--- 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.
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.
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.
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.
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.
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.
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…
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.
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.
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 are literally the “potatoes from the baker” and another French classic - the French method of oven cooking potatoes.
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.
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.
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".
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.
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.
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.
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.
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!
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.
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.
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.
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.
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