From Normandy to Paris: A Journey of Passion
Anne Coruble’s story begins in Normandy, where her love for pastry led her to Paris after earning her scientific baccalaureate with highest honours.
At Ferrandi, she mastered the fundamentals with a Pastry CAP in 2013, followed by a Chocolatier–Confectioner CAP and a BTM in Pastry, Chocolate, Ice Cream & Confectionery.
These solid foundations set the stage for an extraordinary career in haute pâtisserie.
Crafting Excellence in Iconic Parisian Palaces
Anne honed her skills alongside world-class chefs Laurent Jeannin and Julien Alvarez at Le Bristol Paris, one of the city’s most prestigious palace hotels. Her talent and creativity propelled her to The Peninsula Paris, where she first led research and development as Sous Chef before becoming Head Pastry Chef in 2021. Today, Anne is celebrated for her precision, artistry, and ability to transform classic techniques into poetic creations.
Award-Winning Talent Recognised Worldwide
Anne’s exceptional work has earned her some of the most coveted awards in the pastry world. From the Michelin Guide’s Passion Dessert Award in 2020 to Dessert of the Year by the Lebey Guide in 2021, her accolades continued with Pastry Chef of the Year by La Liste in 2024 and Best Pastry Chef of the Year by Gault & Millau in 2025. These honours confirm her status as one of the leading figures in contemporary pastry.
Inspiring Chefs and Representing Excellence
In 2024, Anne became a brand ambassador for Les vergers Boiron, sharing her expertise and inspiring chefs globally. Her approach combines technical mastery with creativity and a poetic sensibility, making her a role model for professionals who aspire to elevate their craft and embrace innovation in the world of fine pastry.
