diapo manon fleury

Manon Fleury

Contents

1- Who?

2- Studies

3- Career

4- Her restaurant

5-Menu

6-Conclusion

7-Quotation

8-Pictures

Who?

• 14 April 1991 - 33 years

• French nationality

• 1 Michelin star

• French sabre champion in her youth

• Menber of the association " Bondir.e"

• Fights againts female violence and discrimintaion against women in her profession

• Values good quality products and vegetable cuisine

Studies

Bachelor training, Ferrandi school - 3years

Hypokhâgne training , Victor-Duruy ( Paris) - 1years

Formation au CFA Médéric Ze Kitchen Gallerie chez William Ledeuil

Intership - Bistrot l'Ourcine

Intership - La Marine, with Alexandre Couillon

Intership - L'astrance, with Pascal Barbot

Career

Work at Sémilla restaurant (again)

Work at Sémilla restaurant ( Paris), with Eric Trochon

Work at Mermoz restaurant

Go to new york in 2015 - Farm to table, with Dan Barber

Work at Elsa Monte-Carlo restaurant

Work with Pascal Barbot ( again )

Work at Le Perchoir Ménilmontant restaurant

Work 2 month in greece, private chef

She opens her awn restaurant - Datil ( Paris)

Her restaurant

-Identity card-

13 rue des Graviliers75003 - Paris

01 80 05 74 98

-Le datil-

Commitment :

Informations:

-Open on september 2023 -1 michelin star on march 2023 -The cooks are only women

- Zero wast approach - Essentially vegetable cuisine - Favours small producers and raw products

datil.restaurant

4,4/5

-By Manon fleury -

Menu

"The dishes offered at the restaurant vary regularly and no menu is available I present you a menu having already been served "

For the lunch:

-Infusion, biscuit, custard, fritter-

Tasting menu in 5 steps - 85 euros

-Turnip and scallop-

Dish and Wine menu 4 steps - 55 euros

-Leek, cuttlefish, bacon-

For the dinner:

-Pear, caramel-

Tasting menu in 7 steps - 140 euros

-Wafer, infusion, plum-

Dish and Wine menu in 6 steps - 75 euros

Conclusion

I really like her work, because she puts a lot of colors in her dishes while remaining simple and elegant.

The values she carries and transmits are as beautiful as her ideas

She is for me one of the best French chef

"I maintain this raw side in its most artistic sense. It is a deliberate choice with a balance between apparent simplicity and complexity of a know-how and a requirement that marked my career" - Manon fleury-