Pascal is the consummate host, one who welcomes his guests as if they were dining in his own home for the evening.
It's the kind of hospitality he experienced growing up in the Bordeaux region of France. Restaurants are an extension of the community, a place of comfort that feeds the body and nourishes the soul.
"I enjoy this business because of the relationships with the people," says Berthoumieux, easily identified by his dapper attire, warm spirit and genuine interest in his guests. "My establishments are places where the community connects, mark milestones and celebrate friendship over good food."
Berthoumieux, earned a culinary and management degree in Bordeaux but felt the draw of the front-of-the-house early on. He gained valuable experience after graduation working in the French Riviera during the summer seasons and the French Alps during the winter seasons.
He then moved to Paris and worked at two star Michelin restaurant, La Maison Blanche, on Avenue Montaigne before heading to May Ray, a trendy restaurant-bar formerly owned by Johnny Depp, Sean Penn and other celebrities. During that time, Berthoumieux met his wife, Rebecca, an American student studying at La Sorbonne in Paris.
In 2000, he followed her home and moved to Chicago first working at the Tip Top Tap lounge, the iconic though now shuttered, restaurant in the Allerton Hotel. Berthoumieux then spent several invaluable years learning and working at Kiki's Bistro with owner George Cuisance before deciding to open his own establishment with the joie de vivre of restaurants he acquired over the last decade in Chicago.
In 2009, Berthoumieux opened his first restaurant Bistro Bordeaux, an authentic French bistro. Two years later, he opened Creperie Saint Germain, an authentic French Creperie located downtown Evanston.
Most recently, Berthoumieux opened Patisserie Coralie, a boutique French pastry shop and cafe in the center of downtown Evanston.
Meet our new executive chef Romain Durand.
"Life is about to get sweeter"
Fiona is a Chicago native who spent much of her childhood collecting cookbooks and cooking with her mother. After several years traveling around Europe, Fiona developed a profound admiration for authentic, natural ingredients, long afternoons of conversation and coffee, and old-world European hospitality. After returning to the states, Fiona immediately enrolled in grad school at DePaul’s Kellstadt School of Business, earning her MS in Hospitality Leadership and Operational Performance a year later. Since graduating in 2016, she has been passionately invested in the Coralie brand, learning and leading with the goal of growing and improving the business so more people can enjoy an authentic French experience in America every day.
When she is not working, Fiona spends her time creating recipes for her food blog and her family, taking ballroom dance classes, and perusing grocery store aisles for new, exciting ingredients. A few of her current favorites are tahini, date syrup, za’atar and gochujang.
Kayley was born and raised in the northern suburbs of Chicago. Being a curious kid, she started working at her family’s catering company at a young age, learning the ins and outs of how to run a successful business. Years later, her love of food is something she still remains passionate about. “I always tell people, I’m just like the food critic from Ratatouille ‘If I don’t love it, I don’t swallow’.”
Kayley is currently finishing a Bachelor's Degree in Business at Northeastern Illinois University with the goal of opening her own restaurant in the future. Since starting at Coralie in early 2016 she has worked hard to bring a down to earth American sensibility to the company while maintaining the company’s reputation as a the high quality French pastry shop.