The Peninsula Paris is delighted to announce the appointment of Anne Coruble as Head Pastry Chef. A member of the legendary property’s culinary team since 2019, Chef Coruble has won consistent acclaim for her exquisitely imaginative pastry creations – not only from diners, but from the highest culinary authorities at the Michelin Guides.
From Normandy to the City of Light
A native of Normandy, Chef Coruble first developed her passion while living at home and cooking with her parents. After receiving her Baccalaureate degree in science and considering a possible career in medicine, she eventually decided to follow her heart and pursue the more creative – but still rigorous – path toward becoming a pastry chef. She was particularly drawn to the idea of working with chocolate, an ingredient she found infinitely nuanced, distinctive, and versatile.
She embarked on her pastry-making career with a five-year stint at Le Bristol in Paris, under the tutelage of pastry chefs Laurent Jeannin and Julien Alvarez. Beginning as an apprentice, she was subsequently promoted to chef de partie. At the end of 2019, she joined The Peninsula Paris as Pastry Sous-Chef, a position in which she worked closely with Michelin-starred Executive Chef David Bizet. Over the following two years, her talents were lauded by numerous other chefs, restaurant critics, diners, and, in 2021, by The Michelin Guide to France, which included her on their Passion Dessert list of emerging young French pastry-makers to watch.
Daringly Delicious Creations
In her role at The Peninsula Paris, Chef Coruble strives to push the boundaries of her profession with creations that can seem unusual, even counterintuitive – but which are always superbly delicious. The desserts she has created for The Lobby, L’Oiseau Blanc, and LiLi restaurants have included such inventive flavour combinations as girolles with fir buds and caramelised hazelnuts; dark chocolate with Taggiasche olives; citrus fruits with seaweed; and vanilla with tobacco leaf.
In an effort to embrace sustainability and support local agriculture, Chef Coruble also makes a point of seeking out locally grown and produced ingredients for her recipes. Her creations reflect the changing seasonal produce of both her native Normandy and other regions of France – including unrefined honey, cream, organic cider, and many herbs. She also continually seeks out a variety of exotic artisanal chocolate, which is still her favourite medium to work with.
“I am honoured and excited to fulfil this new role at The Peninsula Paris,” said Chef Coruble of her appointment as Head Pastry Chef. “As I have already learned, being part of such a prestigious culinary team – and cooking for some of the world’s most discerning guests – pushes me to keep reaching new heights with my pastry creations.”