Datil

Rating: 14
Author: Gault&Millau

75003 PARIS

14/20
Chef's Restaurant

BOOK

12 PHOTOS

Chef: Manon Fleury
Cooking: Gastronomic | Healthy cooking | Modern | Signature cuisine | Vegetarian
Style: Romantic | With friends

Budget (€)

Indicative price per person (excl. drinks)

95 to 160

Gault&Millau's review 2026

Manon Fleury is the purest and most enthusiastic expression of this new ethical and plant-based cuisine, and the embodiment of this new feminine and plant-based wave. It's a spirit of nature and politics, where meaning is understood as much in practice as in theory, experience and direction. The young chef, who also worked at Barbot, insists on a virtuous program that in no way neglects taste: zero waste, organic and local products, respect for cycles and terroirs. We discover a beautiful combination of bean and shiso, demanding work on tuna and fig, the return of rice and tomato porridge, or the elegant millefeuille of zucchini and skate. We end with two memorable desserts: cherry and rose soup, and apricot and peanut savarin. An eclectic and relevant cellar.