{"id":24174,"date":"2022-03-20T19:38:17","date_gmt":"2022-03-20T18:38:17","guid":{"rendered":"https:\/\/olivier-bajard.com\/?page_id=24174"},"modified":"2022-06-28T12:16:20","modified_gmt":"2022-06-28T11:16:20","slug":"lilian-bonnefoi","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/","title":{"rendered":"Lilian BONNEFOI"},"content":{"rendered":"[vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#0a0a0a” scene_position=”center” text_color=”light” text_align=”center” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#ffffff” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Lilian BONNEFOI<\/h1>\n

Pastry Chef<\/strong><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” full_height=”yes” columns_placement=”stretch” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column centered_text=”true” column_padding=”padding-4-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/div><\/div>[\/vc_column][vc_column column_padding=”padding-8-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_animated_title heading_tag=”h5″ style=”color-strip-reveal” color=”Accent-Color” text=”The Spirit”][vc_column_text css=”.vc_custom_1647801054411{margin-top: 30px !important;margin-bottom: 30px !important;}”]A talented pastry chef who masters both plated and boutique desserts. He also has a talent for tasting that is much appreciated. Lilian has been one of the greatest pastry chefs in the gastronomic restaurant business for many years.<\/p>\n

His vocation was born with the Troisgros brothers in Roanne. After his apprenticeship where he gave free rein to his inventiveness, his travels forged his experience. In 1996, he met Arnaud Poette, Chef of the H\u00f4tel du Cap-Eden-Roc in Antibes, who opened the doors of the prestigious establishment to him. Like an artist, he creates unique pastries. His inspirations will make the Pastry Chef famous. In October 2015, he made his childhood dream come true by opening his own shop in Antibes. There, alone in charge, he tells a story. At the same time, he shares his know-how by travelling the world through events, courses and other demonstrations.<\/p>\n

Faithful to his working style based on taste, aesthetics and ease of use, he will unveil his latest seasonal creations!<\/strong><\/p>\n[\/vc_column_text]

<\/div><\/div>[vc_custom_heading text=”Follow the chef” font_container=”tag:h5|text_align:left|color:%23bfbfbf” use_theme_fonts=”yes”]
<\/i> <\/div>
Shop & Tea room in Antibes<\/strong> <\/div>
<\/div><\/div>
<\/i> <\/div>
lilianbonnefoi<\/a> <\/div>
<\/div><\/div>
<\/i> <\/div>
lilianbonnefoi<\/a> <\/div>
<\/div><\/div>
<\/i> <\/div>
lilianbonnefoipatisserie<\/a> <\/div>
<\/div><\/div>
<\/i> <\/div>
lilian bonnefoi<\/a> <\/div>
<\/div><\/div>[\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” bg_image=”23437″ bg_position=”center center” bg_repeat=”no-repeat” scene_position=”center” text_color=”light” text_align=”left” top_padding=”8%” bottom_padding=”8%” color_overlay=”rgba(10,6,6,0.84)” overlay_strength=”0.5″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/6″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”left-right” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_custom_heading text=”Training” font_container=”tag:p|text_align:center|color:%23ffffff” use_theme_fonts=”yes” css_animation=”fadeInUp”][vc_custom_heading text=”Unmissable Desserts” font_container=”tag:h2|font_size:52|text_align:center|color:%23ffffff|line_height:52px” use_theme_fonts=”yes” css_animation=”fadeInUp”]
<\/div><\/div>[vc_custom_heading text=”Discover the new dessert menu of this experienced chef !” font_container=”tag:p|font_size:18|text_align:center|color:rgba(255%2C255%2C255%2C0.7)” use_theme_fonts=”yes” css_animation=”fadeInUp” css=”.vc_custom_1647801387423{margin-top: 10px !important;margin-bottom: 10px !important;}”][nectar_btn size=”large” button_style=”regular” button_color_2=”Extra-Color-2″ icon_family=”default_arrow” url=”https:\/\/olivier-bajard.com\/en\/portfolio\/desserts-training-bonnefoi\/” text=”Register” css_animation=”zoomIn”][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/6″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#ffffff” scene_position=”center” text_color=”dark” text_align=”center” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#ffffff” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_btn size=”large” open_new_tab=”true” button_style=”regular” button_color_2=”Accent-Color” icon_family=”default_arrow” url=”https:\/\/olivier-bajard.com\/en\/spirit-great-chefs\/” text=”The other chefs” css_animation=”zoomIn”][\/vc_column][\/vc_row][full_width_section type=”full_width_content” vertically_center_columns=”true” image_url=”1339″ bg_pos=”Center Center” background_color=”#0a0a0a” text_color=”light” top_padding=”25″ bottom_padding=”20″][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”bottom” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Professional Trainings<\/span><\/i><\/a>[\/vc_column_text][\/vc_column][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”bottom” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Professional program !<\/span><\/i><\/a>[\/vc_column_text][\/vc_column][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”bottom” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Download registration form<\/span><\/i><\/a>[\/vc_column_text][\/vc_column][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”bottom” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Need Informations ?<\/span><\/i><\/a>[\/vc_column_text][\/vc_column][\/full_width_section]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#0a0a0a” scene_position=”center” text_color=”light” text_align=”center” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#ffffff” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Lilian BONNEFOI Pastry Chef…<\/p>\n","protected":false},"author":6,"featured_media":17932,"parent":0,"menu_order":120,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-24174","page","type-page","status-publish","has-post-thumbnail"],"aioseo_notices":[],"yoast_head":"\nLilian Bonnefoi - The spirit of the great chefs Olivier Bajard<\/title>\n<meta name=\"description\" content=\"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lilian Bonnefoi - The spirit of the great chefs Olivier Bajard\" \/>\n<meta property=\"og:description\" content=\"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/\" \/>\n<meta property=\"og:site_name\" content=\"Olivier Bajard\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-28T11:16:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png\" \/>\n\t<meta property=\"og:image:width\" content=\"624\" \/>\n\t<meta property=\"og:image:height\" content=\"624\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/\",\"url\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/\",\"name\":\"Lilian Bonnefoi - The spirit of the great chefs Olivier Bajard\",\"isPartOf\":{\"@id\":\"https:\/\/olivier-bajard.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png\",\"datePublished\":\"2022-03-20T18:38:17+00:00\",\"dateModified\":\"2022-06-28T11:16:20+00:00\",\"description\":\"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.\",\"breadcrumb\":{\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage\",\"url\":\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png\",\"contentUrl\":\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png\",\"width\":624,\"height\":624},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/olivier-bajard.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lilian BONNEFOI\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/olivier-bajard.com\/#website\",\"url\":\"https:\/\/olivier-bajard.com\/\",\"name\":\"Olivier Bajard\",\"description\":\"Meilleur Ouvrier de France de P\u00e2tisserie\",\"publisher\":{\"@id\":\"https:\/\/olivier-bajard.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/olivier-bajard.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/olivier-bajard.com\/#organization\",\"name\":\"pcbo sarl\",\"url\":\"https:\/\/olivier-bajard.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/olivier-bajard.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/CarreNB-original-1.5CM.jpg\",\"contentUrl\":\"https:\/\/olivier-bajard.com\/wp-content\/uploads\/CarreNB-original-1.5CM.jpg\",\"width\":177,\"height\":177,\"caption\":\"pcbo sarl\"},\"image\":{\"@id\":\"https:\/\/olivier-bajard.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lilian Bonnefoi - The spirit of the great chefs Olivier Bajard","description":"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/","og_locale":"en_US","og_type":"article","og_title":"Lilian Bonnefoi - The spirit of the great chefs Olivier Bajard","og_description":"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.","og_url":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/","og_site_name":"Olivier Bajard","article_modified_time":"2022-06-28T11:16:20+00:00","og_image":[{"width":624,"height":624,"url":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png","type":"image\/png"}],"twitter_misc":{"Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/","url":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/","name":"Lilian Bonnefoi - The spirit of the great chefs Olivier Bajard","isPartOf":{"@id":"https:\/\/olivier-bajard.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage"},"image":{"@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage"},"thumbnailUrl":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png","datePublished":"2022-03-20T18:38:17+00:00","dateModified":"2022-06-28T11:16:20+00:00","description":"Share the know-how and techniques of an experienced master confectioner in order to apply them and create an exceptional range.","breadcrumb":{"@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#primaryimage","url":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png","contentUrl":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/lilian-bonnefoi-web.png","width":624,"height":624},{"@type":"BreadcrumbList","@id":"https:\/\/olivier-bajard.com\/en\/lilian-bonnefoi\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/olivier-bajard.com\/en\/"},{"@type":"ListItem","position":2,"name":"Lilian BONNEFOI"}]},{"@type":"WebSite","@id":"https:\/\/olivier-bajard.com\/#website","url":"https:\/\/olivier-bajard.com\/","name":"Olivier Bajard","description":"Meilleur Ouvrier de France de P\u00e2tisserie","publisher":{"@id":"https:\/\/olivier-bajard.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/olivier-bajard.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/olivier-bajard.com\/#organization","name":"pcbo sarl","url":"https:\/\/olivier-bajard.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/olivier-bajard.com\/#\/schema\/logo\/image\/","url":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/CarreNB-original-1.5CM.jpg","contentUrl":"https:\/\/olivier-bajard.com\/wp-content\/uploads\/CarreNB-original-1.5CM.jpg","width":177,"height":177,"caption":"pcbo sarl"},"image":{"@id":"https:\/\/olivier-bajard.com\/#\/schema\/logo\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/pages\/24174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/comments?post=24174"}],"version-history":[{"count":0,"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/pages\/24174\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/media\/17932"}],"wp:attachment":[{"href":"https:\/\/olivier-bajard.com\/en\/wp-json\/wp\/v2\/media?parent=24174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}