Xabi Ibarboure

Chef Xabi Ibarboure's culinary philosophy is deeply rooted in the rich tapestry of family tradition and the vibrant terroir of the Basque Country. Having grown up immersed in the restaurant's kitchens, he carries forward an ethos of excellence and high gastronomic standards established by his parents and uncle. While honoring this heritage, Xabi, alongside his brother Patrice (Pastry Chef), champions a 'contemporary cuisine' that subtly integrates historical recipes and ancestral wisdom, creating a seamless transition between past and present rather than a radical reinvention. At the heart of their approach is an unwavering commitment to local sourcing and a profound respect for the regional bounty. Xabi expresses continuous awe for "the quality and beauty of Basque Country foodstuffs," transforming them into narratives on a plate. This commitment translates into sourcing seafood from specific local ports like Saint-Jean-de-Luz and Capbreton, and salmon from the Adour. A significant and unique aspect of their philosophy is the direct connection to nature through their own aromatic garden, a testament to their love for foraging and the integral role of botanicals in their dishes. They cultivate an array of aromatic plants, courgettes, and edible flowers, integrating ingredients like verveine with strawberries and raspberries, or rosemary, mint, and pineapple sage into sorbets, truly allowing the garden to dictate the menu. Their overarching vision is to craft a simple, accessible, yet profoundly emotional and precise culinary journey. Xabi and Patrice aim to tell the story of the Basque Country through their plates, offering dishes that are clear, unpretentious, and resonate with the essence of their region. This collective creativity, described as a "four-hands cuisine," is inventive, refined, and in constant dialogue with the seasons and the Basque land, ensuring each dish is an experience where modernity harmonizes with authenticity. Chef Xabi Ibarboure's signature approach in the kitchen is defined by a meticulous blend of contemporary technique and a deep reverence for Basque ingredients, culminating in an "inventive and refined" cuisine. He crafts dishes that are "clear, unpretentious," yet executed with precision and an eye for both flavor and aesthetic balance. His style is heavily influenced by the bounty of his own aromatic garden, where he personally forages daily for wildflowers, aromatics, and other botanicals that take center stage in his preparations. This deep connection to the vegetal world ensures a gastronomy 'turned towards herbs, flowers, and citrus'. Plating at Les Frères Ibarboure is an integral part of the culinary experience, conceived with artistic intent. Xabi collaborates closely with ceramist Maria Urroz to create custom tableware, where plates are designed as a "frame for a work of art." These bespoke pieces, often inspired by leaves from their garden or the tones of Bidart beach, strategically place the 'vegetal' at the core of the dining experience. Beyond the plates, the entire table setting reflects this thoughtful approach, from custom-made tensioned tablecloths to local artisanal elements like Basque Alki chairs, pistachier wood steak knives by Les Couteliers Basques, and a unique bread basket shaped like a water wheel crafted by local Compagnons du Tour de France students. Among their most iconic and legendary signature dishes, which encapsulate their philosophy and technical mastery, are: * **Txangurro de Aïta, condiments huître et oursin, consommé de crustacés**: A refined tribute to their father's classic crab dish, showcasing continuity and evolution. * **Rencontre entre notre jardin d’aromates et les légumes de Jean Luc Garbage, eau de tomate parfumée à l’huile de thym, cueillette de fleurs**: A celebration of local produce and their garden's aromatic treasures. * **Magnificent sole from Saint-Jean de Luz**: Extracted from large 800g pieces, served on a carpet of peas and rose geranium, subtly enhanced with a dash of wasabi, exemplifying their commitment to pure, local flavors. * **Flower of zucchini from our garden, langoustine soufflé, sun vegetables, Nantua sauce and tomato basil crisp**: A harmonious dish blending garden freshness with luxurious seafood. * **Coloured tomatoes from the Amizolako Landa farm, tomato infusion with aromatic garden herbs, balsamic vinegar and lemon olive oil**: A vibrant, garden-inspired appetizer highlighting the quality of local tomatoes. * **Pork in the spotlight**: Eric Ospital's brisket confit for eight hours, crispy black pudding and braised cheek, served with figs, eggplant and miso—a robust and complex creation celebrating regional meats.

Career

• Chef De Cuisine at LES FRERES IBARBOURE, Bidart
• Chef de partie at Hôtel Le Meurice, Paris
• Chef de partie at La Côte Saint-Jacques & Spa *****, Joigny
• Specialist at le jardin des sens, Montpellier