Datil

Chef Manon Fleury's cuisine at Datil represents a sophisticated evolution in plant-based gastronomy. Rather than simply removing meat from traditional dishes, Fleury has developed an entirely new culinary language that celebrates vegetables as primary ingredients worthy of the same techniques and attention typically reserved for premium proteins.

The menu changes with the seasons, driven by what local producers bring to the kitchen. Fleury maintains close relationships with farmers and suppliers who share her commitment to sustainable agriculture and exceptional quality. This connection to terroir means you'll taste vegetables at their peak, prepared in ways that highlight their inherent characteristics while adding layers of complexity through skillful technique.

Grains play a significant role in many compositions, providing textural contrast and earthy depth. Fleury demonstrates particular mastery in balancing sweet and acidic elements, especially in dishes featuring seasonal fruits. This attention to flavor balance extends throughout the menu, where each course builds on the previous one while maintaining its own distinct identity.

While the cuisine is primarily plant-based, animal proteins do appear occasionally, always sourced with the same care as the vegetables and treated with respect for the ingredient and the animal. When meat or fish appears on a plate, it's there for a specific culinary reason, not simply out of convention. This thoughtful approach allows Fleury to explore the full spectrum of flavors while maintaining her commitment to a more sustainable, vegetable-forward way of eating.

Signature preparations include the spa de solanacées, which showcases the nightshade family of vegetables, and the millefeuille de courge et pomme de terre, a layered composition that transforms humble squash and potatoes into something extraordinary. Desserts continue the seasonal theme, with creations like the soupe de cerise et rose demonstrating Fleury's ability to balance delicate flavors and create memorable final impressions.

The tasting menu format allows Fleury to tell a complete culinary story across multiple courses. The 5-course menu (€65 at lunch, €90 at dinner) provides a comprehensive introduction to her approach, while the 7-course option (€120 at lunch, €150 at dinner) offers a more immersive journey through her seasonal repertoire. Wine pairings (€45-€65 at lunch, €65-€80 at dinner) feature an eclectic selection that complements the vegetable-forward cuisine, with the sommelier choosing bottles that enhance rather than overpower the subtle flavors of the dishes.

Fleury's zero-waste philosophy influences every aspect of the kitchen's operation. Vegetable trimmings become stocks or garnishes, and nothing goes to waste. This commitment to sustainability isn't just ethical—it also drives creativity, pushing the team to find delicious uses for every part of each ingredient.