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“I say yes to everything,” says Maxence Barbot, when asked about his favorite ingredients to work with. It’s a good philosophy to apply to desserts too, especially when choosing from Barbot’s new menu at the Le Bristol Paris hotel, where he recently took up the post of head pastry chef. “I love everything, really,” he says, “especially when it’s in season. I also love vanilla. Who doesn’t? And then I have an attachment to certain products from my region, Brittany, such as buckwheat and caramel, which is a bit of a treat, but I never say no to anything.”
It’s this openness that drives Barbot’s innovative and visually stunning desserts: As well as saying yes to everything, he finds inspiration everywhere. “It could be where I am right now, or it could be traveling and finding a new spice and thinking, ‘I could use that for dessert.’ It could be a beautiful flower. It could really be anything.” He’s also always looking for an aesthetic appeal. “I want elegance,” Barbot says. “But the priority is always the taste.”
There wasn’t one defining moment when Barbot decided to become a pastry chef, although he says he always had something of a sweet tooth — or un bec sucré, a sweet beak, as the French say. After studying in his native Brittany, Barbot entered the Olympiades des Métiers competition, known globally as WorldSkills, representing France in the culinary category. It was here that he met the then pastry chef of the Plaza Athénée hotel, and so began his career in Paris’ top locales. After interning at the Plaza Athénée, Barbot moved to the Four Season George V and then the Shangri-La Paris — where his intricate and beautiful desserts popped up frequently on Instagram — before taking the reins at Le Bristol in May 2025.
His new role at Le Bristol brings the chance to not only show off his talent in one of the city’s most legendary hotels, but also to work with a larger team. The Three MICHELIN Key hotel is known for its gastronomy as much as its hospitality: It’s home to the iconic Three-Star Épicure restaurant, which itself just welcomed a new chef, Arnaud Faye, and the One MICHELIN Star 114 Faubourg — as well as its own bakery, chocolatier, cheese cellar and pasta atelier. “It’s different working here. You can share ideas,” says Barbot. “The aim is also to be able to help the head chocolatier, Johan Giacchetti, and support him in his new creations, and the same goes for the head baker. It’s always interesting to get to know other areas, and to share together.”
As for what he wants to accomplish in his new role, Barbot says, “The priority is that the clients are satisfied. And the team. That’s it.” Judging from his deliciously creative new dessert menu, there are going to be some very happy clients.
Here he shares a few of his favorite Paris spots, both sweet and savory, with us at The MICHELIN Guide.
Paris is full of fantastic bakeries and patisseries. Can you tell us some of your favorite places to pick up bread, croissants and desserts?
I really like Bulle, the bakery and pastry shop founded by my former sous-chef Eugénie. It offers perfectly crafted pastries, beautiful breads and cakes that are both delicate and generous, reflecting all her talent. Christophe Louie is also a leading name in Paris, particularly for his exceptional panettones and his lively, deep and expressive breads.
And what about chocolate shops?
Without a doubt, the chocolates by Johan Giacchetti, our head chocolatier at Le Bristol Paris. His work combines precision, aromatic depth and true creative sensitivity.
How does Paris inspire your desserts and style of patisserie?
Paris is an inexhaustible source of inspiration. Recently I came up with a Saint-Honoré cake, in homage to Rue du Faubourg Saint-Honoré, where Le Bristol Paris is located. It was a way of paying tribute to this iconic address by revisiting a great classic of French pastry-making.
Other than one of your own, what is your favorite dessert in Paris?
Pierre Hermé’s Infiniment Vanille tart remains an iconic dessert for me. It’s a dessert that made an impression on me from the very first bite, and one that I always return to with the same pleasure.
What are your go-to fine dining restaurants in the city?
I was particularly impressed by Omar Dhiab’s cuisine, which is remarkably precise and truly sensitive. And I have a personal attachment to La Scène Thélème, where Chef Rudy Langlais impresses me with his generous, technical and deeply indulgent cuisine.
And where do you like to go for somewhere more casual to catch up with friends?
When I meet up with friends, I like places that have character and a friendly atmosphere where you can immediately feel at home. Chez Marcel has the timeless charm of a Parisian bistro, and I also like L’Ami Jean for its generous spirit and lively cuisine. And Baca’v, a lively spot where the food is simple but excellent. More recently I discovered La Ferme du Pré, a beautiful, warm and sincere place.
Any other restaurants that you have recently discovered in Paris?
Yes, I recently fell in love with Geolia, a promising new restaurant. I know Chef Camille Saint‑M’leux very well, and I admire the way he brings his personality to every dish. It’s a wonderful discovery that I highly recommend.
Do you have any favorite foodie shops, perhaps for picking up cookware or hard to find baking ingredients?
Shops such as Mora, E. Dehillerin, La Bovida and A. Simon — institutions for professionals and enthusiasts alike — and the Déco Relief shop are real gold mines.
Which chefs (and pastry chefs) do you think are doing something interesting right now?
I really admire the work of Tom Coll at the Burj Al Arab Jumeirah in Dubai; I think he’s a pastry chef with a bold, modern style. Maxime Frédéric at Cheval Blanc Paris remains a great source of inspiration for his elegance and finesse. And I am particularly proud to see Timothy Lam, my former sous-chef, taking over from me at the Shangri-La Paris. It’s a wonderful recognition of his talent and commitment.
If you took a friend on a perfect day out in Paris, what would your itinerary include?
We would start with breakfast at the Plaza Athénée. Then a bike ride through the streets of Paris, following our inspiration. We would stop at a little bistro we stumbled upon by chance, as that’s often how you find real gems. In the afternoon, we’d head to Parc de Saint-Cloud for a break and some greenery. And to end the day on a high note, we’d have a sunset drink on the Fluctuart, an artistic barge moored in the heart of Paris.
Address Book
Bulle - 1 Rue Meynadier, 75019 Paris
Christophe Louie - 12 Rue Dupetit-Thouars, 75003 Paris
Le Bristol - 112 Rue du Faubourg Saint-Honoré, 75008 Paris
Pierre Hermé - Locations across Paris
Omar Dhiab - 23 Rue Hérold, 75001 Paris
La Scène Thélème - 18 Rue Troyon, 75017 Paris
Chez Marcel - 7 Rue Stanislas, 75006 Paris
L'Ami Jean - 27 Rue Malar, 75007, Paris
Baca'v par Gilles Choukroun - 6 Rue des Fossés-Saint-Marcel, 75005, Paris
La Ferme du Pré - Route de Suresnes - Bois de Boulogne, 75016 Paris
Geolia - 125, Rue de la Tour, 75016 Paris
Mora - 13 Rue Montmartre, 75001 Paris
E. Dehillerin - 18-20 Rue Coquillière, 75001 Paris
La Bovida - 36 Rue Montmartre, 75001 Paris
A. Simon - 48 Rue Montmartre, 75002 Paris
Déco Relief - 6 Rue Montmartre, 75001 Paris
Déco Relief - 9 Rue Montorgueil, 75001 Paris
Cheval Blanc Paris - 8 Quai du Louvre, 75001 Paris
PleinCoeur - 64 Rue des Batignolles, 75017 Paris
Shangri-La Paris - 10 Avenue d'Iéna, 75116 Paris
Hôtel Plaza Athénée - 25 Av. Montaigne, 75008 Paris
Fluctuart - 2 Port du Gros Caillou, 75007 Paris
Hero image: Maxence Barbot at Le Bristol hotel in Paris. © Salomé Rateau
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