Anne CORUBLE

A native of Normandy, between Dieppe and Veules-les-Roses, Anne Coruble's passion for precision and science began in high school, but it was gourmet pleasure and the desire to create that drew her to pastry-making. "I didn't have a mother or grandmother who was into pastry at all. It's more the gourmet side of things that spoke for me. Patisserie is a fairly precise field, and it allows you to combine the manual with the technical side of things ", she confides, explaining how her first experiences at home helped her to develop a passion for pastries.her first in-house experiences guided her towards a CAP in pastry-making at Ferrandi Paris, obtained in 2013 after a year of intensive apprenticeship.

Training and first experiences in prestigious houses

Curious about working with chocolate, Anne continued with a CAP chocolatier-confiseur at Tecoma, alongside an apprenticeship at Noir Blanc Lait in Saint-Cloud. Prior to this, she had begun her practical career in a small Parisian boutique, Le Triomphe, run by former pastry chefs who had worked with Dalloyau. This first experience enabled her to learn the basics of the trade and the rigors of craftsmanship in a small 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 top of her class.

" I wanted to apply to a palace because I wanted to work in a house that touches on a little bit of everything. " In 2016, she joined Le Bristol as demi cheffe de partie under Laurent Jeannin and Éric Frechon, then was promoted to chef de partie in 2017. After the death of Laurent Jeannin, she went through a delicate period when the team pulled together, until the arrival of Julien Alvarez in December 2017. It was then that she met Anne-Louise Durieupeyroux, who became her assistant and working partner. during these two years, she discovers another approach to pastry-making, between technique of excellence and creativity. "I learned a totally different identity, but one that I enjoyed just as much," she says, stressing the importance of staying with a house she loves, while discovering new approaches.

Leadership and style at Peninsula Paris

In November 2019, she takes on a new challenge when she joins Peninsula Paris as sous-chef in R&D, replacing Léandre Vivier who is leaving for the Four Seasons Hôtel George V. Despite the post-Covid period, she creates the first log for Christmas 2020 and gradually develops her menus. Her commitment and vision are recognized: on March 1, 2021, she is appointed head pastry chef alongside David Bizet. "I'm not here for nothing. I've got a team following me, which is cool, so much the better," she confides, illustrating her sense of leadership and transmission.

Anne Coruble defines her style by the balance between monochrome visuals and harmonious flavors: "Few things to the eye, but several elements that create a surprise when tasted". With her creativity, exacting standards and benevolence, she continues to elevate the Peninsula Paris patisserie, while accompanying the next generation and infusing each dessert with her own unique touch.