• Guillaume Brahimi takes us on a journey through French food culture in Plat du Tour. (SBS Food)Source: SBS Food
Guillaume Brahimi guides us to the heart of France, its wonderful food culture, and serves up his 'Plat du Tour' each night of the Tour de France.
By
22 Jun 2021 - 1:29 PM  UPDATED 6 Jul 2021 - 2:15 PM

--- Plat du Tour with Guillaume Brahimi airs during the beginning of the Tour de France on SBS main channel which begins at 7.30pm Saturday 26 June and ends 11.00pm Sunday 11 July. Stream the series free on SBS On Demand and visit the program page for recipes, articles and more. ---

 

Renowned French-Australian chef Guillaume Brahimi believes the French know how to live life to the full. They call it savoir vivre, and French food culture is the beating heart of the nation. Guillaume guides us to the heart of France via the senses, serving up his 'Plat du Tour' each night of the Tour de France on SBS. 

Episode 1 | Paris Brest

Tour de France Stage 1: Brest – Landerneau

Airs 7:30pm on Saturday June 26 2021 on SBS

Guillaume is back to celebrate another year of the Tour de France, sharing some of his favourite mouth-watering French classics to warm your heart. Today, he is making his dad's favourite cake, the Paris Brest. This light and airy dessert was created in honour of another famous French cycling race and is presented in the shape of a bicycle wheel – making it the perfect way to say Bonjour to the Tour.

RECIPE
Paris-Brest with hazelnut crème au beurre

This light and airy dessert was created and named in honour of the ‘Paris-Brest’ – a famous French cycling race, and is presented in the shape of a bicycle wheel.

Episode 2 | Kouign-amann

Tour de France Stage 2: Perros-Guirec – Mûr-de-Bretagne Guerlédan

Airs 8:30pm on Sunday 27 June 2021 on SBS

As the tour continues through the Brittany region, Guillaume shows us a traditional Breton dessert that is all about enjoying life to the fullest. The kouign-amann is known as the "fattiest pastry in all of Europe" – luckily tonight's hilly stage will burn off some of those extra calories, as Guillaume makes this pastry that is all about butter. 

RECIPE
Kouign-amann

The Kouign-amann is a multi-layered cake from the Brittany region of France. It has been described by the New York Times as “the fattiest pastry in all of Europe” and contains layers of butter and caramelised sugar.

Guillaume Brahimi shows us how to make the decadent French pastry known as kouign-amann.

Episode 3 | Lobster

Tour de France Stage 3: Lorient – Pontivy

Airs 8:30pm on Monday 28 June 2021 on SBS

It's day three of the tour in Brittany – a region that is celebrated for its abundant seafood. In fact, today's start town of Lorient is home to the second largest fishing port in France. Today, Guillaume is meeting with one of Australia’s best spear fishermen to cook some freshly caught rock lobster on a wood fire.

RECIPE
Roasted lobster with tarragon and chervil butter

This dish is inspired by the French region of Brittany, which is renowned for its abundant seafood. The recipe pairs freshly caught Australian southern rock lobster with a herbed butter.

Episode 4 | Buckwheat galette

Tour de France Stage 4: Redon – Fougères

Airs 9:30pm on Tuesday 29 June 2021 on SBS

As we say goodbye to Brittany, Guillaume celebrates the region's most famous creation – the crêpe! Guillaume shows us the trick for making the perfect Buckwheat Galette – the traditional savoury version of a crêpe. This is a dish just waiting to be enjoyed with a glass of apple cider.

RECIPE
Buckwheat galette

Galette is somewhat a savoury version of a crêpe – the region’s most famous creation – and is made from buckwheat flour. These galettes will pair perfectly with a glass of apple cider, another of Brittany’s famed exports.

Episode 5 | Pork belly with apples and cider

Tour de France Stage 5: Changé – Laval Espace Mayenne

Airs 8:30pm on Wednesday 30 June 2021 on SBS

Today's stage finishes in Laval, the capital of the Mayenne region – also known as apple country. Guillaume meets with Jo-Anne Fahey from Darkes Glenbernie Orchard to try her award winning cider. He then shows us how to easy it is to make his delicious pork belly and apple dish.

RECIPE
Pork belly with lentils and apple

Puy lentils are the original green lentil that are harvested in the French region of Le Puy. They have the same grey-green colour, and are known for having the best texture and flavour of all lentil varieties.

Episode 6 Tarte aux poireaux (Leek tart)

Tour de France Stage 6: Tours – Châteuroux

Airs 9:30pm on Thursday 1 July 2021 on SBS

Today, the tour winds through the Loîre valley, which is also known as the Garden of France. To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite Autumn vegetable – the leek. He shares some of his mum's secret tips to create a savoury dish to share with the whole family.

RECIPE
Leek tart (tarte aux Poireaux)

To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite autumn vegetable – the leek.

Episode 7 | Daube à l’orange

Tour de France Stage 7: Vierzon –> Le Creusot

Airs 8:30pm on Friday 2 July 2021 on SBS

Today the tour stops in Burgundy – a region that is most famous for its beef and bountiful red wine. A crossroads of trade, the cuisine of Burgundy also has influences from Northern Europe and the Mediterranean - so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange…

RECIPE
Daube à l'orange

The cuisine of Burgundy has influences from Northern Europe and the Mediterranean - so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange.

Episode 8 | Légumes farcis à la provençale

Tour de France Stage 8: Oyonnax – Le Grande-Bornand

8:30pm on Saturday 3 July 2021 on SBS

Today we arrive in Auvergne-Rhônes-Alpes, a farming region that celebrates pork in all its glory – from hams, to sausages, to the pork mince that Guillaume will use to stuff some beautiful vegetables. This rustic dish uses colourful, seasonal produce to highlight a dish that is full of delicious provincial flavours.

RECIPE
Legumes farcis a la provençale

Not to be confused with beans and pulses, legumes refers to the fresh vegetables that are stuffed with pork mince and topped with breadcrumbs, Provence style.

Episode 9 | Tour de Potato

Tour de France Stage 9: Cluses – Tignes

Airs 8:30pm on Sunday 4 July 2021 on SBS

Today the Tour continues through the mountainous Auvergne-Rhônes-Alpes region where the most popular dishes are made with potato. And what better way to celebrate than a tour of potato! Guillaume meets the Hill family from the Southern Highlands to source the perfect spuds for three mouth-watering potato dishes. This is French comfort food at its best.

RECIPES
Pommes Lyonnaise

This delicious, classic French dish of sliced potatoes, onions and parsley is a staple in every French household. Lyonnaise means "from Lyon” after the French city of Lyon.

Pommes boulangère

Pommes boulangère are literally the “potatoes from the baker” and another French classic - the French method of oven cooking potatoes.

Gratin Dauphinois

The Gratin Dauphinois is a classic French dish and the ultimate comfort food. A dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.

Episode 10 | Valrhona chocolate tart

Tour de France Stage 10: Albertville – Valence

Airs 8:30pm on Tuesday 6 July 2021 on SBS

Today the race finishes just minutes from the greatest French chocolate factory in the world. So of course Guillaume shows us how to make the greatest chocolate tart in the world using Australian made chocolate from Gelato Messina, in a special recipe he learned first-hand from legendary French chef Joël Robuchon.

RECIPES
Tarte au chocolat

Tarte au chocolat is a baked tart composed of a shortcrust pastry and a filling made from dark chocolate, cream, milk and egg. The chocolate used should be a couverture chocolate of at least 70 per cent.

Episode 11 | Snapper with salt crust

Tour de France Stage 11: Sorgues > Malaucène

Airs 8:30pm on Wednesday 7 July 2021 on SBS

The race today begins in Sorgues, just an hour from the French Riviera which is home to some great seafood, including snapper. Guillaume swaps the kitchen for the beach to show us the technique for cooking a salt crusted snapper on an open fire.

RECIPES
Snapper baked in salt crust

The salt crust is made with egg whites and water as binders, and it hardens as it cooks, trapping all the juices inside and resulting in a very moist and delicious fish

Episode 12 | Soup VGE

Tour de France Stage 12: Saint-Paul-Trois-Chàteaux – Nîmes

Airs 9:30pm on Thursday 8 July 2021 on SBS

Today the race starts in the truffle capital of France – so there's no better time for Guillaume to show us how to make a spectacular truffle soup. Created by legendary chef Paul Bocuse for French President Valéry Giscard d'Estaing, this soup is made with delicious truffles known as "Black Diamonds".

RECIPE
Soup V.G.E.

This soup/pie hybrid was invented by the 'father of French gastronomy' Paul Bocuse in 1975 for the then-president of the Republic, and packs fresh veggies and black truffle.

Episode 13 Cassoulet

Tour de France Stage 13: Nîmes – Carcassonne

Airs 8:30pm on Friday 9 July 2021 on SBS

Amidst the spectacular countryside of Occitanie, today’s stage finishes at Carcassonne. This medieval town is near the birthplace of one of the region’s most famous dishes – Cassoulet. Guillaume cooks his own version of this French country casserole made with white lingot beans, and plenty of pork belly, ham, and sausage.

RECIPE
Cassoulet

Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.

Episode 14 | Duck leg confit with speck and Brussel sprouts

Tour de France Stage 14: Carcassonne – Quillan

Airs 8:30pm on Saturday 10 July 2021 on SBS

Today's start town Carcassonne is steeped in history, as are many classic French dishes. Guillaume shows us how to cook a dish created hundreds of years ago – duck confit with Brussel sprouts. This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

RECIPE
Duck leg confit, Brussels sprouts and speck

This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

Episode 15 | Pear tart

Tour de France Stage 15: Céret – Andorre-la-Vieille

Airs 8:30pm on Sunday 11 July 2021 on SBS

The tour today will begin in Céret. Known as the mecca of cubism, this town has access to an abundance of amazing produce, including almonds and Pyrenees honey. Guillaume celebrates Ceret with a pear and almond tart, glazed with organic aged honey sourced from the wild bees in Sydney's Blue Mountains.

RECIPE
Tarte Bourdaloue

A classic French tart of pears and almond cream, Guillaume adds his own touch by finishing the tart with a glazing of honey.

Episode 16 | Mushroom omelette

Tour de France Stage 16: Pas de la Case – Saint-Gaudens

Airs 8:30pm on Tuesday 13 July 2021 on SBS

During today's stage, we visit the tiny principality of Andorra, which is famous for its skiing and delicious wild mushrooms. Guillaume creates his version of the national speciality – truite de carreroles, otherwise known as a mushroom omelette. 

RECIPE
Mushroom omelette (truite de carreroles)

The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de carreroles, otherwise known as a mushroom omelette.

Episode 17 | Veal blanquette

Tour de France Stage 17: Muret – Saint-Lary-Soulan Col du Portet

Airs 8:30pm on Wednesday 14 July 2021 on SBS

The tour continues rolling through rich farmland, where you can find some of the best veal in France. It's also Bastille Day in France, so today Guillaume is making a one of the most popular French dishes - the classic Veal Blanquette! 

RECIPE
Veal blanquette

The French countryside offers lots of beautiful, rich farmland, where you can find some of the best veal in world. Guillaume is making a one of the most popular French dishes - the classic Veal Blanquette.

Veal is a favourite in French cuisine for its tenderness.

Episode 18 | Pot au feu

Tour de France Stage 18: Pau – Luz Ardiden 

Airs 9:30pm on Thursday 15 July 2021 on SBS

Food is the great equaliser. Centuries ago a humble pot of stew could satiate the appetites of kings and peasants alike. Today's start stage of Pau also happens to be the birthplace of King Henri IV, and Guillaume is making Pot au Feu – one of his favourite dishes. 

RECIPE
Guillaume's pot au feu

Pot au feu or ‘pot in the fire’ pertains to the cooking method involved in making this dish. The type of meat and vegetables used may vary. Guillaume uses seasonal baby vegetables to serve his pot au feu but you can use what’s fresh and available.

Episode 19 | Roast lamb

Tour de France Stage 19: Mourenx – Libourne

Airs 8:30pm on Friday 16 July 2021 on SBS

One of the things France and Australia have in common is their love of lamb, and today the tour cycles through an area that produces some of the best lamb France has to offer. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a toasty wood fire, and matches it with a rustic tomato garnish. 

RECIPE
Roast leg of lamb with green beans, baby potatoes and tomatoes

One of the things France and Australia have in common is their love of lamb. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a toasty wood fire and matches it with a rustic tomato garnish.

Episode 20 | Oeuffs en meurette

Tour de France Stage 20: Libourne –> Saint-Emilion

Airs 8:30pm on Saturday 17 July 2021 on SBS

Today the tour reaches Burgundy, better known as wine country! The finish stage of Saint-Emilion is particularly known for its red varietals so Guillaume is showing us how to make oeuffs en meurette – A unique Fench dish of poached eggs in red wine, complete with his own special twist.  

RECIPE
Oeuffs en meurette with bone marrow and persillade

Sauce meurette is a classic French country sauce originating from Bourgogne. It is a dark concentrated essence of red wine and stock.

Guillaume Brahimi indulges our senses in Plat du Tour that celebrates one of the most loved foods around the globe

Episode 21 | Crème caramel

Tour de France Stage 21: Chatou –> Paris Champs-Élysées

Airs 11:00pm on Sunday 18 July 2021 on SBS

Story outline: Tonight we say farewell to the Tour and find ourselves in the City of Lights…and desserts. Paris is home to avenues lined with patisseries, chocolatiers, and confectioners spoiling you for choice with their irresistible aromas. But today, Guillaume is making a classic Parisian favourite – the crème caramel.   

RECIPE
Guillaume's créme caramel

A classic, decadent French dessert with a rich vanilla caramel, chilled through and turned over to serve in its own sauce.

 

MORE FROM GUILLAUME BRAHIMI
Guillaume Brahimi's top French treats in Sydney
From a widely loved Bronte bakery and classic sweets in Rozelle to an outstanding Woollahra butcher.
15 minutes with Guillaume Brahimi
French chef and host of Plat du Tour on growing up in Paris, making it as a chef and the best advice he's ever received.
Inspired by Plat Du Tour
Renowned French-Australian chef Guillaume Brahimi believes the French know how to live life to the full. They call it savoir vivre, and food culture is the beating heart of the nation.
Bistro Guillaume’s country style pork belly terrine

This classic French terrine is great served with sourdough toast, Dijon mustard and cornichons. Or I like to serve it in a baguette. It’s also ideal as part of a charcuterie plate. Leftover terrine will keep for up to 2 weeks wrapped well in plastic wrap.

Marinating time: 1 day
Chilling time: 1 day
Level of difficulty: easy
 

Guillaume Brahimi's hazelnut madeleines