A night at The Peninsula Paris, kitchens that are constantly rotating, five candidates still in the running… The de has propelled the brigade into the very codified world of palace cuisine. Just before the quarter-finals, the slightest mistake weighs heavily, especially when the plates must meet the level of a five-star Parisian.
Broadcast at the beginning of May in prime time on M6, this meeting entitled “24 hours in a palace – Peninsula” included room service, a palace croque-monsieur and a dish built around two sauces. At the end of this marathon, Louise Perrone stops at the quarter doors, at the end of an evening which tells a lot about her cooking and her choices.
Top Chef 2026 at Peninsula Paris: 24 hours under pressure
Installed in the perfectly equipped kitchens of The Peninsula Paris, Alexy Algar-Denos, Louise Perrone, Nicolas Parage, Victor Kuntz and Viviana Pisacane discover the rhythm of a house that lives from morning to evening. Around them, Anne Coruble, pastry chef of the hotel, and David Bizet, chef of L’Oiseau Blanc, embody this daily life made of precision and responsiveness, far from the frozen image of the postcard palace.
Candidates must ensure, in real conditions, three highlights: sports breakfast in room service for the champion Camille Lacourt, croque-monsieur revisited in a palace style, then gourmet dish based around two complementary sauces. Nicolas takes up the theme by talking about foods that are almost “alicaments”, such as nettle rich in iron or lemon loaded with vitamin C, reminding us that luxury service can also rhyme with nutritional performance.
Why Louise Perrone is leaving the Peninsula adventure
On the test of two sauces, David Bizet details a balancing act: working a broth, an emulsion, a juice or a cream so that the sauces respond to each other without neutralizing each other. Where two preparations are already enough to saturate time and concentration, Louise decides to make three. The ambition is strong, almost reckless, and the technical burden complicates the readability of its plate as much as the mastery of cooking.
His fate then plays out in the hidden brigade, supervised by Fabien Ferré, Yoann Conte and François-Régis Gaudry. The theme: successfully cook in an inedible container, a real “blind” test. Antoine opts for a roast, Aboubakar for a salt-crusted beetroot which seduces the jury, while Louise imprisons her product in beeswax. The opening turns out to be laborious, the cooking lacks precision, and the chef is permanently eliminated after ten broadcasts.
Louise Perrone, chef of Rouge in Marseille after Top Chef
Beyond this difficult evening, Louise’s journey remains dense. At 30, a Parisian living in Marseille for three years, she runs Rouge, opening at the end of 2024 with her partner Arthur. Having worked at L’Arpège, Lasserre, the kitchens of Yannick Alléno in Courchevel, then by Septime in Paris and Ippon in Marseille, she boasts an iodized cuisine, centered on high quality vegetables and products worked without superfluous artifice.
Throughout the season, Louise established herself as a precise and technical chef, particularly during the MOF test with her breaded poultry created in duo with Nicolas. In this tenth episode, the show also reminds us how much mood and emotional constancy count in cooking: Viviana advances supported by the kindness of Hélène Darroze, Victor approaches the world of palaces as an outsider, without codes but with a fresh perspective. Louise leaves the set with the image of a committed chef, sometimes stubborn, but totally invested in each of her plates.
Who was eliminated in episode 10 of Top Chef 2026 at Peninsula Paris?
In this special episode “24 hours in a palace – Peninsula”, it is the Marseille chef Louise Perrone who is eliminated, first from the main competition, then definitively during the hidden brigade test.
Where was episode 10 of Top Chef 2026 filmed?
The episode was filmed at The Peninsula Paris palace, with an immersion in the kitchens of the hotel and the L’Oiseau Blanc restaurant, alongside chefs Anne Coruble and David Bizet.
What were the events of episode 10 at the Peninsula?
The candidates took on three challenges: a sporty room service breakfast for Camille Lacourt, a palace croque-monsieur and a gourmet dish built around two complementary sauces.
What is the hidden brigade in Top Chef 2026?
The hidden brigade is a parallel competition where eliminated candidates compete in technical tests, judged in particular by Fabien Ferré, Yoann Conte and François-Régis Gaudry, to try to re-enter the competition.
