By Maria Sumalla for Le Bonbon \/ July, 20th 2024<\/p>
If you’re looking for a new address where you can enjoy a good pasta dish without the fuss and at mini prices, you’ve come to the right place. Head to Fellows, the new pasta fresca counter on rue Saint-Denis!<\/strong><\/p> There’s no doubt that I’m the biggest pasta fan here at the editorial office. So when chef Mehdi Favri announced the opening of a second address after Maslow, entirely dedicated to 100% vegan, artisanal fresh pasta, I was clearly on the verge of fainting. So I set off to test it out for you, got the belt burst, and let me tell you: it was great. Here’s a little gourmet tour.<\/p> For those of you who don’t know him, Mehdi Favri is a true lover of vegetarian and vegan cuisine. Last year, we were able to sample his creations at his trendy vegan resto Maslow, located opposite the Seine, just a stone’s throw from Ch\u00e2telet. This time, the chef has landed in the 10th arrondissement, on rue du Faubourg-Saint-Denis, where he has opened a brand-new neo-70’s counter that dedicates its menu to a dish that usually gets everyone on the same page: pasta. Plates range from \u20ac9 to \u20ac13 (quite reasonable, frankly), and we’d advise you to go with a group to make a nice table of dishes to share. Now all you have to do is pull out your best fork!<\/p> Here, it’s simple: all good pasta is fresh and homemade to the highest standards, and served with original recipes – all of which are vegetarian, of course. The menu includes mafaldine with tomato sauce, homemade harissa and ancho chilli; fettuccine with vegetable bottarga (made from chicken egg yolk) and lemon; pici with Basque tomato, zaatar, sesame and pepper; pappardelle with mushroom bolognese simmered in red wine\u2026 And our real favorite, Mehdi’s nod to his mom: butter and cheese pici with mustard pickles. A big, soft hug for our taste buds, with a good taste of reviens-y and perfectly mastered cooking of the pici. Now you know what you have to order!<\/p>Vegan pasta for everyone<\/h2>
Mamma mia, it’s so good!<\/h2>