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.
This French chef sketches her desserts to visualize them before preparing them, and she doesn’t hesitate to use radishes, green peppers, olives, or vinegars… to create fresh, surprising, and memorable creations.
Throughout his career she has received numerous accolades throughout her career, including Pastry Chef of the Year 2024 from La Liste and Pastry Chef of the Year 2026 by the Gault & Millau gastronomic guide.