By Elodie Martin for Le Guide des Gourmands \/ June, 1st 2024<\/p>
The Maslow team is back in force with Fellows, a new restaurant dedicated to fresh vegetarian pasta in Paris. Located in Strasbourg Saint-Denis, Fellows offers inventive and tasty culinary creations prepared from responsibly sourced ingredients. With a menu developed by chef Mehdi Favri, Fellows offers a unique and committed taste experience. Don’t miss this not-to-be-missed address for all lovers of good food and gastronomic discoveries!<\/p>
Team Maslow goes back to the drawing board<\/em><\/strong><\/p> Attention all epicureans in search of new taste experiences: the Maslow team, who have managed to make vegetarian cuisine as cool and sexy as a Beyonc\u00e9 concert, are unveiling a new nugget in Strasbourg Saint-Denis. The name? Fellows. There’s no steak or salmon here, just a burst of fresh vegetarian pasta that’s creative and, above all, irresistibly sexy. Founders Julia Chican Vernin and Marine Ricklin once again call on talented chef Mehdi Favri to orchestrate this culinary symphony.<\/p> <\/p> Fresh pasta, but not Italian-style<\/em><\/strong><\/p> Make no mistake, Fellows is not just another trattoria. Here, the pasta is French, handmade, with agro-ecological flour sourced directly from producers. In this raw, urban space imagined by designer Juliette Rubel, you can savor Mehdi’s creations at the counter or around a large table of friends, in an atmosphere as casual as it is hip<\/p> A Menu That Rocks<\/em><\/strong><\/p> And let’s talk about the menu! Around ten fresh pasta recipes, each more inventive than the last, await you. Take for example the Pici beurre-fromage, a large spaghetti wrapped in a B\u00e9arn tomme cream, topped with a siphon of smoked cheese, mustard pickles and burnt onion powder. Yes, it’s as good as it sounds. Or indulge in pastas alla chitarra with a roasted bell pepper, tomato, garlic, hazelnut and almond sauce – a festival of flavors that would make even the most ardent defender of Italian cuisine blush with jealousy.<\/p> But wait, there’s more! The ravioli with miso and egg mushroom filling, topped with a homemade tomato sauce, are to die for. And the oriental-style pastas malfadine, with their tomato sauce spiced up with homemade harissa and lemon zest, will take you on a journey without moving from your chair.<\/p> A responsible philosophy<\/em><\/strong><\/p> What makes Fellows even more appealing is its commitment to responsible sourcing and an anti-waste approach. Every ingredient is carefully selected, and every dish is designed to minimize ecological impact. In short, here, we eat well and we eat consciously. And that’s the icing on the cake, or should I say, the parmesan on the pasta.<\/p> So, epicurean friends, run to Fellows for a culinary experience that blends boldness, flavor and responsibility. It’s a guaranteed taste journey, with dishes that warm the heart and soul. Vegetarian cuisine has never been so much fun, and at Fellows, every bite is a celebration. Buon appetito!<\/p>