Born and raised in the North of France, Chef Coralie started to cook traditional food at home, with her mum when she was 8 years old. At 14, she decided to participate in a cooking contest and finished in 3rd place.

Coralie had the opportunity to study at the Culinary and Pastry school in Paris. She decided at 16 years old to Travel to New Zealand as an exchange student. After school, she went to Montreal for 4 months for an internship.

At the end of the scholarship, Chef Coralie had the opportunity to work at the restaurant “Hostellerie le fox“ a 2 star Michelin restaurant for one year. After a few destinations including, Belgium and Canada, she decided to pack her luggage and head to St Barth.

She spent a year working at Villa Marie, then spent 2 years at Cheval blanc making patries. After her time at Cheval Blanc she spent 2 years at L’atelier of Joel Robuchon as the Pastry Sous Chef.

After 5 years in Saint Barth, Chef Coralie is ready to share her vision. A culinary experience blending flavors and techniques honed over years of passion and dedication.