Cereal inspired Paris-Brest

Anne Coruble, the Pastry Chef at the Parisian Palace The Peninsula, was voted Pastry Chef of the Year 2024.

A native of Normandy, Anne was immersed in the world of cooking at an early age and developed a particular fascination for chocolate.
Once graduating High-school with a major in science, she gave up the idea of studying medicine and decided to follow her call, indulging in her passion for pastry-making. She earned a vocational degree (CAP) in pastry-making and a second vocational degree (CAP) in chocolate-making. Then, the chef joined the prestigious Le Bristol palace in Paris where she remained for 5 years and worked with Chefs Laurent Jeannin and Julien Alvarez.
In 2019, Anne joined The Peninsula Paris as a Research and Development Sous-Chef. She quickly rose through the ranks and was given the position of Pastry Chef in 2022.

Over the years, Anne has developed her own distinctive pastry-making style: elegantly crafted pastries, based on a few highly refined flavors, combining different subtle textures and decorated with great finesse. She excels in modernizing the great French pastry classics, adding her feminine and technical touch.
Her work has received numerous accolades: voted Passion Dessert by the Michelin Guide in 2021, Best Dessert of the Year 2022 by the Lebey Guide, Madeleine du Jury by the magazine Fou de Pâtisserie and Chef of the Year, 2024 by La Liste.

For VoilaChef, Anne Coruble takes you into her delicate, enchanting world, revisiting French pastry classics with 3 sublime creations: a Marbled Chocolate Tartlet, a cereal-inspired Paris-Brest and her signature Vanilla-flavored Saint-Honoré.