{"id":24198,"date":"2022-03-20T20:17:25","date_gmt":"2022-03-20T19:17:25","guid":{"rendered":"https:\/\/olivier-bajard.com\/?page_id=24198"},"modified":"2022-06-28T12:17:00","modified_gmt":"2022-06-28T11:17:00","slug":"patrice-ibarboure","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/patrice-ibarboure\/","title":{"rendered":"Patrice IBARBOURE"},"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

Patrice IBARBOURE<\/h1>\n

Best Pastry Chef of France (MOF)<\/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_1647970235476{margin-top: 30px !important;margin-bottom: 30px !important;}”]A young Best Pastry Chef of France (MOF), Patrice Ibarboure has been immersed in the restaurant business since his childhood. When he finished school, it was obvious for him to follow in the footsteps of his parents and grandparents…. Passionate about pastry, he joined the Fauchon team in Paris.<\/p>\n

“It was a revelation. I loved the finesse of the work, the precision and beauty of the gestures, a real goldsmith’s work !<\/em>” Patrice Ibarboure.<\/p>\n

There followed a journey rich in experience. He then decided to join the family nucleus and his brother Xabi Ibarboure in Bidart, La Table des Fr\u00e8res Ibarboure. It was then that he took up the game of competitions and obtained the title of Best Pastry Chef of France (MOF).<\/p>\n

A perfectionist and artist at heart, he approaches the creation of his desserts as a real challenge.<\/p>\n

Always looking for ideas for his desserts and artistic sugar creations, share an intense training course with this great professional.<\/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”]
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Restaurant Les Fr\u00e8res Ibarboure in Bidart<\/strong> <\/div>
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<\/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=”19754″ 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=”Desserts on the plate” 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=”Share the passion for sweet art and pastry-making of this outstanding 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_1647803786260{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\/trainin-desserts-ibarboure\/” 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] Patrice IBARBOURE Best Pastry…<\/p>\n","protected":false},"author":6,"featured_media":18048,"parent":0,"menu_order":120,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-24198","page","type-page","status-publish","has-post-thumbnail"],"aioseo_notices":[],"yoast_head":"\nPatrice Ibarboure - The spirit of the great chefs Olivier Bajard<\/title>\n<meta name=\"description\" content=\"A perfectionist and artist at heart, he approaches the creation of his desserts as a real challenge. 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