Description
Mehdi Favri is 33 years old and has a unique, unconventional career path. With a free-spirited and curious nature, he has accumulated a variety of experiences since completing his studies, allowing him to explore the world of food from many different angles. His background includes working in a molecular cuisine research lab, delivering high-end meals, consulting for chefs, catering at trendy events, and creating food experiences alongside culinary designers.
His cooking is adventurous, full of flavor, and unrestrained. His natural curiosity has led him to master Asian, South American, and Mediterranean influences, which he combines with solid French techniques. Unconventional in his approach, he embraces all forms of cuisine, from gastronomy to street food, drawing inspiration from them to create unique, free-spirited, and innovative dishes. He often uses humor to craft dishes that are bold and vibrant, typically centered around one or two key ingredients that he skillfully highlights.
Favri has always believed that vegetables are the most interesting part of cuisine, as their possibilities for transformation are endless. Particularly sensitive to environmental issues, he opened a large vegetarian and eco-friendly restaurant called Maslow in the 1st arrondissement with his two partners, Julia Chican and Marine Ricklin, in May 2023. In early June, he opened a second restaurant, Fellows, in the 10th arrondissement, specializing in handmade fresh pasta.
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