Manon FLEURY
Chef : 1 restaurant After an atypical career, Manon Fleury, head of Datil in Paris, has established herself as one of the most committed personalities in the world of gastronomy.Nothing predisposed Manon Fleury to become a chef. A native of Dijon, she developed a passion for fencing and went on to become French junior sabre champion and French team vice-champion. After a general baccalaureate and a hypokhâgne, she opted for culinary journalism, but eventually turned to cooking, her lifelong passion. Manon trained at the CFA Médéric, then at Ferrandi, where she cut her teeth with William Ledeuil (Ze Kitchen Galerie) and Alexandre Couillon (La Marine), before working at L'Astrance where Pascal Barbot taught her rigor and creativity. His experience in New York, at Blue Hill at Stone Barns, was to prove decisive. It was there that Dan Barber introduced her to "farm to table" and the importance of plants.
on her return to Paris, Manon took up the post of chef at Le Mermoz, where she practiced responsible, anti-gaspi cooking, based on local produce and predominantly plant-based, believing that "you can have a gourmet dish with vegetables or cereals ".
Although Covid delayed her plans for a while, the young chef bounced back in 2021 by taking over the management of the Elsa restaurant in Monaco, before moving on to Le Perchoir in Ménilmontant. In 2023, she will open her own address, Datil, in the Marais district.
A highly committed chef
Manon's cooking is inventive, sensitive, easy to understand, connected to nature and focused on plant-based ingredients (without denying herself a touch of animal proteins). To achieve this, she has forged strong partnerships with producers and market gardeners. " Datil is an extension of their work," enthuses the chef, who has also just launched a special cuvée with winemaker Mylène Bru. Short supply chains, seasonality, "zero waste" cuisine, awareness of the role of gastronomy in preserving the planet: these are the things that drive the chef.
A competitor at heart, she sees herself as a team leader, not just a chef. The vast majority of her brigade are women. Manon Fleury's positive discrimination reflects her desire to feminize the profession in what is still a very male-dominated sector. At the same time, the chef co-founded "bondir.e", an association that fights against violence in the kitchen, notably by intervening in catering schools. Further proof of her commitment to making a difference!
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