Datil

The producers provide the colors, materials, and textures, the raw tastes. Alongside them, Datil’s team is an extension of their work. With the work of two Ile-de-France market gardeners anchored, the expression of Datil's cuisine is essentially plant-based. Animal protein is present, with particular care taken in its processing. In a reflection on the impoverishment of resources and breeding conditions, we wish to consciously deliver on the plate the sensitive nature of the animal – its texture, its shell, its skin, its carapace, raw. Our cuisine is in line with what nature offers in a given season and the climatic conditions imposed on it. The connection is almost automatic. The dishes and ideas always start during discussions with the producers. The stories they tell us and the visits to the farms constitute a large part of our cuisine. Then comes the intention which often involves the desire to discover and appreciate lesser-known products, to shed light on them in a new light, to make them delicious, to capture their inner joy. Without forgetting the sense of surprise. Increase the pleasure of letting yourself be guided by the scent of the seasons, focusing on what nature has to offer. Conduct a fascinating investigation to identify the products of the best producers but also the preparation and conservation techniques.