THE NEW VEGETARIAN FRESH PASTA RESTAURANT THAT'S SETTING THE CAPITAL ON FIRE
Just steps from the Quai de Valmy, Fellows offers pasta lovers a 100% vegetarian menu that's as appealing as it is delicious. And without compromising on enjoyment!
A LOW IMPACT RESTAURANT
Prioritizing direct, local, regenerative agriculture, organic, and sustainable practices: this is the founding principle of Fellows. Following the success of its older sibling, Maslow, a vegetarian restaurant in Paris's first arrondissement, Fellows adopts the same approach that has captivated food enthusiasts.
and ecology, or both. Out with processed products, "fake meats," and out-of-season ingredients! Here, the mafaldine,
Pici, pappardelle and other varieties of pasta are transformed over the seasons to reveal the full richness of natural flavors.
But beyond the quest for taste, Fellows worked on the design and management of the restaurant to reduce its impact on the environment.
Reducing waste in the kitchen, making your own compost, turning off the air conditioning in favor of fans, training your teams in ecological practices, sourcing ingredients from the best producers: these are all small everyday actions aimed at promoting food that is as sustainable as it is desirable.
TO THE GREATEST HAPPINESS OF VEGETARIANS, AND OTHERS!
Far from being just another Italian trattoria, Fellows cultivates the art of French-style pasta. All the pasta is made by hand daily.
They are made on-site, using French agro-ecological flour sourced directly from the producer. The result? A dozen fresh pasta recipes that are as creative as they are comforting. At the helm of this short but highly 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 flavor combinations. Among Fellows' must-tries are the pici beurrefromage, thick spaghetti coated in a cream made with Béarn tomme cheese and topped with an emulsion of smoked mountain tomme cheese, mustard pickles, and a dusting of burnt onion powder. Or the pici cacio e zaatar, which masterfully combines the mild, distinctive flavor of Basque tommette cheese with the spicy acidity of zaatar, sesame, and pepper. An explosion of flavors to transport you without leaving your chair!
A MOST ENCHANTING AND DISRUPTIVE UNIVERSE
To ensure a complete experience, Fellows entrusted its design to architect and interior designer Juliette Rubel. With a raw, urban feel, the space offers a setting conducive to conviviality and informal conversations. Like a Parisian wine bar, you can savor chef Mehdi Favri's creations at the bar or around a large table with friends. The relaxed yet trendy atmosphere stems from a particularly successful mix of materials! The retro feel of the stainless steel bar ceiling contrasts with the warmth of the brown marble countertop. In this American diner-style setting, the curved furniture and checkerboard tiles soften the bold use of steel. Just one more reason, if any were needed, to discover what lies behind the flashy green facade where Fellows is emblazoned in XXL letters…
FELLOWS – 84, RUE DU FAUBOURG-SAINT-DENIS, PARIS 10TH ARRONDISSEMENT
FELLOWS-RESTAURANTS.COM
JULIETTERUBEL.COM
