Written by Manon for Sortir \u00e0 Paris \/ July, 8th 2024<\/p>
The Maslow team unveils its new address, Fellows, where fresh vegetarian pasta is creative, sexy\u2026 and, frankly, affordable!<\/strong><\/p> Not content with proving that vegetarian cuisine can be as cool and sexy as it is creative and comforting, just one year later the Maslow team unveiled a new address, Fellows, in Strasbourg Saint-Denis. Their main commitment remains responsible sourcing and an anti-waste approach.<\/p> At Fellows, the cuisine is just as vegetarian as at Maslow, but this time with a flagship product: fresh pasta. To achieve this, Maslow founders Julia Chican Vernin and Marine Ricklin continue to rely on chef Mehdi Favri, also co-founder of Maslow Group, to devise a short, inventive 100% pasta menu, without pretending to be an Italian restaurant.<\/p> In this raw, urban space imagined by designer Juliette Rubel, plates of pasta can be enjoyed on the go at the counter, on the large table of friends in the basement, or on the large terrace, weather permitting. On the menu, more or less 10 fresh pasta recipes, handmade on the spot from French agro-ecological flour, sourced directly from the producer. The menu is, of course, subject to change according to the season and the chef’s whims, to reflect the seasonal nature of the produce.<\/p> Among the must-try dishes are the butter and cheese pici (11\u20ac), which have already stolen the hearts of gourmets: large spaghetti browned in a B\u00e9arn tomme cream and topped with a smoked alpine tomme cheese siphon, mustard pickles and burnt onion powder; pasta with rag\u00f9 (13\u20ac), with a mushroom bolognese replacing the meat, simmered in red wine; or pici cacio e zaatar (10\u20ac), with Basque tommette, a good dose of zaatar, sesame and pepper – our favorites.<\/p> The plates shine thanks to their low price for generosity on the plate. And children are not to be outdone, with a plate of tomato pasta just for them for just \u20ac7. In addition to fresh pasta, Fellows offers an assortment of starters to share or not, such as focaccia with perfumed butter topped with bottarga\u2026 with egg (vegetarian restaurant obliges; 7\u20ac) and sheep’s tomme finally sliced, topped with harissa (9\u20ac) – we’re stealing the recipe for this summer!<\/p> For beverages, the house signs a house lemonade (4\u20ac), a house iced tea (4\u20ac), as well as a combo of the two (the Arnold Palmer; 4.5\u20ac), as well as a short but effective selection of wines and cocktails (12\u20ac). Ice creams (3.90\u20ac) are also made on the premises. Currently, lemon, strawberry, hazelnut praline\u2026<\/p> A friendly, generous and affordable address in these times\u2026 It couldn’t be more convincing!<\/p>