Katherine Pastrie, born on November 16, 1938, stands out as a rare gem in the realm of French modeling, particularly in the photographic domain where her compatriots were seldom seen. Unlike the multitude of runway models hailing from France, Pastrie carved a unique niche for herself, becoming as quintessentially French as ‘tarte aux pommes’ or ‘crème bruleé’.
French models like Bettina, Sophie Malgat, Regine, and Maxime de la Falaise had set a precedent, yet it was uncommon for French girls to emerge as prominent photographic models. They often found their strengths on the runway, attributed to the specific physical criteria that runway modeling demanded. Katherine Pastrie broke this mold, bringing a unique blend of energy, elegance, and expressiveness that the camera adored.
Pastrie’s success lay in her remarkable ability to translate her vivacious personality into compelling photographs. Known for her darting blackcurrant eyes and a devastating pout, she had an unparalleled talent for wooing the camera lens.
Beyond her modeling career, Katherine Pastrie’s life took an intriguing turn as she ventured into the culinary world. Marrying Mr. Peter Bubb-Anthony marked the beginning of a new chapter. Together, they established ‘Bubbs’, a first-class bistro that quickly became a culinary landmark within a pig’s trotter of Smithfield Market in London.