Fellows Saint-Germain: a vegetarian stopover that comforts the Left Bank

Already a fixture in the 10th arrondissement since 2024, Fellows crosses the Seine to the heart of the Saint-Germain district. Its new address is at Marché Saint-Germain, between the lively terraces. This left-bank arrival continues the spirit of the house: ultra-gourmet vegetarian cuisine that makes meat-eaters forget the absence of animal proteins, inspired by Italy but open to more distant influences.

A friendly, trendy address

This is perhaps the best “lazy address” in the neighborhood. Don’t have the courage to cook, or don’t want to sit at a stuffy table? Head for Fellows. With friends or even on your own, slightly removed from the hustle and bustle of the bars, this is a restaurant where you can enjoy ordering a cocktail and a nice plate of pasta. It’s good, without chicihi, but so successful. Comforting as we like it, without falling into cocooning lourding.

The place is well-decorated, rather trendy even, with its green marble bar seating some twenty people, surrounding the stainless steel stoves and plates. The service is very friendly, as if the owner were your best friend. Who knows, it might not be long before you do? In fine weather, the terrace under the arcades of the Marché Saint-Germain becomes one of the address’s assets for observing the ballet of passers-by.

Fresh, vegetable and generous pasta

Before the main course, Fellows invites sharing with a series of tempting starters: olive cream and raw asparagus pizzette, sweet and sour mushroom skewer, Goma Dare spinach or focaccia with perfumed butter and egg poutargue.

Fellows’ specialty is fresh pasta, prepared on the premises from French agro-ecological flours. The menu, designed by Mehdi Favri, takes a very creative approach to vegetarian cuisine, with comforting plates that are more elaborate than the buttery pastas we make at home.

The Brillat truffe is one of our signature dishes: pici in a Brillat-Savarin cream, with truffle (which doesn’t overpower the cheese), mushroom powder and chives. Anything creamier would be impossible. There’s also Nduja pappardelle with mushroom and harissa condiment, leek-bisque ravioli, vegetarian Carbonara with mushroom lardons, and Beurre-fromage, a combination of Béarn tomme, smoked tomme and mustard pickles (our new Sunday-night favorite).

Practical info

📍2 rue Félibien, Paris 6e
⏰ Daily, from 12:00 to 14:30 and 19:00 to 22:30 Monday to Wednesday, continuous service Thursday to Sunday.