Maxence Barbot, new pastry chef at Bristol Paris
It’s a gourmet turning point for one of the capital’s most prestigious hotels. From May 5, 2025, Maxence Barbot will officially take over the reins of the Bristol Paris patisserie, succeeding Yu Tanaka, who left his sweet mark on the Faubourg Saint-Honoré palace for seven years.
An exceptional course
Originally from Brittany, Maxence Barbot discovered his passion for pastry-making at an early age. After graduating from the Guerche hotel school, he worked in some of Paris’s finest establishments, from the Plaza Athénée to the George V. In 2013, his talent shone through when he took second place in the French Plate Dessert Championship.
Since 2019, he has officiated as head pastry chef at the Shangri-La Paris, where he develops an approach to pastry that is both technical and comforting. Today, this new appointment marks a new milestone in his career, offering him an exceptional showcase to express his vision of haute pâtisserie.
A philosophy based on sharing and emotion
In his official press release, Maxence Barbot makes no secret of his enthusiasm:
“I’m extremely proud to join Le Bristol Paris. This establishment embodies nobility and a vision of exceptional gastronomy. I look forward to sharing my vision of patisserie: sincere, gourmet, creative and rooted in seasonality.”
His approach is based on excellence, aesthetics and balanced flavors, while forging close ties with producers, suppliers and his teams. A new breath of fresh air is about to breathe life into the Bristol’s patisserie, with creations that promise finesse, emotion and modernity.
With this appointment, the Bristol Paris has once again affirmed its ambition to push back the boundaries of the sweet art, by entrusting its desserts to a chef of undisputed talent. A new page has been turned, marked by gourmandise and refinement.
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