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

Follow the chenin

The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.

Read

News & Events

What temperature should I serve my wine at?

If you break out the ice bucket at the slightest bottle of white and the reds never leave your kitchen, here's a simple guide to avoiding these wine temperature faux-pas.

Read

News & Events

10 great restaurants where you can (also) don your kitchen apron

People no longer come to restaurants just for lunch or dinner. At a time when cooking secrets are no longer the preserve of top chefs, people come as early as 9am to put on their apron... before unfolding the napkin on their knees.

Read

Craftsmen & Know-How

Pâtiss'Art announces its first edition with Nina Métayer as godmother

Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.

Read

Tables & Chefs

8 terraces to eat well and enjoy the sun in Paris

Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.

Read