, the young chef has established her presence in this sleek, elongated space, featuring a small zenithal glass roof that connects the front dining area to the back, overlooking the open kitchen.
A former high-level fencer, Manon Fleury quickly became the darling of the Parisian food scene, showcasing her talent at Mermoz. She served as head chef there from early 2018 until the end of 2019, after honing her skills alongside renowned chefs such as William Ledeuil at Ze Kitchen Galerie, Pascal Barbot at Astrance, and Eric Trochon at Semilla.
Since then, the chef has centered her culinary philosophy around an eco-friendly approach, emphasizing sustainability and a connection to both the Earth and people. Her vegetarian cuisine is rich and indulgent, healthy yet full of vitality — generous, heartfelt, and human. After a residency at Chalet des Îles Daumesnil, where she refined her vision of French gastronomy by moving away from traditional forms to reinvent a cuisine aligned with contemporary issues, Manon Fleury unveils Datil, a space that truly reflects her personality.
And it’s a truly delightful discovery awaiting those who step through the door of this cozy little restaurant, trusting in the talent of its chef. She proves, if proof was still needed, that vegetable cuisine can be just as moving, precise, and artfully plated as meat-based dishes.
To achieve this, the chef takes great pleasure in working with quality ingredients from start to finish, offering of beautiful but often overlooked parts of fruits and vegetables. She transforms them into juices, tiles, fillings, broths, and butters, all crafted daily. At the heart of each plate, greens are highlighted through delicate pairings with seafood or land-based products, but it’s undoubtedly the greens that take center stage as the true star of her creations.
For lunch, expect to pay €65 for a four-course menu, or €110 if you opt for the wine and dish pairing. In the evening, a seven-course dinner goes for €120, with the pairing menu at €185. Don’t be surprised to hear that Datil will soon be awarded its first Michelin star—a well-deserved honor. You heard it here first. More details coming up, in pictures…
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Rosemary Oil Infusion with Potato
Potato mousse, seaweed powder, pickled pear brunoise
Potato starch tuile with beetroot jus
Apple, pear, and cinnamon juice
Savoury buckwheat and chickpea tempura, julienned potato, dried sea lettuce
Seaweed tartare with fresh sea lettuce and grateloupia from Croisic
Like Butter
Roasted sunflower seeds, sunflower oil
Radish slices, raw scallops, almond cream, garlic, and harissa
Bread soaked in lemon juice, wild cherry blossom, peppery seaweed
Grilled sausage, peanuts, oyster, sautéed spinach
Pak choi, white cod, peanut butter, vegetable and oyster sauce
Italian Meringue with Apple and Citrus
Lemon sorbet, lemon cream, Sichuan tuile, kumquat, and hazelnut
Sweet Bites with Prune
Rehydrated prune in its syrup, blackberry cream, fig leaf oil
Panna cotta with parsnip and prune, served like a pastel
Datil seed and blackberry infusion
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This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
Datil
13 Rue des Gravilliers
75003 Paris 3
Official website
www.datil-restaurant.fr
