• How to eat well, according to Guillaume Brahimi. (SBS)Source: SBS
Guillaume Brahimi guides us to the heart of France by exploring its wonderful food culture and serving up his 'Plat du Tour' each night of the Tour de France.
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11 Aug 2020 - 12:13 PM  UPDATED YESTERDAY 1:43 PM

Episode one

During each live stage of the Tour de France, Saturday 29 August, 2020 on SBS

Tour de France Stage 1 - Nice – Nice

Guillaume introduces the French philosophy of savoir vivre, and to live the best life in France, food is the foundation of their lives. Today Guillaume creates his Ratatouille – a classic Provencal dish accompanied by his ‘secret’ recipe of home-made olive tapenade. The olives and the ratatouille are a nod to today’s start and finish stage city of Nice, home to some of the world’s best tasting olives.  

RECIPE
Ratatouille with tapenade

This dish is named from the Occitan language spoken in southern France. From the words ‘ratatolha’, meaning ‘chunky stew’ (in French military slang, ‘rata’ was a mix of beans, potatoes and mixed vegetables with fatty meat), and ‘touiller’, meaning to toss, or stir up, food.

Episode two

During each live stage of the Tour de France, Sunday 30 August, 2020 on SBS

Tour de France Stage 2 - Nice – Nice

Today the Tour starts and finishes in Nice again, and Guillaume pays tribute to a dish from one of France’s most infamous chefs Auguste Escoffier, who was born in the region. Guillaume is serving his version of Escoffier’s classic Steak Tartare and dishes out some expert advice when ordering this raw meat dish in a French restaurant.

RECIPE
Steak tartare with pommes gaufrettes (waffle fries)

While steak tartare is traditionally served with fries, Guillaume serves his tartare with pommes gaufrettes - you will need to use the lattice blade of a mandolin to create the iconic waffle shape.

Episode three

During each live stage of the Tour de France, Monday 31 August, 2020 on SBS

Tour de France Stage 3 - Nice – Sisteron

As the Tour prepares to leave Nice, Guillaume pays homage to the city’s Italian influences and shows us how to make Pissaladière - a French tribute to pizza. Australia is gaining a reputation for producing amazing chesses and Guillaume shows us a local goat cheese that takes this dish to the next level. Pissaladiere is the perfect dish to share, so Guillaume invites some friends to enjoy this classic street food snack and bid farewell to the Mediterranean.

RECIPE
Pissaladière with white anchovy and olive

Traditionally from Nice, this dish is thought to have originated from a 15th century Genoese recipe. Thick pizza dough is topped with caramelised onions, black olives and of course, anchovies – the most celebrated of which are from Collioure, where they have been fished by net and salted by hand since the Middle Ages. This version uses puff pastry, marinated white anchovies and goat’s cheese.  

Episode four

During each live stage of the Tour de France, Tuesday 1 September, 2020 on SBS

Tour de France Stage 4 - Sisteron - Orcières-Merlette

Today’s race starts in Sisteron, which is famous for its spring lamb, so Guillaume celebrates by cooking a traditional lamb roast, and also shares his secret to making any roast spectacular. We also meet a local butcher who gives Guillaume a few tips for the dish.

RECIPE
Slow roast lamb shoulder and crispy Kipfler potatoes

In France, the region of Sisteron is famous for its lamb. Thankfully, you can also find excellent quality lamb in Australia too! This lamb and potato dish uses salsa verde to give a modern spin to a heart-warming classic.

Episode five

During each live stage of the Tour de France, Wednesday 2 September, 2020 on SBS

Tour de France Stage 5 - Gap – Privas

Pears are a celebrated fruit in France, and in Autumn they are found in abundance at the fresh markets throughout Gap, today’s stage start town. Guillaume uses his favourite Australian variety to make Poire Belle Helene, a classic French dessert that celebrates the humble pear, and shows us the ‘Guillaume Challenge’ to make the perfect whipped cream.

RECIPE
Poire Belle Helène with warm chocolate sauce

This dish is named after the opera, La Belle Helen (the beautiful Helen) by Offenbach – parodying the story of Helen's elopement with Paris, the event that kicked off the Trojan War. You will need an ice cream machine to complete this French classic.

Episode six

During each live stage of the Tour de France, Thrusday 3 September, 2020 on SBS

Tour de France Stage 6 - Le Teil – Mont Aigoual

This stage of the Tour begins on The Rhone, and Guillaume follows the river down to the Mediterranean to make Bouillabaisse - a classic fish soup. Guillaume cooks with the freshest seafood and shows us how to make a rouille (sauce) – the key to any good Bouillabaisse.

RECIPE
Bouillabaisse

Bouillabaisse originated in the Mediterranean port city of Marseille. A fish stew, the origin of its name is the Provençal Occitan word bolhabaissa – from bolhir (to boil) and abaissar (to simmer). 

Episode seven

During each live stage of the Tour de France, Friday 4 September, 2020 on SBS

Tour de France Stage 7 - Millau – Lavaur

Blue cheese – one of the most divisive ingredients in the culinary world. Today, Guillaume pays homage to Roquefort, the home of its namesake cheese and just 30 minutes from today’s tour start. We learn how to make his twice baked Roquefort souffle, the perfect gateway meal to the best blue cheese in the world.

RECIPE
Twice-baked cheese soufflé with Roquefort cream

Classic French soufflés get an indulgent twist with a rich and sharp cloak of Roquefort cream.

Episode eight

During each live stage of the Tour de France, Saturday 5 September, 2020 on SBS

Tour de France Stage 8 - Cazères-sur-Garonne – Loudenvielle

Steak frites is a French classic that you can find in many Australian pubs or bistros, but today Guillaume shows us how to make a Béarnaise sauce that will have you making steak frites at home in no time. This is a meal fit to replenish riders and spectators alike after today’s tour stage takes us on the first of several demanding climbs through the Pyrenees.

RECIPE
Steak frites with béarnaise sauce

Steak-frites is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of France and Belgium, which both claim to be the place of its invention. 

Episode nine

During each live stage of the Tour de France, Sunday 6 September, 2020 on SBS

Tour de France Stage 9 - Pau – Laruns

Today’s stage runs through the Pyrénées-Atlantiques region. This area includes French Basque country which has a rich culinary heritage and a tradition of simple hearty rural meals made with fresh produce from the region - especially capsicums. To celebrate, Guillaume makes a traditional dish from Northern Basque Country called Piperade, and serves it with a medley of seafood.

RECIPE
Mooloolaba swordfish, sauce Piperade, clams

Piperade is a typical Basque dish containing green capsicum, tomatoes and onion sautéed and flavoured with espelette pepper - a fiery red chilli pepper cultivated in Espelette, a Basque territory. 

Episode ten

During each live stage of the Tour de France, Tuesday 8 September, 2020 on SBS

Tour de France Stage 10 - Îles d’Oléron – Îles de Ré Saint-Martin-de-Ré

With the Tour de France doing some island hopping today, Guillaume takes an excursion to the coast to show you how the French eat their oysters and chats with a fourth-generation oyster farmer. He also makes an aioli with an unexpected ingredient that will make you jealous!

RECIPE
Sydney Rock oysters with Mignonette dressing

The Sydney Rock oyster was first harvested for the lime in its shell, but they have since been rightfully recognised as some of the best oysters in the world. This classic shallot vinegar is the perfect accompaniment to the Sydney Rock’s characteristic rich sweetness.

Episode 11

During each live stage of the Tour de France, Wednesday 9 September, 2020 on SBS

Tour de France Stage 11 - Châtelaillon-Plage – Poitiers

Today’s tour stage begins in a charming seaside resort on France’s west coast – Châtelaillon-Plage. Today Guillaume celebrates the town’s shellfish festival with his take on Mussels Marinieres and also talks to his fish monger Costa about mussels and Australian seafood.

RECIPE
Mussels Marinières with grilled baguette

This is a quintessential French dish – Guillaume himself says the dish is the cornerstone of French cooking. 

Episode 12

During each live stage of the Tour de France, Thursday 10 September, 2020 on SBS

Tour de France Stage 12 - Chauvigny – Sarran Corrèze

Two hours north of today’s start town of Chauvigny is Lamotte-Beuvron, a small rural town best known as the home of the tarte Tatin. The dish may have been created by accident, but it’s been chosen by Guillaume on purpose – this upside-down apple tart is a heart-warming dessert that is perfect in winter months, and the perfect way to celebrate the  Aussie-grown Granny Smith apple.

RECIPE
Apple tarte Tatin with cinnamon ice-cream

A dark and sticky sweet treat accompanied by perfectly crisp pastry. According to legend, tarte Tatin was invented by mistake in the 1880s, when a hotelier tried to disguise a burnt apple tart.

Episode 13 

During each live stage of the Tour de France, Friday 11 September, 2020 on SBS

Tour de France Stage 13 - Châtel-Guyon – Puy Mary Cantal

Today’s tour stage finishes at Puy Mary, a volcanic peak in the Puy-de-Dôme region, whose lush green hills support a thriving dairy industry. In honour of this Guillaume talks us through the importance of butter in French cuisine and grills king prawns in an herbed butter recipe which has remained a secret for more than a century.

RECIPE
Whole king prawns with Cafe de Paris butter, fennel and herb salad

Café de Paris butter was created by Freddy Dumont in 1941. He served it with sirloin steak in the Restaurant Café de Paris in Geneva. The exact recipe is probably still secret to this day and is still on the menu. Combined with the sweetness of the prawns and the aniseed of the fennel, this dish packs a delightfully simple punch of flavour.

Episode 14

During each live stage of the Tour de France, Saturday 12 September, 2020 on SBS

Tour de France Stage 14 - Clermont-Ferrand – Lyon

Story outline: Today’s tour stage ends in Lyon, the gastronomical capital of France, and according to the French, the world. So, Guillaume celebrates by making the world’s best fish and chips. From filleting to frying, learn how to put a truly French spin on a dish that is also close to Australia’s heart.

RECIPE
Whole whiting Colbert, pommes Pont Neuf and beurre maître d’hôtel

Named for its process, 'á la Colbert' means to trim and present a fish – often an inexpensive one, such as whiting. Traditionally, the fish is crumbed and fried, then served with herbed butter. You will need a sharp filleting knife, kitchen scissors and some fish tweezers to fillet the fish yourself.

Episode 15 

During each live stage of the Tour de France, Sunday 13 September, 2020 on SBS

Tour de France Stage 15 - Lyon – Grand Colombier

Today’s tour starts in Lyon, the gastronomical capital of the world that is all about butter and cream. To indulge, Guillaume whips up an Ile Flottante - a rich and magical dish that is so light they say it’s like eating clouds. These light fluffy meringues floating in a sweet pool of crème anglaise also pay tribute to another important staple of French cuisine – freshly laid eggs.

RECIPE
Ile flottante with praline and lavender crème anglaise

Originally known as œufs à la neige – 'snow eggs', this dessert features pillowy meringues floating in a bed of custard.

Episode 16 

During each live stage of the Tour de France, Tuesday 15 September, 2020 on SBS

Tour de France Stage 16 - La Tour-du-Pin – Villard-de-Lans

Today’s start town of La Tour du Pin is a gorgeous historical town known for its mosaic festival, and what else is a charcuterie plate if not a mosaic of food? Today Guillaume reveals the secrets behind a great French artform – the charcuterie plate.

RECIPE
Charcuterie plate

Charcuterie is a French artform when done properly, and each region uses its geographic strengths and the ingredients that are readily available in that area. The pork rillette, head cheese and sausages are available from French delicatessens and specialist butchers.

Episode 17 

During each live stage of the Tour de France, Wednesday 16 September, 2020 on SBS

Tour de France Stage 17 - Grenoble – Méribel Col de la Loze

Today’s tour starts in Grenoble, the flattest city in France surrounded by the incredible French Alps. The city is home to some of the world’s most renowned potato dishes. To celebrate the humble potato, Guillaume makes one of his specialties, a potato dish he has named after a famous French magazine.

RECIPE
Paris mash

Parisian chef Joël Robuchon created pommes purée in the early 1980s. In France, the puree is made with ratte potatoes, medium-starch fingerlings. Guillaume has dubbed it 'Paris Mash' because "when I first moved to Australia, my mum would send me copies of the tabloid magazine, 'Paris Match' so I would know what was going on in my home town," he says. "It morphed into a dish."

Episode 18 

During each live stage of the Tour de France, Thursday 17 September, 2020 on SBS

Tour de France Stage 18 - Méribel – La Roche-sur-Foron

Today the Tour is riding through Beaufort, so Guillaume is celebrating one of the most popular ingredients in French cooking – cheese! Get ready to discover some of the best cheeses Australia has to offer (and what to pair them with) as Guillaume demonstrates that less is more when curating a cheese board.

 

Episode 19 

During each live stage of the Tour de France, Friday 18 September, 2020 on SBS

Tour de France Stage 19 - Bourg-en-Bresse – Champagnole

Today’s start town of Bourg-en-Bresse is home to the most famous of French poultry – they raise more than one million Bresse Chickens each year. In a nod to this region’s famous export, Guillaume shows us his version of a hearty French classic, and talks all things mushrooms as he creates a classic Chicken a la creme.

RECIPE
Chicken a la crème

Chicken a la crema is a heart-warming classic. Perfect for a winter feast with the family, Guillaume serves this hearty meal alongside his famous Paris mash.

Episode 20

During each live stage of the Tour de France, Saturday 19 September, 2020 on SBS

Tour de France Stage 20 - Lure – La Planche des Belles Filles

Today’s tour kicks off in Lure, just down the road from Luxeuil-les-Bains, a town renowned for its Luxeuil ham. And what better way to celebrate ham than with a Croque Monsieur, France’s deluxe answer to the humble ham and cheese ‘toastie’.

RECIPE
Smoked salmon croque monsieur

The croque monsieur was popularised in Paris cafés as a quick snack. It's a hot sandwich typically made with ham and cheese, but Guillaume has given it a boutique re-design using smoked salmon in place of ham.

Episode 21 

During each live stage of the Tour de France, Sunday 20 September, 2020 on SBS

Tour de France Stage 21 - Mantes-la-Jolie – Paris Champs-Élysées

To celebrate Paris on this final day of the tour, Guillaume makes a dish that originated in the famous 10th Century food market of Les Halles. It is one of the most humble yet special dishes in all of France - French onion soup. It’s a dish that champions the simple onion and also the notion of Savoir Vivre, and Guillaume reflects on what this means to him as he cooks his final dish of the 2020 Tour.

RECIPE
French onion soup with Gruyère croutons

Traditionally, the soup, which was a staple in rural households, was little more than water poured over stale bread crusts, with an onion bulb added and the whole lot left to simmer for the day.

 

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS from 29 August to 20 September 2020. For broadcast times, go to sbs.com.au/cyclingcentral