Pastry Chef of the Year 2026: Anne Coruble, crowned by Gault&Millau

On Monday November 17, the head pastry chef of the Oiseau Blanc restaurant at the Peninsula Paris was awarded the title of Pâtissière de l'Année 2026 at the annual ceremony held at the Maison de la Mutualité in Paris. This category rewards chefs who have demonstrated their ability to consistently combine technical skill and creativity. Four other sweet talents were nominated: the duo Taira Kawamura & Anthony Fresnay, from the restaurant La Pyramide in Vienne, Jade Franceschino, from the restaurant Lalique - Château Lafaurie-Peyraguey in Bommes and Alexis Pocinho, from the restaurant La Table de Franck Putelat in Carcassonne.

"It's a great source of pride, and I'd like to thank Gault&Millau. Thanks to the whole team in pastry and kitchen, to my sous-chefs, I share this award with them. I believe that the symbiosis between cooking and pastry-making is essential today, to ensure consistency throughout the meal", declared the winner, smiling broadly.

A pastry chef with a strong identity

Originally from Normandy, between Dieppe and Veules-les-Roses, Anne Coruble is guided by gourmet taste and precision. After a CAP in pastry-making at Ferrandi Paris and a CAP in chocolate-making and confectionery at Tecoma, she learned the basics of excellence in small boutiques before joining the Parisian palaces. At Le Bristol, under Éric Frechon and Laurent Jeannin, she became chef de partie, honing her technique and meeting her future assistant Anne-Louise Durieupeyroux.

In 2019, she joins the Peninsula Paris as R&D sous-chef, before being appointed pastry chef alongside David Bizet in 2021. Together, they instill a shared vision: rigor, creativity and a taste for emotion. Anne's patisserie is distinguished by its subtle balance between refined visuals and surprising flavors, where each dessert tells a story. Between her benevolent leadership and her constant quest for perfection, she puts her own stamp on each creation, making the Peninsula vibrant and training the next generation.

• Read the Gault&Millau review of L'Oiseau Blanc - The Peninsula Paris
• See Anne Coruble's Instagram account

"I congratulate all the nominees. It's a great commitment to support chefs and pastry chefs. This trophy is about showcasing talent, with values we share: excellence, creation, passion. We're committed to supporting chefs every day, to sublimate their creations", said Constance Buffet, Managing Director of Elle & Vire Professionnel