If you’re heading to Paris, or you’re already in town, and you’re a fan of all things pâtisserie, then you simply must check this out. Forget the “city of love”—Paris is truly the city of pastries!

A New Face at Le Bristol Paris

Le Bristol Paris, the prestigious five-star hotel, has recently welcomed a new pastry chef, a true pâtissier, to elevate their exquisite pastry shop to even greater heights. Meet Pastry Chef Maxence Barbot, and take a look at his awe-inspiring first pastry creations for the establishment. It’s a magnificent line-up of three incredible pastries that not only taste divine but also look absolutely stunning.

Maxence Barbot has a pastry philosophy of his own. He believes in taking a precise yet personal approach to pastries, focusing on seasonal, top-notch ingredients, satisfyingly crisp textures, and a clean, minimalist look. For him, flavour isn’t just about how things are put together; it’s also about the emotion behind it.

Now, let’s take a look at the scrumptious pastries in his debut collection at Le Bristol Paris.

The Caramel Puff Pastry Flan

Imagine a dessert with a truly satisfying, crisp layer of caramel on top — which presents itself like a perfect, thin sheet of glass. Underneath that, there’s this very delicate puff pastry that almost looks like it’s floating! And right in the middle is where you’ll find a rich, creamy caramel-vanilla custard.

What really makes it pop is a little touch of fleur de sel (sea salt). It cleverly cuts through the sweetness and gives it this almost mineral, sharp edge. Then, at the very bottom, there’s a refined crunch with little bits of caramel and feuilletine (crispy crêpes), adding a delightful texture. This is definitely Maxence Barbot’s signature — the pastry work is super bold and intricate, truly turning technique into art. The whole thing results in this incredibly unique blend of textures; it’s precise, modern, and feels incredibly refined without being stuffy.

The Vanille-Pécan Flan

The Vanille-Pécan Flan is already a signature at Le Bristol Paris, and while the recipe is kept consistent, Maxence Barbot has given it a complete visual refresh. He’s reshaped it to have this really gentle, wavy surface, almost as if it’s breathing — it’s incredibly elegant.

Hidden inside that beautiful shape is a lush Madagascan vanilla custard and a velvety pecan praline. He’s also added some toasted pecan pieces for extra depth and a lovely textural contrast. The base is pretty special too; it’s a custom-moulded sweet pastry that gives it these really clean, sculpted lines. What’s fascinating is that this flan stands in bold contrast to the layered caramel flan, offering two distinct takes on taste that beautifully complement each other.

The Saint-Honoré

The classic French pastry, the Saint-Honoré, has been given a beautiful, refined update in Barbot’s version. It’s both a nod to tradition and a truly fresh take. It starts with an amazing caramelised puff pastry that literally crackles when you touch it — making it quite the satisfying piece of pastry.

On top, you’ll see those perfect little choux puffs, each individually piped and then crowned with a delicate ‘veil’ of golden caramel. Inside, you get two creams: a warm, toasted vanilla cream and an incredibly light chantilly (whipped cream). Both are piped in a special way, almost like a ritual, which is a subtle tribute to the hotel itself. The design hints at its traditional roots, but it’s got a much sleeker, more sculpted look now. Even though the ingredients might change with the seasons, the overall ‘feel’ and spirit of this pastry will always remain the same.

These irresistible pastries are available at L’ÉPICERIE DES ATELIERS DU BRISTOL.