Anne Coruble: “The perfect dessert is one that transforms a meal into a memory”

We have often claimed that patisserie deserves its place at the pinnacle of the culinary arts and sciences. And no one better than Anne Coruble, one of the most popular pastry chefs right now, to give full meaning to that request. She possesses all the qualities we can think of to represent the best version of the modern pastry chef: knowledge, technical rigor, elegance and aesthetic sensitivity, and the audacity necessary to push the boundaries of classic French formalism.

After a solid academic education and an enriching stint at such prominent establishments as Le Bristol, Anne Coruble arrived at the Peninsula Hotel in Paris, first as a development sous chef and later, and to this day, as a pastry chef. Pastry Chef of the Year 2024 from La Liste and Pastry Chef of the Year 2026 by the Gault & Millau gastronomic guide are some of the awards he has received.

In so good.. magazine 35 we have spoken with her. Below, we share an excerpt from the interview published in the print edition.

Photos, Damien Allard

Discover so good.. magazine 35

Seaweed, asparagus, black garlic, sorrel, Kalamata olives, radicchio… these are not very common ingredients in traditional desserts. Is it a nod to nature or simply elements that help you express your creativity?

These ingredients are a real nod to nature and the elements that surround us. For me, pastry is not limited to fruit or sugar: certain products, even the most surprising ones, can bring notes of freshness, acidity, or complexity, as if they were in a savory dish. I often discover these ingredients while traveling or meeting people, and they become a source of inspiration, prompting me to explore unexpected textures and combinations. It is this blend of discovery and imagination that is at the heart of my creations.

Congratulations, because your desserts prove that it is perfectly possible to combine bold flavors with beautiful, elegant, and delicate aesthetics. How do you achieve this balance?

I work a lot from sketches and drawings. Sketching my desserts before preparing them allows me to visualize the world I want to create, depending on the season, the theme, or the ingredients available. Then I compose each element and move on to the tasting phase, refining the flavors, textures, and combinations. It is meticulous, almost scientific work, but it also leaves room for intuition. The balance comes from this combination of rigor and creativity, between reflection and the pleasure of tasting.

How do you define the perfect dessert? What should it be like and what ingredients should it contain?

For me, the perfect dessert is not a recipe itself, but a shared moment. It is the emotion you feel when you eat it, the moment of happiness created with your loved ones, whether they are friends or family. The perfect dessert is one that transforms a meal into a memory, that brings a smile or a sense of wonder. The ingredients are secondary: what really matters is what they become together and how they bring the experience to life.

Plated desserts, chocolates, cakes, tarts… It is very difficult to do everything and do it as well as you do. Why are there fewer and fewer chefs who are wellrounded, and more and more chefs who specialize in a single area?

I think every chef develops their own universe and their own strengths. Some choose to specialize, while others explore various disciplines. Personally, I don’t like routine: I enjoy working on a plated dessert as much as I do in boutique patisserie. Patisserie evolves very quickly, and we must constantly adapt to customer expectations. The important thing is to remain curious, surround yourself with people who share the same values, and continue to improve. That is what makes our profession vibrant and exciting.

Discover these creations and the full interview in so good.. magazine 35, in which Anne Coruble reveals what the day-to-day life of a chef in charge of all the pastries at a luxury hotel like the Peninsula is like, or gives us her opinion on the shortcomings of French pastry.