Maxence BARBOT

After obtaining a CAP in pastry-making and a Bac pro cuisine, with a specialization in restaurant desserts, Maxence began his career at the Plaza Athénée, working with Christophe Michalak and Jean-Marie Hiblot. Maxence began his career at the Plaza Athénée, working with Christophe Michalak and Jean-Marie Hiblot. He then moved on to the George V, where he worked under Eric Briffard and Christian Le Squer, finishing as chef de partie.

Maxence then went on to work in Christophe Roussel's boutiques in La Baule. An enriching experience that gave him a different vision of pastry-making.

He returned to Paris and the George V, where he helped open the Orangerie with Maxime Frédéric, before taking up the position of assistant pastry chef, again at the Plaza Athénée.

From Shangri-La to Bristol

In 2019, Maxence Barbot is appointed head pastry chef at the Shangri-La Paris. A crucial moment, since it's his first position as chef. Highly acclaimed for his tea-time dishes, he also stands out for his fabulous plated desserts. These include his famous "éclat chocolat" and his Paris-Sicile (Paris-Brest with pistachio).

Packed with talent, Maxence Barbot was awarded the Fou de Pâtisserie "Jury's Revelation" trophy in 2021, and the Relais Dessert prize for Pastry Chef of the Year 2024 in the Hotel and Catering category.

" Competitions motivate me ", admits the chef, " but they demand a lot of investment". So, for the time being, he prefers to concentrate on his work, even if he doesn't rule out the idea of one day preparing for the MOF competition.

In May 2025, Pascal Barbot was appointed head pastry chef at Le Bristol, succeeding Yu Tanaka. at the head of a 33-strong brigade, he oversees the entire sweet offer, from desserts to the plate in the Epicure restaurant and 114, as well as room service, tea-time, banquets and the boutique. A fine challenge for the chef, who prides himself on "gourmet, sincere and creative " pastry-making, based on seasonality and carefully sourced products.

" I'm going to do everything I can to be creative and thrill our customers," he assures us. While he loves vanilla, Maxence forces himself to work with all products, "even quince, which I liked less" ! He's teeming with ideas and plans to put the Saint-Honoré back on the map. " The Bristol is located on Rue St Honoré, and it's also the patron saint of pastry chefs. So it's obvious to highlight it ", explains the chef, who continues: " I intend to build a beautiful page at the Bristol". And that's all we hope for!

Key dates :

1990: born in Vitré

2009: trainee then commis at the Plaza Athénée

2011: demi chef de partie, then chef de partie at George V

2015: head pastry chef at Christophe Roussel in La Baule

2017: assistant pastry chef at Plaza Athénée

2019: pastry chef at Shangri-La

2025: pastry chef at Le Bristol