Chef Maxime Raab is bringing healthy cuisine to the heart of the bustling 8th arrondissement in Paris. He’s the executive chef at Café 52, an eatery that focuses on light, vegetable-forward dishes and eschews meat.
The 8th arrondissement is a tourist-friendly neighborhood in Paris known for luxury boutiques, high end hotels and fine dining. “The Golden Triangle” is a nickname for the area in this arrondissement located between avenue Montaigne, avenue des Champs-Elysées and avenue George V. While many restaurants in this location serve traditional French fare known to be rich and meat-forward, chef Raab’s goal is to bring a fresh dining experience.
“Café 52 stands out as the first 5-star hotel restaurant in Paris to fully embrace a healthy and environmentally conscious culinary philosophy,” chef Raab said in an email. Café 52 is located in Hotel Grand Powers which is a member of the Small Luxury Hotels of the World collection.
According to chef Raab, Café 52 is all about a “well-being attitude.” The menu features vegetarian friendly dishes as well as gluten-free and lactose-free options. Some of the signature items are dishes you would not expect see on a traditional French menu, like avocado toast and poké bowls.
Chef Raab came to Hotel Grand Powers in 2018 from Brasserie Fouquet’s, a renowned restaurant on the Champs-Élysées that’s been in operation since 1899. After one year in his new role at Grand Powers, he revamped the menu to focus on vegetarian dishes and sustainable ingredients.
Chef Raab wanted to offer something different that was more in tune with modern values and evolving lifestyle choices. Sustainability was also becoming a priority. The menu at Café 52 evolved to highlight seasonal produce, reduce animal proteins and his team started working with short supply chain and organic ingredients.
“Our goal was to create a menu that is not only more respectful of our bodies, but also of the environment,” chef Raab said in an email. “That’s why we’ve chosen to focus on a more plant-forward approach, without completely turning away from traditional French cuisine.”
Chef Raab says he still gets inspiration from his French culinary heritage. Now he enjoys reinterpreting it in a lighter, more modern style. He’s noticing a shift in the dining scene in Paris where guests are seeking lighter and healthier food options. He also notes there’s a growing demand for vegetarian dishes and menu options for consumers who forgo gluten and dairy but don’t want to compromise on quality and taste.
According to Tastewise, a platform for food and beverage analytics and insights, consumer interest in plant-based eating is growing. Plant-forward dishes are up 35% across restaurant menus and recipes. Chef Raab says he’s aiming to align his menu and cooking philosophy with this evolution.
“While many still love the richness of traditional French cuisine, there’s clearly a desire for something more modern and mindful,” chef Raab said in an email. “Our menu is a response to that, reimagining French classics through a more balanced, eco-conscious lens. It’s a matter of honoring tradition while making it relevant for today’s generation.”
With the eco-focused menu and healthy food options at Café 52, chef Raab and his team hope guests slow down and enjoy a mindful dining experience in the heart of one of Paris’s most bustling neighborhoods.