top of page
Maxence-Roll Cake Exotique.jpeg
paris-brest maxence.jpg

Program in Budapest


Start:  1 February 2022 

End:  2 February 2022 

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: French "haute couture" desserts

Address: National Confectionery Association of Hungarian Confectioners

Budapest, Üllői út 674, 1185 Hungary


Price: 140000HUF + 27% VAT

Price includes: 

  • Coffee & light lunch.

  • Detailed recipe book with space for notes.

  • Certificate of participation signed by Maxence Barbot.

  • Photos with Maxence.

  • Simultaneous translation from English to Hungarian.

  • Dessert University apron.

  • Tasting!

What will you learn? 

  • Flan Parisian

  • Peanut butter Paris Brest

  • Chocolate Mille Feuille

  • Vanilla pecan ball

  • Exotic passionfruit coconut dessert

  • Pear almond tart

  • Fruit jelly roll – Les lollipops

  • Intensive chocolate and hazelnut dessert

Maxence Barbot - @maxence.barbot

"I use the ingredients when they're really ripe so the desserts have the most intense flavour possible."


In November 2019, the Shangri-La luxury hotel in Paris hired a young pastry chef with a very high level of pastry expertise. Hiring Maxence Barbot, then 29 years old, was not a risky move for the hotel, as the pastry chef had previously demonstrated his exceptional talent in some of Paris' most prestigious luxury hotels. 

After completing his pastry diploma with a specialisation in restaurant desserts, Maxence was immediately recruited to the luxury hotel Plaza Athénée, where he worked under the guidance of world-renowned pastry chef Christophe Michalak. From there, it was almost a direct path to the pastry team at the Four Seasons-George V hotel, followed again by the Plaza Athénée. There he was appointed sous-chef and, together with pastry chef Angelo Musa, created the five-star pastry menu on Avenue Montaigne. From there he was invited to the Shangri-La Hotel. Maxence Barbot is unanimous in the industry and among food critics in his commitment to excellence in all aspects of pastry making. His tea-time dessert creations are as elegant, simple and imaginative as his plate desserts. His signature pastries are his buttery puff pastry cakes, his fruit tarts and his chocolate plate desserts.

On his course in Budapest, he will show you how to make almost all of her specialities. What is the philosophy behind his work? "I like to reinterpret the great French classic desserts in my own way," he wrote in response to our question.

bottom of page