The story
On rue des Gravilliers in the 3rd arrondissement, Datil is a restaurant with a clear conviction: cooking should respond to the concrete problems of our time. Its modern cuisine is not a stylistic choice but a philosophical one, built on dialogue with the producers who supply its kitchen.
The team describes their approach as “intellectualising cooking so that it has the political meaning we want it to have.” That means addressing climate change, food waste, and the independence of the food system — one plate at a time.
Datil’s menu is essentially plant-based, anchored by the work of two farmers in the Paris region. Vegetables arrive as colours, materials, textures, and raw tastes — and the kitchen continues the farmers’ work. Animal protein appears sparingly, and when it does, the restaurant gives special attention to how the animal was raised and treated, preserving the delicacy of its texture, skin, or shell.
Menus change entirely with the seasons and the natural harvest. Ideas spring from conversations with producers, and visits to their farms are an integral part of the cuisine. The team makes a point of introducing lesser-known products, revealing their innermost delights while maintaining a sense of surprise.
Datil offers two tasting menus: a 5-course lunch menu at 95 euros and a 7-course dinner menu at 160 euros. Wine pairings are available at 65 euros for lunch (4 glasses) and 85 euros for dinner (6 glasses). The restaurant is open for dinner Monday to Friday, and for lunch Wednesday to Friday, closed on weekends.
This focused, ingredient-driven approach earned Datil a Michelin star for high-quality cooking — a recognition that aligns naturally with the restaurant’s ambition to bring the ecological transition onto the plate.
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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