Datil

Manon Fleury’s Datil Is Shaping the Future of Parisian Dining

"Named after a rare heritage plum saved from extinction and a South American pepper, this restaurant is Manon Fleury’s radical vision in action, grounded in social responsibility and the future of sustainable gastronomy. Since opening in September 2023, it has been swiftly recognized by MICHELIN Guide Inspectors and is already a standout in Paris’s culinary landscape. The kitchen model is deliberately egalitarian: after shortlisting three chefs, Manon hired them all on the same salary and rotates roles so everyone is highly versatile—from desserts to fish—and genuinely interchangeable. To foster respect and wellbeing, the team runs rotating shifts, remains closed on weekends, and aims to give each chef several dedicated days or evenings off. Shaped by the Bondir.e association co-founded by Manon and Laurène, the house follows a charter of respectful behavior—no racism, no disrespect, no homophobia—and focuses on how mistakes are handled and sensitive situations addressed. In short, the future of restaurants." - The MICHELIN Guide