Originally from Brittany, Chef Maxence Barbot quickly developed an appetite for cooking, and more particularly pastry. After studying at the Guerche hotel school, he joined prestigious Parisian establishments. In 2012, he joined the Plaza Athénée as a clerk, alongside Christophe Michalak and Jean-Marie Hiblot, where he played the role of demi-chef de partie. Creative and ambitious, he took the French Dessert to Plate Championship competition in 2013, where he was runner-up. He then joined the George V teams as Chef de partie for two years at the restaurant Le V, before pursuing his passion in La Baule at Christophe Roussel's Relais Dessert, where Maxence further develops his creativity and discovers boutique pastry. His thirst for learning then led him to join Chef David Bizet on a great adventure that would be very enriching for him: the opening of the Orangerie du George V in 2016 as junior pastry sous-chef. With this experience, he returned to the Plaza Athénée, to exercise his passion and learn from Chef Angelo Musa, for three years. He joined the Shangri-La Paris as Pastry Chef in November 2019.

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Inspired by the flower of the same name, La Bauhinia recalls the Asian origins of the Shangri-La group and offers a unique atmosphere in the heart of our palace. Above the restaurant, the extraordinary glass "dome", designed by the famous architect Maurice Gras, bathes the restaurant in light.

The Executive Chef Quentin Testart and the Pastry Chef Maxence Barbot have prepared a seasonal menu inspired by the regions of France, all in delicacy and lightness.

Originally from Brittany, Chef Maxence Barbot quickly developed an appetite for cooking, and more particularly pastry. After studying at the Guerche hotel school, he joined prestigious Parisian establishments. In 2012, he joined the Plaza Athénée as a clerk, alongside Christophe Michalak and Jean-Marie Hiblot, where he played the role of demi-chef de partie. Creative and ambitious, he took the French Dessert to Plate Championship competition in 2013, where he was runner-up. He then joined the George V teams as Chef de partie for two years at the restaurant Le V, before pursuing his passion in La Baule at Christophe Roussel's Relais Dessert, where Maxence further develops his creativity and discovers boutique pastry. His thirst for learning then led him to join Chef David Bizet on a great adventure that would be very enriching for him: the opening of the Orangerie du George V in 2016 as junior pastry sous-chef. With this experience, he returned to the Plaza Athénée, to exercise his passion and learn from Chef Angelo Musa, for three years. He joined the Shangri-La Paris as Pastry Chef in November 2019.