Who is in the kitchen?
Maxime Raab is on a mission to make meat-loving Parisians fall in love with plant-based eating. as executive chef big country At the hotel's Café 52 restaurant, he promotes the use of local produce from rigorously vetted farms and responsible fisheries to create a menu that's healthy, conscientious and, of course, delicious.
What are you cooking?
Eat less red meat and more vegetables, but in a much more refined way than when you were a kid. With dishes that change seasonally or increase turnover based on what's growing nearby, Raab serves up mouth-watering meals in a nutritious way (while satisfying all food needs).
You might have zucchini noodles tossed with pine nuts, yellow peaches, and miso pesto; organic eggplant with shiso yogurt, sesame seeds, and scallions; and clafoutis made with just-ripe fruit, served with fermented tea, coconut water, and Sea collagen. Don't worry, there's still wine – it's Paris.
Tips for success
After creating a stir at Fouquet's, Paris' historic 19th-century bistro, Raab joined the big boys in the hope of repeating his success when it reopened in late 2018. In 2019, with sustainability becoming a major focus in the restaurant industry, the restaurant overhauled its menu to limit its environmental impact. Launching a “health, well-being and plant-based” product was a challenge, but the strategy paid off when the cafe was awarded the coveted Écotable star.
French dining is known for its meat-heavy menus. Why do you think the country is starting to embrace vegetarian and vegan cuisine more?
i believe France More vegetarian diets have begun to be adopted to limit their impact on the environment. Today, there is a lot of talk about the importance of conserving resources, limiting fishing, and cooking with local products to reduce the carbon footprint associated with transportation. It’s a desire to protect the planet and consume our resources more responsibly.
What do you think is the next big food trend?
As a chef, I see the future of food involving more plant-based options. People are becoming more aware of their environmental footprint and health, and plant-based foods offer delicious, sustainable solutions. As food technology advances, the textures and flavors of plant-based dishes become more refined and satisfying, making them an exciting frontier in the culinary world.
Which other chefs in Paris do you think are exploring fine dining in unique and bold new directions?
Yannick Alléno, because he is one of the most Michelin-starred chefs in the world. He is able to reinvent himself and offer something new to meet current challenges and customer needs.
What steps do you take to work and cook as sustainably as possible?
Café 52 focuses on sustainable cuisine year-round. In order to work and cook sustainably, we work with local and French suppliers and use seasonal organic products. I believe that if these practices are promoted, the restaurant industry can operate more sustainably, especially through the use of seasonal products, which is crucial to me.
Where in the world do you find the most inspiration?
I'm not a good traveler so mainly France Brittany ——This has the greatest impact on me.
What is your creative process when coming up with a dish?
The creative process varies from dish to dish, but certain elements must always be present: the selection of seasonal products, the composition of flavors, teamwork involving testing and tasting to obtain different feedback. Finally, I put a lot of emphasis on color combinations. I love serving vibrant, colorful dishes.
What are the challenges and rewards of coming up with a hyper-seasonal menu?
The satisfaction of reducing your environmental impact and contributing to protecting the planet. Plus, get certifications like our first Ecological Star, very gratifying.
What’s your favorite seasonal ingredient?
Summer, no doubt.
What’s one ingredient you can’t live without? What's your favorite way to use it?
Smoked paprika, I love using it on roasted veggies.
What do you think is the ultimate comfort food?
this Mr. French Sandwich.
What are your thoughts on a romantic restaurant experience?
Cozy neighborhood restaurants serve traditional homemade fare, preferably accompanied by live musicians.
What tips do you have for maintaining a healthier, greener diet at home?
For a healthier, greener diet, I recommend filling 50% of your plate with vegetables and limiting your protein intake to once a day, whether animal or plant-based.
Where is your favorite place to relax at Grand Powers during your free time?
When I take a break from cooking, I absolutely love spending time with the team at Grand Powers. But for guests, the best place to relax in the hotel is undoubtedly the wellness area. It's the perfect place to recharge after a busy day.
What drew you to work at Grand Powers?
I wanted to work at Grand Powers because of its rich history and excellent reputation in the hospitality industry. Its luxurious ambience, attention to service details and commitment to delivering a unique guest experience make this place feel truly special.
At Café 52, the hotel team and I are committed to cuisine that promotes health and respects the environment. We prioritize short-term partnerships, source products from certified farms and sustainable fisheries, and create seasonal dishes using quality ingredients. We are committed to offering vegetarian, gluten-free and lactose-free options in healthy and enjoyable recipes that are completely consistent with my culinary values.
Instant reply
You can travel to three different countries for breakfast, lunch and dinner – where are you going?
I can't select a specific location, only a country Japan. I dream of traveling there and discovering its cuisine.
What travel snacks do you take with you on a train or road trip?
For a train or road trip, I recommend a classic Parisian sandwich: Jean Bumblefresh and crispy baguette made with only ham and butter. It's simple and delicious. There are also some delicious cheeses and crackers, fresh fruit, nuts and dark chocolate.
You smuggled some mini cocktails onto the plane – what cocktails are you going to make?
An Americano.
Room Service – What would you like?
Club sandwich or carbonara pasta.
What’s one meal that sends you home immediately?
one Complete king cake (buckwheat pancakes with eggs, ham and cheese), a famous dish from Brittany.
What’s your holiday guilty pleasure?
Ice Cream – A cone or cup with three scoops of lemon, raspberry and passion fruit sorbet.
What is your favorite dish on the Grand Powers menu?
My favorite dish on the menu is Nicoise Salad. Especially during this summer season, there's nothing better than enjoying a refreshing salad.
Service time
Red Curry Pumpkin Velvet
raw material
• 1 red chestnut pumpkin
• 1 white onion
• 50ml olive oil
• 1 liter almond milk
• water
• salt and pepper
• 1 vegetable or chicken stock cube (optional)
First, wash and scrub the red chestnut squash. Remove the stems, then cut in half lengthwise and scoop out the seeds with a spoon. Then cut into cubes (about 2cm x 2cm in size) and set aside.
Thinly slice the onions and sauté them in olive oil without browning. Add the red kulli pumpkin chunks and stir for two minutes.
Add a liter of almond milk and add 500 ml of water. Cover the pot and cook over medium heat for 40 minutes. Alternatively, add vegetable or chicken stock cubes. To check for doneness, insert the blade into a piece of Red Curry Squash. If there is no resistance, it is done.
Mix everything together in a blender and season to taste.
Illustration from Phoebe Rutherford
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