• Caneles are a favourite of Guillaume's (Getty Images)Source: Getty Images
From a widely loved Bronte bakery and classic sweets in Rozelle to an outstanding Woollahra butcher.
Caterina Hrysomallis

13 Jul 2022 - 10:16 AM  UPDATED 13 Jul 2022 - 10:16 AM

--- Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night at the start of the Tour de France exclusive broadcast on SBS from 1-24 July 2022. For broadcast times, go to sbs.com.au/cyclingcentral ---


The way French-born Australian chef Guillaume Brahimi speaks about gallivanting around Sydney to pick up French delectables, makes us want to do exactly the same – stat.

From the outposts of artisans to one of Sydney's most renowned restaurants, here's where he likes to indulge.


Brahimi tells SBS Food, "I love going to Iggy's Bread in Bronte to pick up a sourdough. It's the best, I love it."

The business, run by husband-wife duo Igor and Ludmilla Ivanovic, is celebrated for not only its sourdough (which sell out quickly, usually by mid-morning), but its rye, francese, ficelle, brioche and seven-grain bread. For something on the sweeter side, look towards the cranberry pecan loaves and featherweight croissants.


"After getting some bread, I'll stop off at Victor Churchill, the butcher," Brahimi says.

"For me, it feels like being in a toy shop. From there, I'll pick some charcuterie and their classic French chicken liver pate. Both are made with great craftsmanship."


Brahimi says, "I really enjoy going to Sacrebleu!, which is run by a young man named Adrien [Bochel].

The business, which he co-founded with his wife, Cecile, is known for its madeleines and caneles.

"He's come all the way from France to pretty much make these two desserts! They're very special, made with love and high quality ingredients."

The two Frenchies resurrecting a 16th Century dessert
The husband-and-wife team who are sharing a piece of their French childhood one canelé at a time.


Brahimi thinks there's nothing better than sitting down and eating some Sydney rock oysters.

"At the moment, I've been ordering them from East 33. You can get them delivered to your door in beautiful packaging. All you have to do is find a spot near the beach and eat them. That's a very French thing to do."

"All you have to do is find a spot near the beach and eat them. That's a very French thing to do."

East 33 is currently delivering its high-zinc oysters, shucked or unshucked.

The oysters hail from sites along New South Wales' coast – from Merimbula to Nambucca. 

Modern Australian meets French food

While Bondi icon Sean's Panorama isn't exactly French, it almost feels French, according to Brahimi.

"Dining by the water, the philosophy of showcasing the season's produce, and in such a homely way, Sean's is one of my favourite places to eat. There is just so much respect for produce."

Much of the restaurant's produce comes from chef-owner Sean Moran's Blue Mountains farm.

Brahimi says the chalkboard menu is constantly changing. Celeriac chowder and pippies, and kingfish tartare and roast chook with a parsnip puree and mushrooms are just a taste of the type of dishes that grace the menu.

"It's modern Australian, with sometimes French-inspired dishes," he explains. 


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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.