Born in Normandy, Anne Coruble, aged 29, grew up surrounded by her family, it was with her parents that she acquired a taste for cooking and more specifically, baking. Rigorous and precise in everything she undertakes, she first followed a scientific path and obtained her Baccalaureate with honors. Then, between medicine and cooking, her heart discovered its true passion. She followed it to pastry and wanted to specialize in working with chocolate, a product that she particularly likes and that she could talk about for hours.


Anne cut her teeth with pastry chefs Laurent Jeannin and Julien Alvarez at Le Bristol in Paris. She spent five years there, first as an apprentice and then became chef de partie. At the end of 2019, she joined The Peninsula Paris team as second in pastry, in charge of creation and then became Pastry Chef in February 2021. Over the past two years she has developed and a kitchen filled with creativity and a rapport with Chef Bizet and with whom she shares the same definition of high-flying gastronomy 


Spotted by the prestigious Red Guide in January 2021, Anne Coruble was the winner of the Passion Dessert selection, a distinction highlighting young talents in the world of pastry, an important recognition that has come to attest to her abilities. She then received the Guide Lebey prize for the best dessert in 2022 for her plated dessert, Grilled Vanilla and Caramelized Tobacco.