The Verdict
Manon Fleury cooked under Pascal Barbot and Alexandre Couillon before opening Datil in 2023 at 13 rue des Gravilliers, near Arts et Métiers. The 2025 Michelin Guide gave it a star, and the 2026 guide added a Green Star for sustainability. Her cooking is vegetable-forward and seasonal, a corn ode-to-grain course, a chawanmushi-style flan, with tasting menus from €90 at lunch.
Fleury is one of the more closely watched chefs in Paris, and Datil reads as a personal project: a small, light room, produce-driven menus, and a kitchen that treats vegetables as the centre of the plate rather than a side. Lunch is €90, dinner €140, both tasting-only.
The Kitchen
Chef-owner Manon Fleury, trained with William Ledeuil, Pascal Barbot at L'Astrance, and Alexandre Couillon, opened Datil in September 2023. The kitchen earned one Michelin star in the 2025 guide and a Michelin Green Star in 2026. Signatures include the corn ode-to-grain course and a delicate chawanmushi-style flan under a crackling tuile. The format is tasting-only and vegetable-forward.
The Room
Datil sits at 13 rue des Gravilliers in the 3rd arrondissement, near the Arts et Métiers métro and the northern Marais. The room is small, pale and calm, built around the food rather than spectacle. Service runs dinner Monday to Friday and lunch Wednesday to Friday, so weekend visits are not an option.
Best for a First Date or Proposal
For a first date or a quiet proposal, Datil offers a set, hours-long tasting in a small, low-key room where the cooking carries the evening. Book the lunch at €90 for a lighter introduction or dinner at €140 for the full sequence. The vegetable-led menu suits guests who want something current rather than classic.
Not For
Not for a big group, a weekend dinner or a meat-first diner. The room is small, it closes Saturday and Sunday, and the menu is firmly vegetable-forward and tasting-only.
Reservations
Datil books online through its website and by phone (+33 1 80 05 74 98), and tables for a one-star room of this profile go quickly, so reserve well ahead. Lunch tasting is €90, dinner €140, both before wine. It serves dinner Monday to Friday and lunch Wednesday to Friday. Smart-casual dress fits the room.
Frequently Asked Questions
Is Datil worth it?
Datil is worth it for diners who want a current, vegetable-forward tasting from one of Paris's most talked-about chefs. Manon Fleury holds a Michelin star (2025) and a Green Star (2026), and the menus, €90 at lunch and €140 at dinner, are produce-driven and precise. If you want a classic meat-led bistro, it is not the right table.
How much is Datil?
Datil serves tasting menus only: €90 at lunch and €140 at dinner, before wine, tax and service. There is no a la carte. Wine pairings add to the total. The lunch menu is the more affordable way to try Manon Fleury's cooking, while dinner is the longer, fuller sequence.
Does Datil have a Michelin star?
Yes, Datil earned one Michelin star in the 2025 Michelin Guide France and added a Michelin Green Star, which recognises sustainability, in 2026. Chef Manon Fleury opened the restaurant in 2023. For more starred and notable Paris tables, see our Paris dining guide.
What is the food like at Datil?
Datil's cooking is vegetable-forward and seasonal, built around produce rather than meat or fish, though it is not strictly vegetarian. Signature courses include a corn ode-to-grain and a chawanmushi-style flan under a crisp tuile. Expect a quiet, light room and a tasting that changes with the season.
Also in Paris
Explore the full Paris dining guide, or compare it with Alliance, Akrame and Abri. See our best French restaurants guide and the best restaurants for a proposal.