Chocolate-hazelnut and cocoa nibs rolled log 

After obtaining a BEP in cookery and training at the Lycée Hôtelier in Biarritz, this chef with a passion for pastry flew to Paris, where he honed his skills at Fauchon alongside Christophe Adam, then at Pierre Gagnaire, discovering restaurant pastry-making. He then gained further experience at the Hôtel de Crillon with Jérôme Chaucesse. In 2011, he moved to New York, working with Daniel Bouloud, before returning to the Basque country in 2013 to become head pastry chef at the Michelin-starred Frères Ibarboure family restaurant. A perfectionist, he takes part in competitions such as the Championnat de France des Desserts and the Championnat d'Europe du Sucre d'Art, where he is a finalist. His mentor, Thierry Bamas, Meilleur Ouvrier de France 2011, guides him in his quest for the title, which he wins in 2019 after intense training. Today, Chef Patrice Ibarboure continues to excel at his family's Michelin-starred restaurant.