Two Maslows are officially better than one. The beloved vegetarian restaurant has unveiled a vibrant new address in the Haut Marais, and it’s well worth a visit.<\/p>\n\n\n\n
We were already won over by the first Maslow, located on Quai de la M\u00e9gisserie, particularly thanks to its unforgettable “Portobello Katsu”\u2014a giant Paris mushroom coated in a crispy breadcrumb crust that left a lasting impression. Since May, the powerhouse trio behind the concept\u2014Julia Chican, Marine Ricklin and Mehdi Favri, who are also behind Fellows, the acclaimed pasta-focused trattoria that opened in 2024\u2014have expanded the adventure with a second Maslow location.<\/p>\n\n\n\n
Situated in the heart of the Haut Marais, directly opposite the Carreau du Temple, this new venue is more ambitious, bolder and more spectacular. In short, it’s a version 2.0 that pushes every element of the original concept even further.<\/p>\n\n\n\n
That doesn’t mean it’s a copy-and-paste operation. For this new restaurant, chef Mehdi Favri was determined to create a menu that is entirely exclusive and completely different from the one served at the original location, allowing each Maslow to develop its own identity.<\/p>\n\n\n\n
The founders’ commitment to sustainability remains unchanged. The restaurant sources exclusively French ingredients through short supply chains and works directly with producers located within 200 kilometres of Paris. A rigorous zero-waste philosophy also guides the operation. Together, these measures help reduce the carbon footprint of each meal by a factor of four.<\/p>\n\n\n\n
The design of Maslow Temple was once again entrusted to architect Juliette Rubel.<\/p>\n\n\n\n
Spread across three levels beneath a vast Eiffel-style glass roof, the restaurant delivers a striking and theatrical atmosphere. Dressed entirely in shades of red and burgundy, the d\u00e9cor plays with the codes of traditional Parisian brasseries while incorporating references to the world of the circus.<\/p>\n\n\n\n
The visual identity is particularly strong, thanks to an abundance of textures and materials throughout the space: stained wood seating, glossy red PVC chairs, burgundy-upholstered banquettes, enamelled steel lighting fixtures and tableware, Levanto Rosso marble counters, and translucent red vinyl curtains.<\/p>\n\n\n\n
The third dining room is especially impressive, with its eleven-metre-high ceilings allowing a monumental nine-metre chandelier to float dramatically overhead.<\/p>\n\n\n\n
Why change a winning formula?<\/p>\n\n\n\n
In the kitchen, Mehdi Favri once again demonstrates his mastery of plant-based cooking with a menu that remains 100% meat-free, while being as generous, flavourful and exciting as ever. His dishes continue to challenge the outdated notion that vegetarian cuisine can’t be indulgent or desirable.<\/p>\n\n\n\n
Among the highlights is an exceptional mushroom pithivier, featuring perfectly flaky pastry filled with button mushrooms and shiitake mushrooms, served alongside an intensely flavoured reduced mushroom jus. Equally impressive is the okonomiyaki, a reinterpretation of the traditional Japanese savoury pancake made with pointed cabbage, ginger mayonnaise and pickled red onions.<\/p>\n\n\n\n
The kimchi fritters\u2014crispy bites inspired by Caribbean accras and made with fermented cabbage\u2014are outstanding, as are the oyster mushroom tempuras served with a bright citrus sauce.<\/p>\n\n\n\n
The potato churros paired with the house-made “Creamy Deluxe” sauce sounded extremely promising, although they didn’t quite live up to our expectations compared to the rest of the menu.<\/p>\n\n\n\n
Fortunately, dessert more than made up for it.<\/p>\n\n\n\n
A magnificent strawberry and chilli profiterole steals the show, featuring white chocolate whipped cream, homemade sorbet and a spicy chilli caramel poured tableside at the last moment, creating a memorable finale.<\/p>\n\n\n\n
The cocktail programme is equally impressive. The “Sweet Harissa” combines smoked prickly pear eau-de-vie, infused soy milk, tahini and an Espelette pepper ice cube. The “Smash & Leek” reimagines the classic Basil Smash with a leek-green oleo-saccharum, while the “Pepperblack” takes inspiration from the Negroni, blending bell pepper skin-infused gin with black lemon vermouth.<\/p>\n\n\n\n
Together, they perfectly reflect the spirit of Maslow Temple: inventive, playful, unexpected and full of character.<\/p>\n\n\n\n