The story
Datil, at 13 rue des Gravilliers in Paris, is a modern cuisine restaurant that earned one Michelin star in 2026. The kitchen is mostly plant-based, and animal protein appears in smaller, carefully sourced portions.
Chef Manon Fleury runs the kitchen with Laurène Barjhoux, and the brigade is young and largely women. Le Fooding recognised the team's spirit with its Best team spirit award in 2024. The cooking starts with two farmers in the Paris region, and the menu follows whatever the season yields, so many ideas begin in conversations with producers.
The restaurant centres on tasting menus, with five courses at lunch and seven at dinner. Dishes lean on lesser-known produce and on the texture, skin and shell of the animal. The dining room is formal, with white tablecloths and fresh flowers.
Recognition
Ambience
Details
History
High quality cooking
Idolized wherever she wanders, the epiphyte chef Manon Fleury already shined at Mermoz and Le Perchoir, and from pop-up to pop-up. Finally, here she is, coolly planting her roots in a trendy space all of her own, complete with white tablecloths and fresh-cut flowers. With her alter-chef Laurène Barjhoux, horizontally leading a young team (almost) without guys, the chef demilitarizes the brigade and brings plants to the plates where only a hint of animality remains, like an extra in the background, just acting as a condiment. On the tasting menu that evening, Manon opened the ball with some meticulously-sourced goods: a congregation of corn with an infused shot, a crackling tuile, a chawanmushi-style flan and a fritter plump with yellow kernels. After that? An enchanting spa of nightshade, tomato, tomatillo and physalis, complete with a tomato and fresh seaweed compote bathed in a rose geranium broth and transcendental kudzu; an imperious raw karuma shrimp with fermented rice cream, peach and shiso whipped into shape with a shrimp, ginger and lemongrass tonic; stunning cuttlefish and zucchini spaghetti aroused with parmesan and fresh almonds, nustling a grilled glazed cuttlefish and Bigorre pork skewer creating a big bang; a squash and potato millefeuille orbited by a quince and lemon condiment and a full-bodied vegetable peel jus. And for the grande finale, in keeping with the tone, an intense raspberry vermouth sorbet followed by an intoxicating Makrut lime-glazed fig atop a crazily good roasted freekeh flan with a fig and almond crème anglaise, plus a scoop of sappy fig leaf ice cream to boot. // Renaud Fuego
Idolized wherever she wanders, the epiphyte chef Manon Fleury already shined at Mermoz and Le Perchoir, and from pop-up to pop-up. Finally, here she is, coolly planting her roots in a trendy space all of her own, complete with white tablecloths and fresh-cut flowers. With her alter-chef Laurène Barjhoux, horizontally leading a young team (almost) without guys, the chef demilitarizes the brigade and brings plants to the plates where only a hint of animality remains, like an extra in the background, just acting as a condiment. On the tasting menu that evening, Manon opened the ball with some meticulously-sourced goods: a congregation of corn with an infused shot, a crackling tuile, a chawanmushi-style flan and a fritter plump with yellow kernels. After that? An enchanting spa of nightshade, tomato, tomatillo and physalis, complete with a tomato and fresh seaweed compote bathed in a rose geranium broth and transcendental kudzu; an imperious raw karuma shrimp with fermented rice cream, peach and shiso whipped into shape with a shrimp, ginger and lemongrass tonic; stunning cuttlefish and zucchini spaghetti aroused with parmesan and fresh almonds, nustling a grilled glazed cuttlefish and Bigorre pork skewer creating a big bang; a squash and potato millefeuille orbited by a quince and lemon condiment and a full-bodied vegetable peel jus. And for the grande finale, in keeping with the tone, an intense raspberry vermouth sorbet followed by an intoxicating Makrut lime-glazed fig atop a crazily good roasted freekeh flan with a fig and almond crème anglaise, plus a scoop of sappy fig leaf ice cream to boot. // Renaud Fuego
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