Manon Fleury's good addresses

Manon Fleury, chef at the Datil restaurant in Paris, reveals the best places to buy bread, pastries and even artisan soap.

Mathilde Bourge Published on 5/11/25 at 9:16 AM

In the world of gastronomy, the quality of products is essential to sublimate culinary creations. Chef Manon Fleury, head of the Datil restaurant (2 toques), understands this. She opens the doors of her address book to us, sharing her favorite places to find artisan breads and exceptional pastries. An invitation to discover the artisans and producers who inspire her art on a daily basis.

The bread of Ten Belles, Paris

Among the addresses favored by chef Manon Fleury, Ten Belles stands out for its commitment to both the quality of its products and its values. "It's sourdough bread that we serve at Datil," she confides, highlighting the unique texture and aromas of these breads fashioned with patience and savoir-faire. More than just a bakery, Ten Belles is an activist company that puts people and the environment at the heart of its approach. "It's a company committed to working conditions and eco-responsibility," emphasizes the chef. Indeed, the company advocates respectful practices, selecting quality flours from short supply chains and ensuring the well-being of its teams. A must-visit address for lovers of good bread, concerned with responsible consumption.

Where? 10 rue de la Grange aux Belles, 75010 Paris
www.tenbelles.com

Bontemps pastry shop, Paris

just a stone's throw from Datil, chef Manon Fleury has found her haven of indulgence at Bontemps, a patisserie she's full of praise for. "It's the best patisserie in Paris in my opinion," she says with conviction. Renowned for its craftsmanship and timeless elegance, Bontemps sublimates pastry, featuring a unique shortbread dough that's both crisp and melt-in-the-mouth. "I love their pâte sablée, which makes their tarts a delight in every season", confides the chef, enthusiastically evoking the creations that vary throughout the year: subtle combinations such as blood orange and orange blossom in winter, or the sunny freshness of peach in summer. A must for lovers of refined sweets.

Where to go? Bontemps la pâtisserie, 57 rue de Bretagne, 75003 Paris
www.bontemps.paris

La Romaine éditions tableware

Among her recent collaborations, chef Manon Fleury highlights the work of Pauline Vincent, founder of La Romaine Éditions. Together, they imagined infusion glasses specially designed to sublimate the welcome broth served at Datil, a warm signature of the restaurant. Passionate about craftsmanship and design, Pauline Vincent carefully selects elegant, timeless objects, in a spirit that is both functional and refined. "Everything she offers on her website is splendid", confides the chef, admiring the work of this designer who celebrates beauty through inspiring collections. A beautiful encounter between the worlds of gastronomy and tableware.

Where to buy? La Romaine éditions
www.laromaine-editions.com

Vegetables from La Ferme des Prés Neufs and Les Limons de Toulotte

At the heart of Datil's cuisine, the choice of produce is essential, and chef Manon Fleury sources from committed market gardeners in the Paris region. Among them, Xavier Fender, from Les Limons de Toulotte farm, and Erwan Humbert, from La Ferme des Prés Neufs, occupy a place of choice. "Our two market gardeners located in the Paris region also sell their produce to individuals via the Amap network", she emphasizes, highlighting their short circuit approach and their respect for the seasons. Thanks to their meticulous work, field-grown vegetables arrive in the restaurant's kitchens every week, bringing freshness and authentic flavors to the plates. "We serve their vegetables all year round at Datil", explains the chef, proud to promote these producers whose know-how makes all the difference.

Where to eat? Les Limons de Toulotte, 4bis, 77320 Sancy-lès-Provins
Where to find us La Ferme des Prés Neufs, 90 rue de Villiers, 91310 Longpont-sur-Orge

Motsent soaps

At Datil, attention to detail isn't limited to the plate: it extends to the smallest daily gestures, such as the choice of soaps made available to customers. For this, chef Manon Fleury relies on the Motsent artisan soap factory. Among the creations selected is the must-have "Idylle Sauvage", a soap with delicate notes of geranium and citrus, adding a touch of freshness and elegance. The perfect way to extend the sensory experience of the restaurant down to the smallest detail. And for those who would like to find these products at home,"the site is accessible to private individuals", explains the chef, offering the opportunity to discover this refined craft on a daily basis.