Fellows, Maslow’s Pasta-Loving Little Sister, Arrives in Saint-Germain-des-Pr\u00e9s.<\/p>
After winning over Paris’s Right Bank, Fellows<\/strong>, the pasta-focused sister restaurant to Maslow<\/strong>, continues its Parisian journey with a new address in the heart of Saint-Germain-des-Pr\u00e9s<\/strong>. Staying true to its elegant, vegetable-forward identity, founders Julia Chican, Marine Ricklin, and Mehdi Favri<\/strong> have created a restaurant that feels vibrant, welcoming, and unmistakably contemporary.<\/p> From the moment you step inside, the space makes an impression. Flooded with natural light, the expansive glass fa\u00e7ade opens onto the iconic March\u00e9 Saint-Germain<\/strong>. Indoors, generous proportions and carefully chosen materials create an atmosphere that’s both refined and relaxed: exposed concrete, brushed stainless steel, luxurious marble, and vintage velvet strike a balance between industrial minimalism and unexpected warmth.<\/p> At the heart of the restaurant sits a spectacular 20-seat counter surrounding the open kitchen. Here, pasta-making becomes performance. Every movement is deliberate, every plate assembled with precision, as guests watch a captivating culinary ballet unfold before them.<\/p> The restaurant offers a variety of spaces to suit every mood. A large communal table encourages lively gatherings, while olive-green banquettes and more intimate alcoves provide quieter corners for long lunches or relaxed dinners. And when the weather allows, the spacious terrace beneath the market’s historic arcades captures the effortless charm of Italian outdoor dining, sheltered from the city’s bustle and bathed in soft daylight.<\/p> At Fellows<\/strong>, however, beautiful surroundings are only half the story. Chef Mehdi Favri<\/strong> has created a menu where fresh pasta\u2014made in-house every day using French agroecological flour\u2014becomes the canvas for boundless creativity. Bold textures, deeply flavoured sauces, and comforting yet unexpected combinations transform every dish into a story inspired by childhood memories, travel, and the simple pleasures of sharing a meal.<\/p> The Pappardelle with Mushroom Nduja<\/strong> awakens the palate with harissa and tangy pickles, while the rich and aromatic Maf\u00e9 Pasta<\/strong> combines creamy peanut and tomato sauce with vibrant herbs for a dish full of character. For something more indulgent, the Brillat-Truffle Pici<\/strong> envelops handmade pasta in a luxurious, velvety cream sauce. And then there’s the restaurant’s signature dish: the now-iconic Butter & Cheese Pici<\/strong>\u2014beautifully decadent and the perfect embodiment of the Fellows philosophy: generous, comforting, and unapologetically delicious.<\/p> Before the pasta arrives, a selection of small plates sets the tone. Olive cream pizzetta topped with asparagus, grilled mushroom skewers, and spinach with sesame dressing are designed for sharing and celebrating bold vegetable flavours. And because no meal here should end too soon, desserts continue the indulgence with irresistible creations such as the restaurant’s creamy Basque cheesecake, pillowy brioche perdue, and an intensely rich chocolate mousse with an unexpected twist.<\/p> Behind this generosity lies a quiet but genuine commitment to sustainability. Responsibly sourced ingredients, efforts to reduce food waste, and a strong focus on team wellbeing are woven naturally into the restaurant’s philosophy\u2014not as statements, but as everyday practice. Guests come to Fellows for outstanding food, warm hospitality, and memorable moments together, while effortlessly embracing a more conscious way of dining.<\/p> With this new opening, Fellows<\/strong> achieves a rare balance: a restaurant that is approachable without ever feeling ordinary, committed without being preachy, and vibrant without sacrificing elegance. It’s a place where fresh pasta becomes more than a meal\u2014it becomes a reason to gather, to share, and to celebrate the simple joy of eating well.<\/p>