Maxence Barbot is the new pastry chef at Le Bristol Paris
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.
