Manon Fleury, Michelin-starred chef: 'I constantly thought about cooking because I was anorexic'
Manon Fleury, a Michelin-starred chef, shares her journey from struggling with anorexia to finding her passion in gastronomy. At 35, she runs Datil, a restaurant in Paris that has received both a Michelin star and a Michelin Green Star for its sustainable practices. Her background as a junior fencing champion and her decision to leave literature studies for culinary school shaped her unique approach to cooking.
- ▪Manon Fleury is a Michelin-starred chef who emphasizes plant-based and environmentally conscious cuisine.
- ▪Her restaurant, Datil, received a Michelin Green Star for its innovative approach to gastronomy.
- ▪Fleury's journey into cooking was influenced by her battle with anorexia and her decision to pursue culinary studies instead of literature.
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Pauline Gouablin Gastronomy Gastronomy Gastronomy Lifestyle Lifestyle Lifestyle Manon Fleury, Michelin-starred chef: 'I constantly thought about cooking because I was anorexic' Interview by Ivanne Trippenbach Published on April 28, 2026, at 12:30 pm (Paris), updated on April 29, 2026, at 10:19 am 8 min read Lire en français Subscribers only Make us preferred on Google (() => { const scope = document.currentScript && document.currentScript.parentElement; const element = scope && scope.querySelector('[data-element="google-discover-button-link"][data-google-discover-ready="false"]'); const referrerType = document.documentElement.dataset.googleDiscoverReferrerType || ''; if (!(element instanceof HTMLAnchorElement) || !referrerType) { return; } element.href = referrerType === 'discover' ?…
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