Sirha Omnivore Paris & Paris Coffee Show 2024

MF

Manon Fleury

Datil

Cheffe

Description

After blossoming, Manon bears fruit! After passing through the nursery of top chefs (Dan Barber, Pascal Barbot), the young shoot began to harden its bark at Le Mermoz and then in the pop-up at Le Perchoir. Now, it's taking firm root at home, at Datil, a word that also means "date" in Spanish: no wonder, then, that the decor is golden and the welcome as suave as a deglet nour. A cerebral and committed restaurant, a manifesto establishment that thinks about cooking as much as it practices it: the team is resolutely feminine, the dishes are essentially vegetal and interviews with her beloved producers are even broadcast in the sanitary facilities! Manon is a trailblazer for contemporary eco-gastronomy, as vivacious and gentle as tender grass. In short, Manon Fleury is a plant-based chef through and through.

This speaker will talk about

Find here the list of all the sessions presented by this speaker in order not to miss any of it.
All sessions
Omnivore Food Forum
Sep 8, 2024
10:45 AM11:30 AM

Women and Gastronomy: Challenging the Stereotypes

Manon FleuryDatilCheffeAlvina Ledru-JohanssonMagazine Culs de PouleFondatricrEstérelle PayanyJournaliste / Chercheuse
Description
Can we still talk about 'women’s cuisine'? Is it acceptable in 2024 to create a restaurant where women are the majority both in the dining room and in the kitchen? Has the restaurant industry finally made its feminist transition? We’ll unpack the clichés with three experts who explore the connections between women and gastronomy.
Scène Chef.fe.s
Sep 8, 2024
12:40 PM1:15 PM

Manon Fleury & Laurène Barjhoux

Manon FleuryDatilCheffe
Description
After blossoming, Manon bears fruit! After passing through the nursery of top chefs (Dan Barber, Pascal Barbot), the young shoot began to harden its bark at Le Mermoz and then in the pop-up at Le Perchoir. Now, it's taking firm root at home, at Datil, a word that also means "date" in Spanish: no wonder, then, that the decor is golden and the welcome as suave as a deglet nour. A cerebral and committed restaurant, a manifesto establishment that thinks about cooking as much as it practices it: the team is resolutely feminine, the dishes are essentially vegetal and interviews with her beloved producers are even broadcast in the sanitary facilities! Manon is a trailblazer for contemporary eco-gastronomy, as vivacious and gentle as tender grass. In short, Manon Fleury is a plant-based chef to the very end of her name.
All sessions
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