THE NEW FRESH VEGETARIAN PASTA RESTAURANT THAT'S TURNING THE CAPITAL INTO A FIRE
A stone's throw from the Quai de Valmy, Fellows offers pasta lovers a 100% vegetarian menu that's as sexy as it is tasty. And without compromising on pleasure!
A LOW-IMPACT RESTAURANT
Focussing on direct, local, regenerative agriculture, organic and sustainable food: that's what Fellows was founded on. Following on from the success of its big brother Maslow, a vegetarian restaurant in the capital's first arrondissement, Fellows takes up the codes that have seduced lovers of gastronomy
and ecology, or both. Gone are the days of processed products, "fake meats" and out-of-season ingredients! Here, mafaldine,
pici, pappardelle and other varieties of pasta are metamorphosed with the seasons to reveal the full richness of natural flavors.
But beyond the quest for taste, Fellows has worked on the design and management of the restaurant to reduce its impact on the environment.
Reducing waste in the kitchen, making its own compost, turning off the air-conditioning in favor of fans, training its teams in ecological practices, sourcing ingredients from the best producers: these are just some of the small, everyday gestures designed to defend a diet that is as sustainable as it is desirable.
TO THE DELIGHT OF VEGETARIANS AND NON-VEGETARIANS ALIKE!
Far from being just another Italian trattoria, Fellows cultivates the art of French pasta. Made daily by hand, all
pasta is made on site, using French agro-ecological flour sourced directly from the producer. The result? A dozen fresh pasta recipes as creative as they are comforting. At the helm of this short, hyper-inventive menu is chef Mehdi Favri, already at the helm of Maslow, renowned for his signature dishes whose originality is matched only by their bold marriage of flavors. Among Fellows' must-tries are pici beurrefromage, large spaghetti wrapped in a Béarn tomme cream and topped with a smoked alpine tomme cheese emulsion, mustard pickles and burnt onion powder. Or the pici cacio e zaatar, a tour de force that combines the sweet, typical taste of Basque tommette with the spicy acidity of zaatar, sesame and pepper. An explosion of flavours that will take you on a journey without leaving your chair!
A SPELLBINDINGLY DISRUPTIVE UNIVERSE
And to make the experience complete, Fellows entrusted its decoration to architect and interior designer Juliette Rubel. In a raw, urban spirit, the setting is conducive to conviviality and informal discussion. Like a Parisian wine bar, you can enjoy chef Mehdi Favri's creations at the counter or around a large table of friends. An ambiance as relaxed as it is trendy, thanks to a particularly successful mix of materials! The retro feel of the stainless-steel canopy bar is matched by the warmth of the brown marble countertop. In this decor with an American diner feel, the curved furniture and checkerboard floor tiles soften the steel's omnipresence. Yet another reason to discover what's behind the flashy green façade on which Fellows is displayed in XXL lettering...
FELLOWS - 84, RUE DU FAUBOURG-SAINT-DENIS, PARIS 10E
FELLOWS-RESTAURANTS.COM
JULIETTERUBEL.COM
