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Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure

Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure

Patrice Ibarboure is one of the youngest chefs to achieve the MOF title.

After two years in Fauchon, he went through prestigious kitchens, being in charge of the sweet station with Pierre Gagnaire in Paris or Daniel Boulud in New York. In 2013, he then joined his brother Xabi, a chef, to direct the gastronomic proposal of the restaurant Les Frères Ibarboure, with one Michelin star and located in Bidart, a French town very close to the border of Spain. The designation of Patrice as MOF shows that the trade has been open to restaurant confectioners.

In so good # 21, we interviewed this professional and entered into the concerns that have led him to struggle to get this title. We also share the recipe for this exotic mojito. “I wanted to show this creation in So Good because it is a restaurant dessert that represents me very well. I was looking for a preparation that was light in terms of flavors and visually delicate,” says Ibarboure.