In a 2013 review, food writer Elizabeth Auerbach declared that Barbot "belongs to the small but illustrious group of French chefs who have a truly international profile and are thus the ambassadors of modern French cuisine.

"[1] After his graduation from the hotel school of Vichy, Barbot began his cooking career at the Buron de Chaudefour in Chambon-sur-Lac, Puy-de-Dôme.

In 1993, he did his national service in the Navy in New Caledonia, where he became the chef to the Pacific admiral.

[4] The 2019 edition of the Michelin guide demoted L'Astrance back to two stars.

[7] Barbot has trained many chefs, including Jacob Holmström,[8] Magnus Nilsson,[9] Adeline Grattard, Tatiana Levha, Agata Felluga and Manon Fleury.