Datil

We first discovered Manon Fleury when she was dazzling diners at Mermoz in the 8th arrondissement. She wandered across Paris until she found the right place to settle. And in this sober, elegant setting, she chose to explore the vegetal register, where the animal element becomes a condiment. No marketing gimmicks, no trend-chasing… Manon offers sensitive, thoughtful cuisine in a place aligned with her convictions about nature, empathy for the terroir, and respect for the seasons. Let yourself be tempted by a raw imperial prawn with fermented rice cream, peaches and whipped shiso, and a ginger-lemongrass condiment. Allow yourself to be surprised by a courge-and-potato millefeuille with a quince-lemon condiment and a light jus made from vegetable trimmings. There is no doubt that Manon Fleury is reshaping the way we view auteur cuisine, vegetable-forward cooking, and even the way a team can be led toward excellence.