Maxence Barbot

French Dessert Vice Champion

Executive Pastry Chef, Le Bristol Paris

Maxence Barbot is the Executive Pastry Chef of Le Bristol Paris.

Drawn to gastronomy from an early age, Maxence Barbot initially trained as a chef in a hospitality high school before turning to pastry. From the very beginning of his career, he took part in several competitions, winning an Excellence Medal at the WorldSkills final in London, followed by the title of Runner-up in the French Dessert-on-a-Plate Championship in 2013.

After completing his studies, he joined the teams at Plaza Athénée, where he quickly rose through the ranks from commis to demi chef de partie. He then worked at George V for two years before returning to Brittany, where he discovered the world of boutique pastry alongside Christophe Roussel, who introduced him to new techniques. He remained there for one year before returning to George V for seven months for the opening of L’Orangerie, followed by three years at Plaza Athénée working with Angelo Musa.

From 2019, Maxence Barbot held the position of Executive Pastry Chef at the Shangri-La Paris, one of the most prestigious luxury hotels in the capital. There, he led a team of 15 people and oversaw an exceptionally diverse pastry offering. He is particularly recognized for his mastery of laminated dough techniques, which he applies both to refined pastries and to creative viennoiseries.

In 2025, he was appointed Executive Pastry Chef of Le Bristol Paris, taking charge of the entire sweet offering of the palace. He expresses a desire to create a pastry style that is “sincere, indulgent, creative, and rooted in seasonality,” while cultivating strong values of sharing and close relationships with producers and teams. This appointment represents both recognition of his talent and a new challenge within an iconic Parisian palace.

For VoilaChef, Maxence Barbot invites us into the world of palace pastry and reveals the secrets behind three of his signature recipes: lemon-honey madeleines, laminated brioche palmiers delicately flavored with vanilla, and chocolate flans baked in crisp puff pastry.