Manon Fleury has turned the discipline and determination she learned in sports into a successful career. Her cuisine, which is characterized by a deep respect for sustainability, has led the Datil restaurant in Paris to receive a Michelin star in 2024.
Born in Dijon on April 14, 1991, Manon Fleury was a top-class fencer. This experience gave her a strict discipline and the ability to concentrate that she would later apply in her career.
After deciding to devote herself to cooking, she worked in prestigious establishments such as Ze Kitchen Galerie with William Ledeuil, Astrance with Pascal Barbot and La Marine with Alexandre Couillon. Then, in 2015, she has an experience in the US at the Blue Hill at Stone Barns with chef Dan Barber
In January 2018, became chef at Le Mermoz in Paris, where she introduced an innovative and sustainable approach that quickly caught the attention of food critics. In December 2019, she embarked on several collaborations and continued to explore new frontiers. In 2021 she worked at Elsa at the Monaco Beach Hotel, in Principality of Monaco.
In 2023, she opened Datil in Paris' 3rd arrondissement. The restaurant's understated, scandinavian-inspired design reflects her philosophy, which focuses on using fresh, seasonal ingredients. The dishes are essentially plant-based, with a limited presence of animal protein, which is treated with great respect and care. Manon works daily with local producers to guarantee the freshness and quality of the raw materials. In 2024, Datil was awarded a Michelin star, an accolade that solidified it as one of the french capital's most exciting gastronomic destinations and celebrated the visionary talent of a woman who reinterprets modern cuisine to perfection.
