1.0Fellowshttps://fellows-restaurants.com/en/tesshttps://fellows-restaurants.com/en/author/tess/rich600338<blockquote class="wp-embedded-content" data-secret="t1kQgisAjK"><a href="https://fellows-restaurants.com/en/fellows-season-2/">Fellows, season 2</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://fellows-restaurants.com/en/fellows-season-2/embed/#?secret=t1kQgisAjK" width="600" height="338" title="“Fellows, season 2” — Fellows" data-secret="t1kQgisAjK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://fellows-restaurants.com/wp-includes/js/wp-embed.min.js </script> Rosalie crowned Fellows her favourite restaurant of 2024, thanks to its effortlessly cool industrial vibe, generously sauced vegetarian pasta, homemade focaccia, and the irresistible ritual of grating your own Parmesan at the table. No wonder the trio behind it—Julia Chican, Marine Ricklin, and Mehdi Favri—has decided to open a second location in Paris’s 6th arrondissement. Nestled on the […]