In the heart of Saint‑Germain, Fellows opens a gourmet parenthesis where market cooking leads the way. The team embraces a readable approach: sharp starters to wake the palate, a line‑up of signature fresh pastas that play with texture and seasoning, then precise desserts that comfort without heaviness. All of it in a lively yet controlled setting, true to the neighborhood’s spirit.

A short menu built for immediate pleasure

Starters set the tone with worked‑through vegetables and bright acidity: shaved ewe’s tomme with heat and almond, sweet‑and‑sour mushroom skewer, focaccia with scented butter and hen’s roe bottarga, zucchini aguachile with citrus and spice. Plates that spark appetite and are easy to share.

Pastas, the beating heart of Fellows

• Green pesto: pappardelle, zucchini pesto, almond, Béarn tomme, parsley.
• Butter & cheese: pici, smoked‑cheese emulsion, butter, mustard pickles.
• Artichoke: pappardelle, Kalamata olive cream, roasted artichoke, chives .
• Cacio e zaatar: pici, Basque tommette, zaatar, sesame, pepper.
• Mafé: pappardelle, tomato‑peanut sauce, green‑chili pickles, coriander.
• Brillat truffle: pici, brillat‑savarin cream, truffle, mushroom powder, chives.
• Spicy tomato: cavatelli, sun‑dried tomato nduja, harissa, breadcrumbs.

A clean sweet finish

Chocolate mousse with olive oil and fleur de sel, Basque cheesecake with sweet clover, coconut–strawberry–green shiso panna cotta, and brioche French toast with buckwheat toffee: classics, precisely revisited, restrained in sugar, and neatly finished.

Why book in Saint‑Germain

• Seasonal, inspired, compact cooking
• Pastas built around texture and seasoning
• A central, lively room, perfect for a quick lunch or a dinner that lingers
• Clear pricing, plus a “pasta kids” option for families