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 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 and the Palace beats to the rhythm of exceptional culinary moments, from first coffee to last nightcap

Breakfasts offer a refuge for travelers and Parisian early birds, while lunches and dinners are orchestrated by Executive Chef Quentin Testart, who unveils a seafood cuisine to be shared, with French refinement and worldwide flavors.

The sweet offer is signed by Pastry Chef Maxence Barbot, and can be savored as a dessert, or during the privileged weekend rendez-vous: the teatime on Saturdays and Sundays, or the iconic Sunday brunch.

At 29 years old, Quentin Testart is the youngest Executive Chef of all the Parisian Palaces. Born in Paris, he owes his love of cooking to his grandmother, who lives in the town of Lorient right by the seaside and the local fish auctions. While he learned the preparation and delicate handling of fish at A La Bonne Table, it was Les Fables de la Fontaine that opened him up a horizon of possibilities and where he found his calling in the world of marine flavours. Unlike meat, which remains intrinsically linked to the land, seafood spans the continents and calls for the use of a wide range of flavours which is where Chef Testart's finds the starting point for every culinary story he tells.

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.