Often reminded of her past as a top-level fencer, Michelin-starred chef and radio commentator Manon Fleury finds similarities in these activities: firstly, the logic of competition; secondly, the need for endurance; and last but not least, the collective dimension of a restaurant. At the helm of Datil, which she co-founded with Laurène Barjhoux, she defends responsible cooking, and would like to see “more gentleness, more parity, with benevolent management” in her restaurant.
A fervent advocate of gender equality, in 2021 she co-founded the Bondir.e association, to combat and prevent violence in the hotel and restaurant industry. Under her impetus, Datil has become a place where female talent is brought to the fore, a powerful gesture in an industry still largely dominated by men. “By showcasing talented, experienced women in our kitchens, we wanted to demonstrate that it is possible to have a career in this profession.”
At the same time, she is actively engaged in the fight against food waste, while promoting responsible farming practices, thus contributing to a lasting change in gastronomy. It’s all about “Making food with the awareness of protecting living things in all their forms, always.”
