Just a few weeks after opening at 32 Rue de Picardie, Maslow Temple has finally brought new energy to an address that once seemed cursed. Over the past fifteen years, several restaurants have come and gone from this charming location—despite its prime setting at the end of Rue Dupetit-Thouars, just steps from the Carreau du Temple. Café Rouge (from Cathy Closier, founder of Season and Café de la Poste), Les Chouettes and Le Grand-Duc all occupied the space without ever truly taking off.
Maslow, however, is a different story. Unlike its predecessors, Maslow Temple is consistently packed, bringing life and vibrancy back to this tree-lined corner of the Marais. Thanks to its innovative approach to plant-based dining—healthy, trendy and convivial—the restaurant has become a genuine success. This comes just two years after the opening of the original Maslow on Quai de la Mégisserie.
Today, Maslow Temple stands as the largest vegetarian restaurant in Paris, with 140 indoor seats, a 60-seat terrace and a creative culinary offering served in a distinctly contemporary atmosphere.
The menu is entirely vegetarian and led by chef Mehdi Favri and his team, who elevate vegetables and inventive sauces through a selection of sharing plates inspired by bistronomy, street food and Asian flavours. The restaurant also appeals thanks to its vegan and gluten-free options, its selection of organic wines and mocktails, and signature desserts such as the sesame and orange blossom Paris-Beyrouth choux pastries.
The venue itself is worth the visit. Its impressive Eiffel-style metal framework supports a vast three-storey atrium lined with walkways. Architect Juliette Rubel has designed a striking interior filled with vibrant shades of red and flooded with natural light, creating a welcoming setting that is equally suited to brunches, family gatherings and large convivial meals.
But let’s get back to the food.
Among our favourites are the potato churros: long, golden fritters served warm with a creamy dipping sauce, offering a playful take on classic street food. Another standout is the Kimchi Fritters, crispy kimchi bites paired with a vegan wild garlic mayonnaise inspired by Korean culinary traditions. The Whole Artichoke “Dip & Crunch” is equally memorable—a whole artichoke designed for sharing, served with a rich coconut-peanut sauce and a crunchy walnut condiment.
The surprises continue throughout the menu, as creativity is clearly the guiding principle here. The Pithiviers, a flaky pastry pie filled with shiitake and button mushrooms, is as generous as it is unexpected for a vegetarian restaurant. The same sense of delight accompanies the arrival of the oyster mushroom tempura and the house-made okonomiyaki, a reinterpretation of the classic Japanese cabbage omelette packed with vegetables.
And there is still more to discover. The creamy truffle polenta, roasted sheep’s cheese with spicy honey and sumac, and the sesame and orange blossom Paris-Beyrouth choux pastries all deserve a mention.
Finally, don’t miss “Une Feuille”, the restaurant’s signature dessert: delicate filo pastry layered with black lemon caramel and smoked vanilla cream.
The food is delicious, the presentation is beautiful, the chic-canteen atmosphere is warm and welcoming, and the prices remain surprisingly affordable. What more could you ask for?
