{"id":3868,"date":"2024-09-04T07:50:08","date_gmt":"2024-09-04T07:50:08","guid":{"rendered":"https:\/\/www.positivemayo.com\/?post_type=chefs&p=3868"},"modified":"2024-09-24T08:59:27","modified_gmt":"2024-09-24T08:59:27","slug":"manon-fleury","status":"publish","type":"chefs","link":"https:\/\/www.positivemayo.com\/en\/chefs\/manon-fleury\/","title":{"rendered":"Manon Fleury"},"content":{"rendered":"\n

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.\nAt the helm of Datil, which she co-founded with Laur\u00e8ne Barjhoux, she defends responsible cooking, and would like to see “more gentleness, more parity, with benevolent management” <\/em>in her restaurant.<\/em> <\/p>\n\n

A fervent advocate of gender equality, in 2021 she co-founded the Bondir.e<\/a> association, to combat and prevent violence in the hotel and restaurant industry.\nUnder 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.”<\/em><\/p>\n\n

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.”<\/em> <\/p>\n","protected":false},"featured_media":3740,"template":"","pays":[47],"class_list":["post-3868","chefs","type-chefs","status-publish","has-post-thumbnail","hentry","pays-france-en"],"acf":[],"yoast_head":"\nManon Fleury - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/chefs\/manon-fleury\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manon Fleury\" \/>\n<meta property=\"og:description\" content=\"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. 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