A dish by Kyan Khojandi and Eloy Spinnler at Colère
Eloy Spinnler teams up with Kyan Khojandi to create a vegetarian, spicy and seasonal dish, to be discovered at Colère. All profits will be donated to the Linkee association.
© Mama Shelter
Here's where you can enjoy Patrice Ibarboure's pastries, other than at his family table
Pastries from a Meilleur ouvrier de France chef to be enjoyed all over France? That's the promise of the collaboration between the Mama Shelter group and chef Patrice Ibarboure.
In the Ibarboure family, I'd like the pastry chef! To find him, you'll have to visit one of the nine Mama Shelter hotels in France. The 38-year-old chef is working on new recipes for the hotel group. Here's a sneak preview.
Three new recipes on the menu
In June 2023, Patrice Ibarboure presented his new pastries for the Mama Shelter. Basque cake, Norwegian omelette with red fruits, strawberry and Madagascan vanilla sorbet, rice with coconut milk and pineapple were all on the menu... Not forgetting the caramel-speculoos-vanilla log and the galette des rois for the festive season.
From April 2024, three new desserts will be added to the menu. The first is a floating island with Madagascar vanilla and caramelized almonds. The second is a kind of vacherin, " composed of a vanilla ganache, a disk of yuzu royal ice cream, a raspberry sorbet and a raspberry and strawberry brunoise with lime zest ", explains Patrice Ibarboure. And finally, to round things off, a flan pâtissier served in wooden boxes. "The idea is to make a dessert that can be placed on the table for customers to share," explains the chef.
What about the family business?
The third generation of the Ibarboure family, Patrice and his brother Xabi run the hotel-restaurant "La Table des Frères Ibarboure" (17/20 - 4 toques) in Bidart, near Biarritz. However, the pastry chef, Meilleur Ouvrier de France (MOF) 2019, answered the call when the Mama Shelter hotel group approached him to join its remote teams. "I started with a testing phase in January and was selected. I like the atmosphere at Mama, the quirky side... I thought that with my MOF title, it would bring in a bit of youth," enthuses the chef.
But there's no question of spreading himself too thin: the pastry chef remains focused on his establishment. " I'm there all the time, it's my main place of activity. We work as a family with my brother, my sister-in-law and my wife, who looks after the hotel. The two brothers are currently working on a new project, " a book about our two worlds ". We'll tell you more soon!
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