Datil
Fine dining restaurant · 3rd Arrondissement ·
Plant-focused tasting menus with seasonal produce & subtle flavors
Plant-focused tasting menus with seasonal produce & subtle flavors
"Chef Manon Fleury notched up a number of experiences in prestigious kitchens (with chefs such as William Ledeuil, Pascal Barbot and Alexandre Couillon) and short-term chef residencies before opening her own restaurant. Her culinary philosophy, based on a respect for nature and human dignity, a championing of short supply chains (sourcing carefully and locally) and a zero-waste policy, stems from a genuine passion for sustainable fine dining. Dishes are primarily plant-based (fruit and vegetables feature in equal measure), with animal protein used sparingly. Her refined cooking style reveals all the aromatic subtleties and complexities of grains in particular (she has written a book on the subject) but also of fruits, in a subtle exploration of their sweet and sour flavours. A decor of waxed concrete floors, velvet banquette, light oak dining chairs. Booking essential." - Michelin Inspector
"Occupying a narrow space lit by skylights in the Upper Marais, chef Manon Fleury’s restaurant is one of the most buzz-worthy spots in Paris for good reason. The mostly female staff is exceptionally attentive, and Fleury’s vegetable-leaning cooking is subtle and sensual. The menus evolve regularly to follow seasonal produce and the chef’s imagination, but memorable dishes have included a tribute to grains consisting of corn velouté, corn flan, and a corn-multigrain beignet; raw shrimp dressed with cream of fermented rice, peaches, and shiso; and cuttlefish and zucchini spaghetti with Parmesan and fresh almonds with a skewer of barbecued pork. Located in the 3rd arrondissement. Best for: A gourmet experience with your favorite vegetarian." - Alexander Lobrano
"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
"A Parisian, plant-forward restaurant led by a largely female team that focuses on seasonal dishes, reflecting the evolving and diverse Paris dining scene beyond classic bistro fare." - ByEmily Wilson
"A plant-forward, low-waste restaurant led by a chef and a largely women-led team that collaborates with small producers to create fiercely seasonal dishes and raise awareness about climate-adaptive cooking; the cuisine is subtly educational and precise, illustrated by plates such as spring white asparagus dressed with sesame and orange-blossom crème and presented in a consommé made from asparagus peelings and trimmings." - ByLindsey Tramuta
