Maxence Barbot is the new pastry chef at Le Bristol Paris

Mathilde Bourge | 3/3/25, 11:09 AM

Maxence Barbot leaves the Shangri-La to join the Bristol Paris, from May 2025. The pastry chef will work in the Epicure restaurant, as well as in other outlets at the palace.

Le Bristol Paris continues to reinvent its gastronomic universe with a prestigious new appointment. On February 28, the emblematic palace on rue du Faubourg-Saint-Honoré announced the arrival of Maxence Barbot as its new pastry chef. He will officially take up his post on May 5, succeeding Yu Tanaka.

A breath of fresh air at Le Bristol

at 33, Maxence Barbot has already established himself as one of the most promising talents on the French pastry scene. Trained by some of the greatest names, he perfected his art at prestigious establishments such as the George V and the Plaza Athénée, where he worked alongside Jean-Marie Hiblot and Christophe Michalak. In 2019, he was appointed head pastry chef at the Shangri-La Paris, where he imposed his own style, combining technical skill, audacity and gourmandise.

His arrival at the Bristol is part of a renewal process for the establishment, which will celebrate its centenary in 2025. Following last year's appointment of Arnaud Faye as head chef, replacing Éric Frechon, the palace continues to strengthen its team with the arrival of this sweet virtuoso.

heading up a brigade of 33 pastry chefs, he will orchestrate the sweet creations of the Bristol's various gastronomic areas: Épicure's plated desserts (4 toques), 114 Faubourg's cakes (2 toques), Café Antonia's "tea time" sweets, as well as l'Épicerie's pastries and large banquet and wedding pieces. A tall order for a chef renowned for his creative approach and his quest for emotion in his desserts.

These news might interest you

News & Events

Samuel Lee opens SENsation restaurant in Paris

The former chef of Sang Palace has just opened his own restaurant in Paris. His Chinese cuisine is more accessible, but as modern as ever.

Read

News & Events

8 exceptional rums to taste at least once in your life

From remote islands to confidential distilleries, discover eight rums that have marked the history of this spirit. Exceptional vintages for yourself or as a gift.

Read

News & Events

Benjamin Chrétien becomes the new chef at Hautes Roches

Since February 14, 2025, Les Hautes Roches in Rochecorbon has welcomed a new kitchen duo: chef Benjamin Chrétien and pastry chef Pauline Macé.

Read

News & Events

Dotation Jeunes Talents: how Gault&Millau can help you open your own restaurant

While Gault&Millau is renowned for referencing the most talented restaurateurs, it also offers them considerable support in their professional careers. Find out how to obtain the Dotation Jeunes Talents Gault&Millau to open your first restaurant.

Read

News & Events

Julien Dumas takes over Pergolèse and opens his own bistronomic restaurant

Julien Dumas, Gault&Millau d'or 2023, takes the next step: on March 10, 2025 he will open Maison Lagure in La Garenne-Colombes, his very first restaurant, before taking over Pergolèse in Paris.

More information

Chef Julien DUMAS

Restaurant Le Pergolèse
75116 PARIS

News & Events

Le Cercle des Arômes: a new way to discover wine

Discover great vintages or more confidential wines without having to pay the price of a whole bottle... That's the idea behind Le Cercle des Arômes, a bar offering up to 200 wines by the glass.

Read