Manon Fleury, la force de la délicatesse

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1:28I love her food, her account Insta, her vision of the world, or in all of a sudden, her face, her vision of women, her job. She does a lot of work. In addition, she gave me a gift today. So I love you more. I'm very happy to make more known with Manon Fleury. Bonjour. Bonjour. How are you going? Bien, very well. We talked about it before that it's been like that. In saying, I told you, you're a good one. And you told me, are you going to give me a gift? Well, are people who make a gift? And for watching a few episodes, I saw that you often offer masks. And it's often a gift that we make between twins.

2:08In general, it's a bad sign that you have a fatigued. You find that it's not a bad thing. But I'm going to take a lot of money. I have a lot of money.

2:21But it's not that it's not that. It's more that I thought it was funny that we didn't offer a little gift like that. Because it's that. Franchement, you've heard Manon for the season 2. It's funny. I don't think I've ever had a gift. So I'll open it. Thank you. I'm so glad you're invited to. Because I think it's nice in the way to take care of others. When you discover something, you want to share something. to everyone. To, of all, you do that. In fact, it's your job. Maybe it's your job. But like me, I'm pretty nul in... Peeling acid de fruit. You know, I'm obsessed with the peelings. It's true.

3:03And I like the idea... You know, if it's a little bit, I like it when it's a little bit. It's a little bit. It's a little bit. It's a little bit. It's a little bit. It's a little bit. Thank you. A brand new brand. A brand new Pays Basque. Yeah. And it's super fun. It's really fun. It's really fun. It has a texture a little bit of miel. That's why I think there's a bit of a culinaire. But at the same time, it's super frail. You use it, you? I use it, I love it. And you can put it before you put a mask. D 'accord. So you can do peeling. Ah, yeah. I put it on. But it's not at all. It's not at all.

3:37I think it's very sweet. And at the same time, it's really good. Just to apply it, it's good. Manifest, it's not at all. It's not at all. It's not at all. Non mais en plus, porc diaté, c 'est une obsession. Enfin, les porcs, de toute façon, je trouve que les porcs, si tu commences à rentrer dans la question du porc... Toi, tu regardes ta peau beaucoup ? Oui. Attends, parce que j 'ai vraiment envie de parler de tout plein de choses. Ça va être... Mais on rentre déjà dans le dur avec... Ah, tu regardes ta peau ? Et en même temps, tout à l 'heure, tu m 'as dit, il y a deux secondes, j 'y connais rien.

4:04Alors attends, j 'ai besoin d 'expliquer aussi aux gens. Vous connaissez Manon. Si vous ne la connaissez pas, vous allez la connaître. Et je vous conseille vivement d 'aller dans son restaurant, d 'Atil. Tu as toujours un restaurant. J 'ai toujours un restaurant. C 'est déjà suffisamment merveilleux. C 'est déjà une charge de travail. Est-ce qu 'il était déjà étoilé quand je suis venue ? Je ne sais même plus. Oui, on a eu une étoile au bout de six mois d 'ouverture. Ça fait deux ans et demi, donc c 'est encore assez récent, mais c 'était vraiment tôt par rapport à l 'ouverture du restaurant. Déjà, l 'ouverture d 'un restaurant, c 'est un truc.

4:35Et puis, avoir une étoile six mois après, c 'est fou. So yes, I think you're probably coming back in a year. Yeah, I think. And is it possible to say that you're part of the most young women and women? I believe that I'm not part of the most young women. But at the moment where you've been a little, I imagine. I'm going to say that I'm in the young generation of women and women. Yeah. Oh, it's crazy. But I have to have to understand. And at the end, I have also wanted to talk about your podcast. It's kind of an extremely good mine. on parlait de bronzage tout à l 'heure, il faut savoir pour les gens qui nous écoutent ou qui nous regardent que nous sommes actuellement là, on tourne dans cette phase on est dans la phase de grosse chaleur je pense qu 'on y sera encore au moment de l 'écoute vu qu 'on sera début juillet ou fin juin, donc on y sera encore et que du coup je ne sais pas du tout là si je brille ou si je suis pas sûr moi je dois briller à fond, je brille tout le temps je ne crois pas, ah bon ?

5:28et je voulais t 'apporter aussi, tu sais, les petites feuilles qu 'on met les petits buvards un peu anti... pareil, on met ça suite aux vidéos que tu as regardées anti-brillance. Parce que moi, je trouve qu 'à chaque fois que je me vois, à part quand je suis vraiment bien maquillée, je trouve que je brille tout le temps, en fait. Et je pense que dans la vie, quand je vois des gens qui brillent, c 'est plutôt bon signe. J 'ai l 'impression qu 'ils sont plutôt en bonne santé, à part quand ils sont tout transpirants et tout. Est-ce que c 'est du sébum ? Est-ce que c 'est du glow ? Ou est-ce que c 'est les gens qui mettent aussi du highlighter ou des petits...

6:04Bah ouais. Mais du coup, je me demande si I don't know, I have the impression that when you cross it in the life, these people have a look rather in good health. But on the other hand, when you see you at the camera in the camera, it's an enfer. It's an enfer. Or in a glass in the street, in the street, in the cold. I'm really... I'm going to go on a bike. I've taken a risk. Ah, yeah. You have this kind of physique of a woman who has never looked at it. I'm sure you have never looked at it. But in a way, you work in a kitchen. It's a trick. In this moment, it's particularly complicated. Ah, yeah.

6:34Oui, les conditions de travail dans une cuisine, en général, c 'est un truc hyper difficile déjà. Mais là, sous 30 degrés, à peu près 35, je pense que dans la cuisine, il doit faire 45 degrés en plein service. Et pourtant, on a des conditions de travail avec, par exemple, on n 'a que de l 'induction, donc il n 'y a pas de gaz. Mais rien qu 'avec les frigos qui ont des moteurs, ça crée de la chaleur et donc il fait hyper chaud. and so that's a thing it's a place where it's hot in general I support a lot of heat but it's it's always used to be and it's super it's very hard, I'm out of service we have two hours and a half of service I'm losing 5 liters of water during the service it's a bit of sport yes, it's a bit of sport because I've always learned on a research on you that you're champion championne de sabre ?

7:31Oui, j 'ai fait du... C 'est fou, ça. J 'ai fait du sport. C 'est pas... C 'est assez logique. Effectivement, c 'est assez logique dans ce que je fais aujourd 'hui, je crois. Ah ouais ? Parce qu 'il y a un truc de physicalité que j 'ai retrouvé dans la cuisine. OK. À lequel j 'étais habituée parce que mes parents étaient des acharnés de sport. OK. Et donc, j 'ai baigné là-dedans quand j 'étais petite. Toute la famille faisait du tennis et tout. And for me to mark, I made a scream. I made a scream in CE2. And it was good? I was a bit close to this thing. And it's bad for me. It's bad for me. And every time I stopped my career sportive in CE2 and SM1, always for the odors.

8:17Because I had done judo. I was on the feet. It's the same. It's the same. But you were good? I wasn't at all, at all, at all. sportive. Et vraiment, je pense qu 'en plus, on avait un truc dans la famille où tu sais, je ne sais pas pourquoi les parents font ça, mais peut -être qu 'ils le font moins maintenant, mais tu sais, des besoins de compartimenter, de mettre chaque enfant dans une case. Donc, tu avais vraiment genre ma grande sœur, une de mes grands-sœurs, genre la sportive et les autres, les intellos. Et d 'ailleurs, il y a toujours un peu ce truc de genre soit tu es sportive, soit tu es un peu intello.

8:47Alors que bon, tu peux complètement... Mais alors attends, du coup, tu es petite, You do the screen? Yeah. For years? For years, yes. And then... I'm going to stay at 18 years. But when you're champion, it's at stage? In fact, I start at 10 years. And then, it works well. And I'm in a small club and all that. And then, at a moment, when I'm 14-15 years, my clubs, they can't be assured. Because in fact, I start to do national competitions, etc. And so, I'm going to go in sports-study. but what we call Paul Espoir. It's what he prepares after to enter at the INSEP and to be a sportive of senior level.

9:28And in fact, from 15 to 18 years, I was in sports studies at the university. But it means that it's to get up early on the weekend to do a competition? It's that. To get up early on? To get up early on? I started to get up early on, I think, at 20 years. And so you're a teenager... Hyper... Hyper... Hyper... Saine. Yeah. And when you look at it... I'm interested in the young people. Oh, I'm interested in the young people. I'm not interested in the young people. But I can't put it in the case. Yeah. Yes, of course. Super simple. Because the scream, it was also served as a kid. You know, there was a thing that was super useful for drag.

10:06Ah, cool. Yeah, it was not bad. But there were also the scream? Yeah. They were a little muscled. Ah, yeah. Yeah, it was not bad. On doesn't imagine the body of the screamers. Yeah, it was not bad. Yeah. Yeah. Yeah, it's true that we imagine. I can't imagine them. It's funny because, according to the arms, because there are three arms at the screen, the fleurit, the sabre and the epi, there are very different physiques. The epi, it's a big man. The fleuritists are rather a little and fine. And the sabreurs, I was doing the sabre. It was rather a little bit and a little bit, but often with a tonic.

10:43Why did you do the sabre? I have to understand how it is. Because the club where I started was only going to do sabre. So I started immediately at sabre and I continued like that. And when you're doing sabre and you're an adult and you're in club, you're a right to eat Kinder Pinguis? You're totally right, there was nothing. We were not at all flicking on what we ate. But I had a mother who was very interested in dietetics, nutrition, who ate bio, 30 years ago. And so it was at home, it was... We ate a little bit of potatoes, but there was a lot of... Maison. Maison, but also really nutrition.

11:27It's-in-law, at an adolescent, I already ate vegetables, things super sains. And all my wife told me, but they were going to get me. Because of course, we were adults who were doing sports. But so, as we were doing a lot of sports, we had also a little bit of a drink of anything. But I already had a conscience of all that. So I was doing hyper gaffe, almost more gaffe than today. And I had even a little bit of anorexia where I had a little control, you know, on my body. This thing where I was doing hyper attention to what I eat and all that. Which is, of course, a link with the fact that I make of the cuisine today.

12:05Yeah, it's true. You know, the fantasmas of the food, of imagining what I'm going to prepare to eat because I'm already a little at home. but also to nourish other than what. And this trouble or this anorexia which you call today, do you call it now like that or do you have already conscience? I was not so conscious. I was told that I was pushed away because I had lost a lot of weight. So I'm able to call it today with 15 seconds of recul. But... I don't know what I'm going to say. But I'm going to say, without accusing of who you are, So you're, because you know very well, but your proche, for example, you see something more you see, you're looking at it and the obsessions, because we know, I'm going to say, some women, some men, obviously, but at what point the food for us, it's a subject, and it's crazy.

13:00Lorraine Malca, it's very good, I love it. I love it. You know, we're in sixième ensemble. Ah, it's great. We've got to get a par le coco at the sortie of the college. And yes, it's very good. Son livre est génial. Mangeuse. Mangeuse, si vous voulez lire, si on peut vous faire un petit conseil culturel. Tout à fait. Sur la relation des femmes à la faite de se nourrir. Et toi, ça commence à quel âge ? C 'est lié au sport ? C 'est assez tôt, parce que je pense que j 'avais quand même ma mère qui était très obsédée par tout ça. Moi, j 'ai pour le coup une... J 'ai été formée très tôt. Je crois à 12 ans.

13:40so in fact I had already a adult very early and so I think I had a conscience of that very early I think I also had a weight so I think I had a very early very early and also the fact that I was doing sports and so that I had to have a good health model, musclé and in the same time when I see images of myself both young and young and adolescent there was no problem I mean I mean all went well in fact but it was just it's also in the head. Yes, and then you have a perception of your own. To you, you were an adolescent? Well, I had an adolescence... Well, as I was doing sport, I think that I had a bit of a thing of glow sportive.

14:23It's to say, you know, at the school, there was the band of skimers and all that. So, it was a little bit popular. The gang is popular. Ah, cool. So, it was cool. But in the same time, I had I had this thing of 10 hours of sport per week. So I didn't have any of the fun of the amusement. But I had the impression that all of that was quite balanced between the interest for the boys, the fact that I was interested in the culture. There was a little bit cool. But I didn't know that I didn't do it. I didn't do it. It was not a little bit. Not a little bit. Not a little bit. But not a little bit. Yeah.

15:08Pas trop de rébellion ? Pas trop de crise d 'adolescence ? Pas trop. Et genre, quel style vestimentaire ? Alors, très classique. D 'accord. Donc, tu vois un peu ce qu 'on appelle, je ne sais pas, PCBG. Oui. Parce que j 'étais au lycée à Orléans. Tu vois, Orléans, c 'est un peu un style. Les gens d 'Orléans vont commenter. Les gens d 'Orléans. L 'arrêt sur le côté, les trenchs, les trucs comme ça. Oui. And in fact, in general, I've always had a look very classic because I think I've never had an opinion on the mode. Today, a little more. Today you look super pointu in mode. Hyper pointu? I think, yeah.

15:53I'm interested because I do a lot of comparisons, especially with the cuisine and on the creation of the mode. So it's interesting. I think it's super inspiring on a lot of things. There's a lot of parallels to make with the world of the mode and the world of gastronomy. So, I found an interest. But before that, I had always been afraid of the food. I don't know why. But you know, I never had to try to try something a little original. I'm a little a follow-up. So you haven't had a big food? Well, I think I've been doing it. But I don't have the impression that it's... You know, I've always tried to stay in a little bit...

16:37Sobre. Sobre, for not to make mistakes. And makeup? Well, makeup... I had a big phase, in fact, all my 20th grade, where I was in cuisine, because in fact, I had 10 years in cuisine. But yes, because after, it's important, because it's important to understand how you do do sport and do the work. And that, in fact, I had a couple of friends who were to be for that I was attention à moi. Parce qu 'en fait, comme j 'étais tout le temps au-dessus des casseroles, que je passais des heures, des journées entières en cuisine et tout, en fait, à un moment donné, tu as les mains qui sont hyper abîmées, tu as les ongles qui sont noires, tu as la tête au-dessus de la casserole, donc tu as ton maquillage qui coule, si tu mets du maquillage, en fait, je ne me maquillais plus.

17:26J 'avais les mains qui étaient hyper abîmées. Il y a un truc de relation au corps où dans la cuisine, quand même, you make it bad. It's kind of quite a bit for the body. I think today it's a bit different and with my team I've tried to make super attention to that to the relationship to the soins to the relationship to when you take a big casserole which is lourd to take a second to not to be able to to not to be able to to be able to casser the dos. Plein of things like that which are in the relationship to comfort and to the soins of the body that I didn't have too. I think that I was because I had this sport sportive which made that when there was a little thing where I felt that I had a pain in the back, I was going to go to the osteo.

18:07There was a thing that I was going to do global. And that's what I push my team to do today. It's almost to consider myself as sportive and to have this machine that you have to do. Because in fact, our body is still debout 10 hours a day. And there's something where you have a pain in the legs. All this stuff that we don't talk very little. I think that during a dozen years I had this thing where I had a lot of couples who were much more pro makeup than me and all that and who were pushing, who were even wearing who were wearing for the next to the kitchen to make me gaffe and who were always told I had a dozen of mascara but I had always had a mascara to wash my clothes You don't have to have 3 tons of shit everywhere.

18:56Today, a little more. Because in the age of age, I'm interested in the interest and I see more the interest. You see the interest of the thing. You have the impression that you... It's really interesting to you for taking care of your skin. But before, not too much. I was really the girl of one single cream of the day. I'm saying the old mascara, the crayon, like this. The basic, vite fait sans... Je ne comprenais vraiment pas toutes mes copines qui avaient 10 blushs différents. Et c 'est toujours le cas un peu aujourd 'hui. Mais je fais quand même beaucoup plus attention et je prends vraiment du plaisir à aller me faire masser, aller chez le coiffeur.

19:37Ces trucs-là où avant, j 'étais un peu en mode pas le temps. On s 'en fout et en même temps,

19:47j 'essayais. J 'avais une espèce de bonne volonté my friends, but in fact it doesn't matter. And then, I'll just go back to the troupe for the people who listen to us and who can... We say to the... How do you get to the... How do you get to the... Well, I had the chance of... to have a sport at the time who was following me and who was a little bit of a hole in saying that it was really important because that became inquietant. And so, who was kind of pushed to... who followed my curves, etc. and who told me that... who told me to eat normal and all. So I think that... In fact, as I was a little surveyed, I think that...

20:31Like you said, I'm not... Yeah, you're not sombring. Yeah, I'm not sombring. I had this tendency, this glissness, but I'm not sombring. And what's this thing that made me feel like. And then after, in fact, it was always a little continued when I was doing sport. And once I stopped after the gym, I was going to be a normal life in arrêtant the gym. And in fact, like often, the sportives of high-level, I took up the weight and everything. And that, it all went? It was a bit... Yeah, it all went. It was a bit of a commitment with the beginning of the cooking. And in fact, as I think I was going to cook, there was a thing of...

21:01I don't know to explain it, but there was a thing of relationship to the alimentation which is a bit like a sort of consolation. It's quite strange, but since I have the impression that I don't have any problems. Like everyone, sometimes I say, it's got to be careful. in this moment. But in fact, I have the impression that all of that, it's quite apaisé. You don't have a rapport to the vortical. If you want to do it, you'll have fun. And for example, you have a vegan food essentially or completely at 100 % ? I'm not sure. 80 % Yeah, it's true. And that's because it's your alimentation. I imagine that it's like when you create everything that is artistically, you fabricate what you say, you're a spectator.

21:43You're your first public. So I imagine that it's your consumption habituelle also in life. Oui, ça ressemble vraiment à la manière dont je mange et je trouve que c 'est hyper important quand tu cuisines de faire des trucs que tu as envie de manger. Et je ne me verrais pas faire des trucs. Par exemple, je n 'aime pas le fromage. Oui. Je n 'aime pas le chèvre. Je ne me verrais pas faire un truc avec du chèvre. Tu n 'aimes pas le chèvre ? Non. Aucun chèvre ? Non. Et en ce moment, par contre, on sert une assiette de fromage à base de chèvre. Ah bon ? J 'ai passé le cap. Mais faire une recette à base de chèvre that I could not eat.

22:17Yeah, I understand. I think it would be too difficult. But there are things like that. And especially in the relationship with the meat, I think I made all this learnings of French gastronomy French super classic where at school, you arrive at 7h30 and you feed a poulet. And I liked it well to do it because I was a little... I was going to say that it was part of the thing. But in fact, it's not at all in my... I've never seen my mom faire à la maison. Oui, c 'est pas un truc. Mes parents et tout. Ils faisaient un peu de viande, mais pas beaucoup, en fait. Et donc, je pense qu 'il y a un truc dans mon...

22:54Ce n 'est pas mon imaginaire, en fait. Ce n 'est pas ce qui me plaît. Et donc, je pense qu 'il y a vraiment ce rapport à la matière plutôt végétale qui m 'intéresse beaucoup plus que la matière animale. Et donc, en fait, aujourd 'hui, je suis un peu en mode... En fait, pourquoi s 'embêter si ce n 'est pas un truc qui te plaît ? Et donc, il faut cuisiner des trucs qui te font envie. Et donc, par exemple, le poisson, I love always the fish, the produce of the sea, the fruits of the sea, the coquillages. I have the same taste as you, but it's why I like to enjoy this restaurant. I have really the same taste as you.

23:22Ah, too bad. I think... After, you have a restaurant that is so... I would say... How could I say that? Delicate. I would say I have exactly the same taste as you, with a little more trash, of grass. I really think... I have the food, vegetables, fish, fruit, and frites. You know what I mean? I love the frites. You love the frites. I love the frites. Tu sais que je vais être a priori marraine du championnat du monde Ah génial, je suis un peu jaloute Ouais je comprends, si tu veux venir à Arras en septembre, goûter toutes les frites Bah ouais Mais moi sur les frites, heureusement je fais pas partie du jury parce que je suis compliquée, j 'aime que les frites j 'aime que les frites fines que les pommes à l 'huile Ah bon ?

24:02J 'aime pas la grosse frite Ah ça par contre je comprends pas Moi j 'aime vraiment tous les types de frites Je dirais pas que j 'aime pas mais si je commande un cornet de frites particulièrement si on me dit cornet de frites and that I have a potatoes, I'm going to be really furious. Okay, I understand. It's a potato or it's a patate, or it's a kind of, what I call it, it's a bunch of... But it's not... The bunch of potatoes? I don't know what it is. I don't know what it is. I don't know what it is. But I love it. I have really this taste. And I love that the fries are also, for example, at a single meal.

24:38You see, you go... There it's a show in this moment. you want to go to a glass of water in the terrace and eat fries, fries, ketchup and a drink of fresh. That's magic. That's my favorite. How do you do it? You're going to do the sport at 18 years. And you know you want to be chef? I want to do first to do the cooking because there's this thing I don't know. There's this thing to give to others. You know, to do it. Because the screen, it was a sport individual. Even if there are things that are in team and all. But so, I had a desire to have a job where I was in the share. So it was one of the first things that I liked in cuisine.

25:20And then after, there was this thing of action. And there was also a lot of adrenaline in a kitchen that I found in the beginning. And it was very interesting. I was also coming because I was already doing things around the kitchen. I was doing blogs at the time. It was the time of the blog. so I said the blog and all that. I didn't even know the blog. And I think you're much younger than me. I'm not much younger than you. You're a 35. You're a very young man. I'm a 43. You're a 10th anniversary. You're a taureau? I'm a bélier. You're a passed from the other side. Just after you're a décan. I think I'm a good guy.

25:58I don't know a lot of béliers. I'm a taureau. Okay. I've met a lot of taureaus in this moment. It's true? Yeah. And you think what? I love a lot of taureaus. Yeah, they're quite enty. Yeah, I think. Yeah, I think. Yeah, but it's fine. But it's fine. Yeah, but it's fine. We have to do it. It's fine. We're doing what we want. We're there for paping. Yeah, yeah. I also think that... But the bellies... I'm trying to remember it. It's going to come when? No, after it becomes a gem. I have also a lot of gem. Yeah, I also love it. I love it. But they're zinzins. They're zinzins. They're all different personalities.

26:27Really? You go to school... School of cuisine. Where is it? It's what? I'm going to start... I'm a BEP in a year, where I'm doing the cuisine and the hall, and I'm starting immediately in an apprentice. So in fact, I'm two weeks in an apprentice restaurant, the restaurant William Ledueil, at Paris, and two weeks at school. And there, in fact, I'm not, because I've been a looping one. I've been a hippo-cag. Ah, how about you have been a looping this step? J 'ai been a hippo-cag. Hippo-cag et cag? You know, I wanted to be an intello after after having been a sportive. It's been two years? No, I've only done one.

27:05Ah, yeah. Yeah, it was too hard. But I had my year. I was going to pass in Cagnes. Bravo. I decided to make my cuisine. I love the medals. But it's what you're going to do to make a Cagnes? I wanted to do Science Po, in fact. I wanted to be a journalist. Ah, yeah? Yeah. In fact, I was realized that... I didn't get to stay 10 hours a day at a job, because I was too ennuyant. And... And then you're really the job... where the AI, for the moment, can't combat it. It's that magic. It's great. Yeah. We're using some stuff. But no. You're not replaced, a priori. By a robot, at a moment. But when? I don't know.

27:47I don't think so. I don't think so. When I was all over Japan, the first day, I arrived with my wife and my friend and we were in a cafe where there was a robot who served us. It was horrible. Yes, it was completely teubé. In fact, it was just to plant it. but at a moment he scan your face and he gives you your age and he said that I had 33 years so really I loved the robot so if he told me you're the sosie I don't know who and why he did that? why he scan your age? because I asked because he had several functions and he can you can sing a song genre you can sing you can sing you can sing you can sing you can sing you can sing or devine you can sing you can sing you can sing you can sing you can sing I can sing you can sing I can sing which is always a good idea a priori when you You're out of a jet lag, not possible.

28:30You're out of a city. At least, you know. Yeah, yeah. But after, he also believed that my dad had 7 years. And my dad had really a barb. It was impossible. So I think the thing is bug. You've got the info, when I was in. Yeah. And then, so, Hippocaine, you decided to do science-po and journalistic, but finally... Finalement, I was in a sense of... I was in a province. And I was in Paris, in a parisien, in the 7th arrondissement. and it was a big shock you know on the people with whom I was the baggage culture I was thinking in fact it was going to read all these books during these years you know a little bit of wow and the relationship also to the Parisian etc even if I loved Paris I always loved Paris in arriving at Paris I was too happy I was never told I never told you I was going to return to the campaign I always loved Paris but I had a little this shock of you are in a very high school in a very prestigious school and you are in prepa and it's super hard.

29:32You are in a good school to... Null. Null. And you are in a studio at the time, you live in a studio. I live in a studio. I live in my parents. Yeah. And my parents divorce the same year. And so it's also there that I'm saying, in fact, I have to go to the kitchen. I also have to go to my revolution. And I think that It also participes to do what to eat at the time? Now? No, at the time. At the time, when I was not too tired, because you're too tired to make a meal in general. I know a lot of cuisiniers who cook when they eat at the time, but I never understood this concept. But what I started to do, it was a risotto.

30:17Yes, but all the rice, yes. Well, you see, it's a rest. And I remember that I was doing dates and I was doing risotto. Hier, I ate a rice at the end of the sèche. So that's not for the dates. My brother is a huge fan. But really, it's a nightmare. And it was good? Yeah, it was good. It was a bit of a taste. It was super taste. In fact, we had a meal of risotto for two and we were five. So we had a little portion. We had a lot of other things, tapas and all. And it was Spanish or Italian? Yes, it was Spanish. Ah, oui ! Non, c 'était chez Casa. Ah, Pregonda. Donc, c 'était plus un riz façon paella ?

30:58Oui. Ok. Oui, complètement. C 'est très bon, ça, les riz comme ça. C 'est très bon, mais moi, l 'encre de sèche, ça m 'énerve, en fait. D 'accord. Vraiment, je n 'ai pas envie d 'avoir les dents noires. C 'est -à-dire que, tu sais, tu t 'es un peu apprêtée, truc et tout. Et je ne sais pas, en plus, mes amis arrivaient à dire, parce que je n 'arrêtais pas de m 'essuyer. À la fin, ça m 'a tendu, je l 'ai donné. It was really good, but I gave it to a wife. You were feeling well at a time. It was a little bit of a mouth. I was thinking, you know, you're going to have to wash your mouth at the end.

31:20And I said, yes, but in the meantime, I'm talking, I'm smiling, I'm smiling. In fact, it's a mess. I was imagining all the noise. I was really blue marine. And in addition, it was a lot of time. Yes, it's very... Imagine that when we're washing, we're washing it all the morning. There's a lot in the kitchen. Moi, the washing, it's a passion. It's a lot. We're doing a plate of washing in this moment. Oh, it's not true. But a little bit of a fruit or not? It's just snacking to the plant. There's this kind of very firm. I know what you want to say in the restaurants japonais. It's a great thing. I think I prefer the sushi sakes to sex.

32:01I don't know how to say this phrase. I prefer the sushi sakes to sex. It's a very hard to say. You can say it. I prefer the sushi sakes to sex. I prefer the sushi sushis de sèche au sexe. Mais ce n 'est pas mon cas. Non, c 'est de moi. Pardon. Il va y avoir ça maintenant, gros titre sur tes... Manon Fleury, je préfère les sushis sèches au sexe, mais ce n 'est pas de toi. Non, c 'est de moi. Non, quand ils sont délicieux. Par contre, un sushi de sèche sera très charnel. Je comprends. Bien sûr, c 'est hyper. Je comprends que tu dis ça. C 'est très soyeux. Mais quand c 'est dégueulasse, je préfère tout dans la vie.

32:36C 'est affreux. Mais tu n 'as jamais mangé des dégueulasses ? I had a eaten one who was really annoyed. I can't say where because it's an place where I found extraordinary. And I don't know why the chef didn't have... You know... Yes, no quadrilled, no entaillé. It was really... It was too elastic? Yeah, I was in my mouth and I broke it for a long time. It's horrible. Just before I put it in my mouth, I really wanted to have a joy and I put it. And you know, I really made it for a moment. And in addition, I just said to my friends, that this is extraordinary. I was really happy when they put it on their own.

33:12They said, yeah, it's marrant. They love the caoutchouc, in fact. It's so tender. It's so crazy. It's so crazy. I'm going to do something. And I have something else. I'm passionate about the fraisier. It's very funny that you say that. Why? Because it's the dessert of the menu of this moment. I'm going to do it now. It's true or not? But yes. It's super funny. I have a fine couche of pate d 'amande on the top. Oh, yes. Oh là là ! Parce que, attends, parce que je... Non mais attends, c 'est dingue. Ah mais c 'est trop drôle que tu dises ça. Parce que c 'est une de mes obsessions aussi. Ah moi, c 'est mon obsession.

33:42Et on n 'avait jamais fait de dessert comme ça. Et on a une... Donc je travaille avec une chef pâtissière qui s 'appelle Isaline. Et je lui ai dit, j 'ai envie qu 'on fasse une interprétation du fraisier. Oh là là. Ben je vais venir là. Il y a de la place un peu ? Ben ouais. Attends, mais c 'est jusqu 'à quand le fraisier ? Vous le maintenez jusqu 'à l 'été là quand même ? Ouais. Juin, juin, fin juin. So maybe if they listen to him, he's fine. It depends on the fruit. It depends on the fruit. And there's still the rice? Not in the moment, but we're going to make a new version of the tea. With the artichauts.

34:13Oh, I love the artichauts. The artichauts and the cerises. Yeah, yeah, the cerises. With this kind of, you know, a little bit of salt. Because, well, not salt, because I don't want to say that we don't do salt, but we use a lot of fruits in our cuisine. Acidité, sucré, acidité. acidité. Acidité est chère. Ah ouais. Charnelle. Rah, tu me donnes envie. Quand j 'étais petite, j 'avais qu 'une seule hâte, c 'était de bosser. Je rêvais d 'être boulangère, fromagère, libraire. J 'imaginais, femme indépendante, avoir ma propre boutique et être la patronne de mon petit commerce. Ce sentiment d 'indépendance, je l 'ai finalement gagné sur scène grâce à mes spectacles.

34:49Mais si je devais réaliser cet autre rêve d 'enfant, bon, je ne sais pas ce que je vendrais. Peut -être ma marque de skincare, tiens, ou de maquillage. Mais j 'utiliserais sans doute

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36:09Mais toi, tu dois te taper plein de mecs, non ? Pas du tout, c 'est hors sujet, excuse-moi. Se couper, ça s 'est terminé. Je ne sais même pas comment mon cerveau est arrivé à ça. Je crois que j 'ai imaginé que j 'étais en date avec toi et je me suis dit mais en fait, c 'est genre, la meuf est parfaite, elle a pile bon goût, elle a artichaut, sel, truc, tout. Et en plus, tu me parles I have all the time of charnel. I'm like, it's dingue. Yeah, but it's important. I think that in French cuisine, we don't speak enough. It's not with the head of veau that it's in the charnel. You see. There's a lot of stuff there.

36:43Yeah. The abats. Yeah, and especially some abats. Yeah. And some abats who have a nice texture, when you know. It's like. It's like you can eat things in tempura. Yeah, but like the cerebellum, for example, it's very... It's a very... It's a good idea. But I understand. But it's a good idea. Because my mother, she loves it. It's a good idea. It's a good idea. I'm sorry. In addition, it's really... It's a good idea. I also, I'm going to cut it off. But sometimes, I think that people who love the cerveau, it's a provoke. I'm sure. You see what I'm saying? I'm sure. Because for the coup, you eat two bouchées of cerveau.

37:18Yeah, it's a good idea. It's hyper important. But I'm sure. And then, I'm very afraid. I don't want to be a cerveau. But I remember that I had a trauma of a foal. At the time. Ah, yeah. I was really a hyper peur. The name is hyper peur. And then we were going to London. And in addition, it started in England. And I had eaten a pie. I thought it was a pie to the pome. And then I looked at the ingredients. There was a beef in it. And I was thinking, well, the meuf had to eat a beef and a pome in England. And no, I didn't have it. I don't know what I'm saying. And no, I didn't have it. Manon. What do you want to talk about this immense parenthesis?

37:59So you're at school. I'm at school. I'm discovering this place of the restaurant, which is quite a lot of passionately, because I've been able to get into a restaurant with chefs who make a chef's cuisine. There's a lot of creativity. where I also discover products, etc. So it's kind of great. Franchement, I love it. It becomes a passion. When I started the cuisine, I told myself, if it's true, you're going to be a culinary culinary. And in fact, at the same time, I'm going to play a game. Because in addition, I was in a restaurant which was gastronomical, etc. And in fact, at the same time, I wanted to discover other things and continue to do my career.

38:56And even if it's difficult, I'm well-sorting. I have the impression that I can get every time to me position in the kitchen and that it's okay. And I discover a lot of things. So I love it, in fact. And if I say it's not, I imagine it's for it. You're on TNASO, I think. I'm a very misogyny and hard for women. Yes. but that I was quite a lot deconstructed after when I was even a chef I was told

39:28there were things that they didn't go but I was assimilated because in my apprenticeship I was told it's like that it's going to fall you know to get into the pool to get to and get to and then I was in a milieu when I was in the sport there were a lot of boys I was raised with two I was the last I had two brothers so there was a thing where I knew I was going to do But when I was a chef, I was thinking that there was a problem. And on me also talked a lot about the fact that I was a woman. And in fact, I started to ask myself about how to do, about this kind of violence system that there was in the sector.

40:09And when you do that, you deconstructed things. Yeah, you can see all the lists. I think you're in the clothes. I think it's super interesting. It's a thing that we don't talk very little in the kitchen. But in fact, at the time, when you... I don't want to say I, I... It's insane. It's on you, right? You can't say I. When I started... I was also in the service when I started. And you had a clothes where you were forced to put to be able to wear 12 cm, to be short jupes. And to be able to wear the young people, when they start the restoration, they are obligated to have a uniform like that. And I think that's always the case in some places.

40:57It's kind of a little bit evolved. But there's still an endowment where the women are obligated to wear the talons and the jupes, you know, and in cuisine, as there was a majority of men, and that's always the case, it's not the case for the girls. So you had an espèce of vest centred, hyper moche, qui n 'était pas du tout saillante, tout ça. Et donc, quand j 'ai ouvert Datil, ça a été une question dont je me suis posée en me disant comment on fait, comment on pense ces tenues et comment on fait en sorte que les personnes qui travaillent dans le restaurant, parce qu 'il y a quand même 70 % de femmes dans le restaurant.

41:31Chez toi, il y a, ouais. Ouais, il y a beaucoup de femmes. Que tout le monde se sent à l 'aise, en fait. Et donc, en fait, on a travaillé avec des designers. Je ne sais pas si j 'ai le droit de dire la marque, du coup. It's called Holder, which is a brand Italo-Danoise, which is really a technique. They're super. And we have made the tenues, so we have to put the tenues for the room, so that the people in the room are at a safe. And in cuisine, we have also made... They have almost the same tenues, which are a little different. Because in cuisine, we have tested the thing for pouvoir lever the arms.

42:03Just like that, hyper practical. And in the meantime, for creating a unit. And in the meantime, for that everyone is comfortable. And for me, it's super important. I don't have a talk about my relationship with vêtements, but for me, the comfort is super important. I would like to see when I'm in a jeans and I'm not at all. And when you work, it's super nice. And on does a job really technical. And I think that even if the clothes that we have today at the time work very well, and there's this kind of unisex, so everyone has the same vestes and everything, and they respire and they're also in the same time super well.

42:38So I think that went pretty well to everyone according to the morpho type. There are still few things that are made in our job. There are things beautiful, things beautiful, where you're comfortable. But that's the responsibility of who? Because you do create, you do... If you don't contact a designer for who's drawing, who's drawing something, that doesn't exist in fact. That exists, this brand exists. And the models exist. And it's a model that we chose. I was just saying that today they have made a tenue that I can put when I'm going to do events outside and all, which is also a tenue in which I feel at a good time.

43:16But it's a tenue that exists, so it's a brand that is still offering restaurants. But there are not many in fact. There are practically that there are, I would not like to mention that. There are others who have really done this work of comfort but in the same time of aesthetic. Because in fact, I think that in a restaurant, it's very important. And when you have clothes that are super well cut, or then you have not to go on the side. You see often that you see women who are in service and you see that they have not looked at their in their clothes. That's still the case in many places. And I think there is a real work to do there-dessus.

43:47And that it is a real subject. You were projected in years where I thought about my first job to gain money. I was like a test of accueil. But yes, it's a bit of a bit. And you were very bad at the feet. Of course. You'd make sure you're doing these. It was horrible. It's a délirant. I think there's still plenty of cases like that. And in fact, there's a thing to do. And in fact, you're in a little jupette, a little bit of stuff. When the guys are fine, they're just a little. Exactly. Yeah. And so, it's something you'd think about it all right? Yeah. That I've also observed at the time of my journey.

44:21And in fact, when I opened the restaurant, there's plenty of things like that that we've tried to think about for making sure there's a comfort global and a thing that puts people who work for the well-being. And in your life, it's the same thing. You do feel good. Yeah, it's very important. Because I have an impression... Why I have this impression? Because it's an instinct. But you have a rapport to the mode. You don't really care. I have an impression that you're all going to see. Yes, yes, when I'm doing it. des collaborations avec des marques. Je fais souvent des dîners pour des marques de luxe, etc.

45:01Je suis rentrée aussi dans ce milieu et ça m 'intéresse maintenant. Quand je vois des toits, il n 'y a pas très longtemps, je suis allée passer quelques jours à Venise pendant mes vacances. J 'ai vu plein d 'expos, notamment la fondation Driz van Noten qui était magnifique. C 'était hyper inspirant pour la cuisine. Là, on vient de faire un plat chez Datil. Il y a des inspirations de tissus with the drapets which are falling and that in fact today I find it great to look at in the mode and other universe like I also look at in the cinema you see some things that I inspire on a I don't know I don't know I don't know I crock in a pêche mure with a juice which is a lot of things like that which are very inspiring for my career in a version a bit natural you see of relation to the material in fact so it's that I'm interested in the mode And then there's also an elegant thing.

45:56Yeah, it's true. And I think also of... You know, the global understanding of different sectors, of the universe that I've had time... I've had time to integrate. Because I think that's a bit of a thought quite bourgeois, in a way. Yeah, yeah. That I didn't have a problem, you know. But I'm like, when you arrive in your restaurant, there's a place in the aesthetic, in general, that it's the food, but even the choice of... Yeah, the choice of the vessel, everything is super pensé. I love it. It's part of the global thing that I love to do. We put in front a lot of artists who make the ceramics.

46:40Even in the architecture of the restaurant, we worked with artists who built tables. And in fact, I loved it. At the beginning, it was a lot of pain. Because it was something you don't necessarily need. But especially, at the beginning of the podcast, For example, a younger adult, you're not sure of your taste. And it's always a little case, sometimes. But you're not at all in a classic. Ah, you're not at all? I think it's a sobriety. It's a super sober, but it's not classic. It's not like a chiant. It's a kind of a pat and all. There's a thing hyper, I don't know, very sweet, voluptuous. It's not classic.

47:15I think it's without a taste of taste, because it's very sober and elegant. But I don't think it's classic. I do these choices for really not to make a mistake. Yeah. But you know, I would be a person who is capable of painting a wall in a glass of water and to say, okay, it's going to be great. Yeah, but after the obsession, it's going to get a mess. I had a house in an apartment at a moment where I was going to do it, but there was really a wall. Ah oui. And I was thinking, but what an idea. It's really a mess. But the wall is hard. Yeah. The wall, frankly, it's really a funny idea to paint a wall like that.

47:49You're a redone? No, but it's good. When I think about that, I'm thinking, in fact, I'm a little... I'm not going to repeat it. I'm never going to repeat it. I think I would have to be very well. Yes. Because you're a locator, but you have the right to repeat the wall. Yeah, it's going to be a demand. I think I'd have to have the flemme to make the demand. I'd prefer to take the blue blue for five years than just to take my phone, make the demand, go to the Roi Merlin, make the stuff, make the scotch by the way. No, I... So, the blue blue, it's going to... It's going to be a couple of couches.

48:19Bah ouais. Moi, ça aurait fini rose pâle. Ça m 'aurait pas ennuyée que ça finisse rose pâle. Et alors, attends, tu me disais... Tu te maquilles toujours pas parce que donc le soir au resto... Maintenant, tu te maquilles pour que ça tienne et tout. Et il y a un vrai... Et j 'aime bien ça. Ouais. Et j 'aime bien prendre ce temps le matin. Je passe beaucoup plus de temps dans la salle de bain qu 'avant. Ouais. Parce que c 'est vraiment parce que... Moi, j 'adore. Alors qu 'avant, j 'étais pas du tout comme ça. Mais vraiment, maintenant, c 'est important. But it's funny because I remember I was thinking of an era where I wasn't like that but because it's because of the age I remember that more young there are a lot of times where I say and I think I'm in the evening and I already anticipate the fact that I'm going to be to wear a mask, that it's going to be a a day, that it's going to be a day, that I'm going to be crevée and all.

49:02And now where today I don't know, I think it's because it's different. In fact, I managed to find the pleasure to wear a mask with oil, to do things and all. It's other thing than when you were there to put your mask on, you'd be like a lady But you know, I haven't been able to get it done. I've been converted to the oil. It's been, I think, five years that I have my wife who tells me they use an oil maquillant. You know? Yeah, but you know, you have to do it. You have to do it. Contrairement to the red, you know, you have to finish by going. And then, on the makeup, I also think that more you're exposed, more you become a bit obsessed.

49:41And now, I have this thing I often make a makeup with whom I'm hearing well for some shoots, while there are no shootings or some shoots. I have often shootings for press. There's a lot of press, etc. And I think that it's just a thing that's reassuring, to have someone who comes to mind when you're doing it. It's a way to control a little. And in fact, it's going well. And now I almost ask someone to come to me make me wear. It's true, it's a good feeling. And you let it do or you have things very precise? I have things very precise. Yeah. What are your things? It's what you're saying? It's always natural.

50:25Yeah. And on the eyes, I hate, for example, the hair to a paper. Ah, yeah. Okay. So, you take a professional when you have a shooting. Voilà. And without shooting. Without shooting. And now, I'm a coached by a friend. who is super good, who is watching my, for example, I'm incapable of watching a tattoo of makeup on Instagram and I have a wife who loves it and who loves makeup also so from in time she gives me service she doesn't do that but she's a very intelligent who has helped me to go to see the bank for Dattil and who has accompanied on the project and all but at the same time she has a passion makeup so there are times she has makeup like that in saying, I'm going to make you look at me I didn't want to meet her, I also have a passion makeup she's called Eloise Ah ouais ?

51:09Et elle m 'a fait une trousse, je lui dis fais-moi une trousse de maquillage parce que je suis incapable aussi d 'aller acheter, de savoir quoi acheter. Ah ouais, c 'est dingue, ça ne t 'intéresse pas du tout. Ça ne m 'intéresse pas du tout. Et donc, elle m 'a fait une trousse de maquillage idéale. C 'est dingue que ça ne t 'intéresse pas du tout et que tu m 'aies offert ça. En fait, du coup, maintenant, j 'ai pris goût quand même à aller dans un magasin qu 'on appelle au maquillage. Ah bah oui, bien sûr. Et donc, j 'avoue que j 'ai un petit... J 'adore aller chez le maquillage. But you don't do anything with Guachas?

51:35No, I do the mask. And I do the soins visage of the time in time. But I like the way where people take care of you. Yeah, I also like that. It's so nice. I wondered if it wasn't a little bit of a nebrotique. When you start to touch the cheek, I'm like ahh and I'm like ahh. You know this place? It's in the street of Datil? Fauve? I don't know. You have to test it? No, I haven't tried it yet. Ah, yeah? Ah, yeah. It's a massage of the liver. It's a massage of the liver for revitalizing the liver. Yeah, I just want to revitalize my jaw. But you have to sleep well. But it's so good. It's delicious, the massage of the liver.

52:20It's magnificent. Massage of the liver, sèches, fraisiers. Franchement, it's a very, very, very happy. I don't know why you're doing this podcast. He's all in all the senses. I'm so happy. But he's very happy. Give us your favorite fraisier. You have a favorite fraisier? No, not too. I'm a preneuse of the address. But it's very difficult. Yes, it's true. Because you have the image of the fraisier of the grocery store. Yes, with the fruit of the red. With the bad fraises. Yes, yes. No, I'm sure. I'm also a preneuse of the fraisier. Yes, my friend, he's a little on the fraisier. He's a tellement in the dessert to the ancient, chiant.

52:57No, no, no. It's too good. The cream and all. You don't have any intolerance? A little bit. But it's not a problem. It's not a problem. I think it's necessary to stop the gluten, but I don't want to. Yeah, well, I also. Like everyone. In fact, you can reduce it, no? Yeah, I think. It's not just eating the bread all the time. And then even certain meat, it's not... It's not a... Yeah, yeah. I gave you the mark, but it's a good thing. It's a good thing. It's a good thing. It's a good thing. It's a good thing. Yeah. But, But, I'm the most complicated episode of all the episodes that I've registered.

53:33So, I'm going to leave. I'm going to go to the restaurant. And in fact, I would like to go back before it comes out. If there's a place, we'll see. And if I go, I'll put a photo of what we're talking about, especially from the Frazier. Super. I'm going to go to the store. Thank you, Ma. Thank you, Laura. Thank you. Anti-age, makeup, lifting, sweat, shaming, botox, intox, ela morfler, contouring, mask, peau flask, relaxement, cheveux blancs, acne, zone T, brillance. En aparance.

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