Paris is renowned for its exceptional cuisine, and one French chef has made a significant impact by introducing an unexpected dish to the menu at her Michelin-starred restaurant. Chef Manon Fleury, the proud owner of the esteemed Datil in Paris, has boldly added a congee-inspired rice porridge to her plant-forward menu.

Located near the heart of Paris’ smallest Chinatown, Chef Fleury has curated a diverse and innovative menu at Datil, which has garnered enthusiastic reviews and a Michelin star within just six months of opening in September 2023. Despite its unconventional addition, the rice porridge dish has captivated the hearts and palates of patrons, becoming an unexpected highlight.

The origins of this dish can be traced back to Fleury’s time in the United States, where she honed her skills working alongside the renowned chef Dan Barber at Blue Hill at Stone Barns. It was there that she was introduced to the concept of ‘Rotation Risotto’, which focused on the rotational aspect of crops in the fields. This experience inspired her to understand that a dish served in a restaurant could convey a significant story about agriculture.

Upon her return to France, Fleury brought this consciousness to her ingredient sourcing, fostering strong relationships with local producers. Her commitment to understanding the struggles of these producers has resulted in a menu that tells a story and champions the value of sustainable sourcing.

The rice porridge, a combination of congee and the French comfort dish bouillie de riz, has surprised many with its simplicity and richness of flavour. Prepared with rice cooked in a rice cooker and rice cream, the dish is skillfully balanced with a vegan broth and various seasonal condiments. Chef Fleury’s dedication to supporting local producers is evident in her use of white rice from the Camargue region in the south of France.

While Datil’s menu features a strong emphasis on plant-based dishes, it also includes meat and fish sourced from farmers and fishermen with sustainable practices. Additionally, Fleury champions a predominantly female kitchen staff, equipping them with the necessary skills and experience to lead in their culinary careers.

Despite criticism and speculation about her kitchen’s structure, Fleury remains unwavering in her commitment to providing opportunities for talented female chefs. She views this as a modern and natural progression in an industry where inequality continues to persist.

For Chef Fleury, cooking at Datil is more than just creating a menu; it’s about embodying joy and celebrating the art of food, for both her team and her guests. Her dedication to creating a dynamic and meaningful dining experience is evident in every dish served at Datil. As she continues her culinary journey, she remains focused on making a positive impact in the industry and creating a space where both food and people can thrive.

Paris is renowned for its exceptional cuisine, and one French chef has made a significant impact by introducing an unexpected dish to the menu at her Michelin-starred restaurant. Chef Manon Fleury, the proud owner of the esteemed Datil in Paris, has boldly added a congee-inspired rice porridge to her plant-forward menu.

Located near the heart of Paris’ smallest Chinatown, Chef Fleury has curated a diverse and innovative menu at Datil, which has garnered enthusiastic reviews and a Michelin star within just six months of opening in September 2023. Despite its unconventional addition, the rice porridge dish has captivated the hearts and palates of patrons, becoming an unexpected highlight.

The origins of this dish can be traced back to Fleury’s time in the United States, where she honed her skills working alongside the renowned chef Dan Barber at Blue Hill at Stone Barns. It was there that she was introduced to the concept of ‘Rotation Risotto’, which focused on the rotational aspect of crops in the fields. This experience inspired her to understand that a dish served in a restaurant could convey a significant story about agriculture.

Upon her return to France, Fleury brought this consciousness to her ingredient sourcing, fostering strong relationships with local producers. Her commitment to understanding the struggles of these producers has resulted in a menu that tells a story and champions the value of sustainable sourcing.

The rice porridge, a combination of congee and the French comfort dish bouillie de riz, has surprised many with its simplicity and richness of flavour. Prepared with rice cooked in a rice cooker and rice cream, the dish is skillfully balanced with a vegan broth and various seasonal condiments. Chef Fleury’s dedication to supporting local producers is evident in her use of white rice from the Camargue region in the south of France.

While Datil’s menu features a strong emphasis on plant-based dishes, it also includes meat and fish sourced from farmers and fishermen with sustainable practices. Additionally, Fleury champions a predominantly female kitchen staff, equipping them with the necessary skills and experience to lead in their culinary careers.

Despite criticism and speculation about her kitchen’s structure, Fleury remains unwavering in her commitment to providing opportunities for talented female chefs. She views this as a modern and natural progression in an industry where inequality continues to persist.

For Chef Fleury, cooking at Datil is more than just creating a menu; it’s about embodying joy and celebrating the art of food, for both her team and her guests. Her dedication to creating a dynamic and meaningful dining experience is evident in every dish served at Datil. As she continues her culinary journey, she remains focused on making a positive impact in the industry and creating a space where both food and people can thrive.

Paris is renowned for its exceptional cuisine, and one French chef has made a significant impact by introducing an unexpected dish to the menu at her Michelin-starred restaurant. Chef Manon Fleury, the proud owner of the esteemed Datil in Paris, has boldly added a congee-inspired rice porridge to her plant-forward menu.

Located near the heart of Paris’ smallest Chinatown, Chef Fleury has curated a diverse and innovative menu at Datil, which has garnered enthusiastic reviews and a Michelin star within just six months of opening in September 2023. Despite its unconventional addition, the rice porridge dish has captivated the hearts and palates of patrons, becoming an unexpected highlight.

The origins of this dish can be traced back to Fleury’s time in the United States, where she honed her skills working alongside the renowned chef Dan Barber at Blue Hill at Stone Barns. It was there that she was introduced to the concept of ‘Rotation Risotto’, which focused on the rotational aspect of crops in the fields. This experience inspired her to understand that a dish served in a restaurant could convey a significant story about agriculture.

Upon her return to France, Fleury brought this consciousness to her ingredient sourcing, fostering strong relationships with local producers. Her commitment to understanding the struggles of these producers has resulted in a menu that tells a story and champions the value of sustainable sourcing.

The rice porridge, a combination of congee and the French comfort dish bouillie de riz, has surprised many with its simplicity and richness of flavour. Prepared with rice cooked in a rice cooker and rice cream, the dish is skillfully balanced with a vegan broth and various seasonal condiments. Chef Fleury’s dedication to supporting local producers is evident in her use of white rice from the Camargue region in the south of France.

While Datil’s menu features a strong emphasis on plant-based dishes, it also includes meat and fish sourced from farmers and fishermen with sustainable practices. Additionally, Fleury champions a predominantly female kitchen staff, equipping them with the necessary skills and experience to lead in their culinary careers.

Despite criticism and speculation about her kitchen’s structure, Fleury remains unwavering in her commitment to providing opportunities for talented female chefs. She views this as a modern and natural progression in an industry where inequality continues to persist.

For Chef Fleury, cooking at Datil is more than just creating a menu; it’s about embodying joy and celebrating the art of food, for both her team and her guests. Her dedication to creating a dynamic and meaningful dining experience is evident in every dish served at Datil. As she continues her culinary journey, she remains focused on making a positive impact in the industry and creating a space where both food and people can thrive.