By \u00c9lodie Quincieux for KissMyChef \/ July, 5th 2024<\/p>
Opened just over a year ago on the banks of the Pont Neuf, Maslow has conquered Paris with its creative, seasonal and comforting vegetarian cuisine. Building on this success, Maslow Group is now launching Fellows in the 10th arrondissement, continuing its commitment to responsible eating and well-being in the workplace. Here, you can enjoy homemade pasta, but that’s not all!<\/strong><\/p> At Fellows, chef and co-founder Mehdi Favri offers unique and personal pasta recipes. Here, pasta is not Italian, but deliciously creative. The menu, 100% pasta, is made up of dishes that can be enjoyed at the counter or shared with friends on a large table d’h\u00f4tes.<\/p> \u201cAt Fellows, the pastas are gourmet and comforting; the commis is happy because he works quietly and without being yelled at; we hardly peel any vegetables because none have been grown with pesticides.\u201d<\/p> A raw, chic place<\/strong><\/p> With Fellows, Julia, Marine and Mehdi unveil a new facet of their vision of highly contemporary vegetarian dining. By setting up shop in this cosmopolitan suburb, bubbling with street food, they have chosen to offer a place that is part of a creative urban lifestyle, at the crossroads of many cultures. The restaurant was imagined by designer Juliette Rubel, creating the atmosphere of an urban wine bar.<\/p> The d\u00e9cor mixes raw materials and chic, with a large guest table and an ultra-pop green fa\u00e7ade. The large stainless steel table d’h\u00f4tes, with 16 place settings, announces that this is a place for good food and good company. You arrive at Fellows without a reservation and, with a bit of luck, you’ll get the best seat, at the counter. It’s around this large 13-seat brown marble bar that you can admire the chefs in action.<\/p> A low-impact philosophy and a commitment to eco-responsibility<\/strong><\/p> Maslow Group stands out for its responsible sourcing, anti-waste approach and eco-design. Recipes are designed to minimize waste. Restaurants use composting and are optimized to save energy. For example, each meal at Maslow saves 4 kg of CO2 compared with traditional catering.<\/p> Local, regenerative ingredients<\/strong><\/p> Dishes are prepared with ingredients sourced directly from local producers, promoting regenerative agriculture. Pasta is made on site, by hand, with French and agro-ecological flour.<\/p>What is Fellows?<\/h2>