Anne CORUBLE

A native of Normandy, between Dieppe and Veules-les-Roses, Anne Coruble has been passionate about precision and the sciences since high school, but it was her love of food and her desire to create that led her to pastry.“I didn’t have a mom or grandmother who was into pastry at all. It was more my love of good food that drew me in. Pastry is a field that requires a lot of precision, and it combines hands-on work with technical skills,” she says, explaining how her early experiments at home led her to pursue a CAP in pastry arts at Ferrandi Paris, which she earned in 2013 after a year of intensive training.

Training and Early Experience at Prestigious Establishments

Intrigued by working with chocolate, Anne went on to earn a CAP in chocolate and confectionery at Tecoma, while simultaneously completing an apprenticeship at Noir Blanc Lait in Saint-Cloud. Prior to that, she had begun her hands-on career at a small Parisian shop, Le Triomphe, run by former pastry chefs who had worked with Dalloyau. This early experience allowed her to learn the fundamentals of the trade and the precision of artisanal craftsmanship in a small-scale production environment. She then completed her training with the Brevet de Technicien des Métiers at the École de Boulangerie et Pâtisserie de Paris (2014–2016), where she graduated at the top of her class.

“ I wanted to apply to a luxury hotel because I wanted to work at a place that does a little bit of everything.” In 2016, she joined Le Bristol as a sous chef under Laurent Jeannin and Éric Frechon, and was promoted to chef de partie in 2017. After Laurent Jeannin’s passing, she went through a difficult period during which the team pulled together, until Julien Alvarez arrived in December 2017. It was then that she met Anne-Louise Durieupeyroux, who would become her assistant and collaborator. Over the course of those two years, she discovered a different approach to pastry making, one that balanced technical excellence with creativity.“I learned a completely different style, but one that I enjoyed just as much,” she says, emphasizing the importance of staying at a place she loves while discovering new approaches.

Leadership and Style at The Peninsula Paris

In November 2019, she took on a new challenge by joining The Peninsula Paris as sous-chef of R&D, replacing Léandre Vivier, who was leaving for the Four Seasons Hotel George V. Despite the post-COVID period, she created the first 2020 Yule log and gradually expanded her menus. Her dedication and vision were recognized: on March 1, 2021, she was named pastry chef alongside David Bizet.“I’m not here for nothing. I have a team that follows me—that’s cool, and I’m glad,”she says, illustrating her sense of leadership and mentorship.

Anne Coruble defines her style as a balance between monochromatic visuals and harmonious flavors:“Not much to the eye, but several elements that create a surprise when tasted.”Combining creativity, high standards, and kindness, she continues to elevate the pastry arts at The Peninsula Paris, while mentoring the next generation and infusing each dessert with her unique touch.