{"id":23904,"date":"2022-03-23T18:11:38","date_gmt":"2022-03-23T17:11:38","guid":{"rendered":"https:\/\/olivier-bajard.com\/?page_id=23904"},"modified":"2022-06-28T15:43:55","modified_gmt":"2022-06-28T14:43:55","slug":"patrice-ibarboure","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/es\/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 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

Mejor pastelero de Francia (MOF)<\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” bg_color=”#ffffff” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”4%” overlay_strength=”0.3″ 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\/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-6-percent” column_padding_position=”all” 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”][nectar_animated_title heading_tag=”h5″ style=”color-strip-reveal” color=”Accent-Color” text=”El Esp\u00edritu”][vc_column_text css=”.vc_custom_1648055285073{margin-top: 30px !important;margin-bottom: 30px !important;}”]Joven Meilleur Ouvrier de France, Patrice Ibarboure est\u00e1 inmerso en el mundo de la restauraci\u00f3n desde su infancia. Cuando termin\u00f3 la escuela, era obvio que seguir\u00eda los pasos de sus padres y abuelos…. Apasionado de la pasteler\u00eda, se uni\u00f3 al equipo de Fauchon en Par\u00eds.<\/p>\n

“Fue una revelaci\u00f3n. Me encant\u00f3 la delicadeza del trabajo, la precisi\u00f3n y la belleza de los gestos, \u00a1un verdadero trabajo de orfebrer\u00eda!<\/em>” Patrice Ibarboure.<\/p>\n

Sigui\u00f3 un viaje rico en experiencias. Entonces decidi\u00f3 unirse al n\u00facleo familiar y a su hermano Xabi Ibarboure en Bidart, La Table des Fr\u00e8res Ibarboure. Fue entonces cuando se inici\u00f3 en el juego de las competiciones y obtuvo el t\u00edtulo de Meilleur Ouvrier de France.<\/p>\n

Perfeccionista y artista de coraz\u00f3n, afronta la creaci\u00f3n de sus postres como un aut\u00e9ntico reto.<\/p>\n

Siempre en busca de ideas para sus postres y creaciones art\u00edsticas de az\u00facar, comparta un intenso curso de formaci\u00f3n con este gran profesional.<\/strong><\/p>\n[\/vc_column_text]

<\/div><\/div>[vc_custom_heading text=”Siga el chef” font_container=”tag:h5|text_align:left|color:%23bfbfbf” use_theme_fonts=”yes” css=”.vc_custom_1648055301184{margin-bottom: 10px !important;}”][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\/1″ column_border_width=”none” column_border_style=”solid”]
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Restaurante Les Fr\u00e8res Ibarboure en Bidart<\/b> <\/div>
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freresibarboure<\/a> <\/div>
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patriceibarboure<\/a> <\/div>
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ibarbourepatrice<\/a> <\/div>
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patrice-ibarboure-314b6082<\/a> <\/div>
<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” bg_image=”19753″ 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(0,0,0,0.8)” 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=”Formaci\u00f3n” font_container=”tag:p|text_align:center|color:rgba(255%2C255%2C255%2C0.7)” use_theme_fonts=”yes” css_animation=”fadeInUp” css=”.vc_custom_1648055330285{margin-top: 10px !important;margin-bottom: 10px !important;}”][vc_custom_heading text=”Postres en el Plato” font_container=”tag:h2|font_size:52|text_align:center|line_height:52px” use_theme_fonts=”yes” css_animation=”fadeInUp”]
<\/div><\/div>[vc_custom_heading text=”Comparta la pasi\u00f3n por el dulce arte de la pasteler\u00eda de este destacado chef.” font_container=”tag:p|font_size:18|text_align:center|color:%23ffffff” use_theme_fonts=”yes” css_animation=”fadeInUp” css=”.vc_custom_1648055454941{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” text=”Registro” css_animation=”zoomIn” url=”https:\/\/olivier-bajard.com\/es\/portfolio\/formacion-postres-ibarboure\/”][\/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\/es\/espiritu-grandes-chefs\/” text=”Otros 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]Formaci\u00f3n Profesional<\/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]Programa Profesional<\/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]Descargar el formulario de inscripci\u00f3n<\/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]\u00bfNecesita informaci\u00f3n?<\/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 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 Mejor pastelero de…<\/p>\n","protected":false},"author":6,"featured_media":18050,"parent":0,"menu_order":120,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-23904","page","type-page","status-publish","has-post-thumbnail"],"aioseo_notices":[],"yoast_head":"\nPatrice Ibarboure - El esp\u00edritu de los grandes chefs Olivier Bajard<\/title>\n<meta name=\"description\" content=\"Perfeccionista y artista de coraz\u00f3n, afronta la creaci\u00f3n de sus postres como un aut\u00e9ntico reto. \u00a1Descubra a Patrice Ibarboure!\" \/>\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\/es\/patrice-ibarboure\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patrice Ibarboure - 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