Get familiar with Guillaume

He's a French-Australian chef and co-host of French Food Safari with Maeve O'Meara.

Tips and tricks from two chefs who make a mean mash.
After spotting a gap in the local South Australian French smallgoods market, Bastien Verslype and Katia Vincon founded the French artisan smallgoods store and...
When Brahimi is home cooking, he stays true to his French roots. But, there's a surprising vegan dish that makes his list of comforting favourites.
It's not all cheese and wine when it comes to eating like the French.
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.
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...
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...
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.
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...
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...
Originally known as œufs à la neige – 'snow eggs', this dessert features pillowy meringues floating in a bed of custard.
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,...
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...
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...
This is a quintessential French dish – Guillaume himself says the dish is the cornerstone of French cooking. 
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....
Piperade is a typical Basque dish containing green capsicum, tomatoes and onion sautéed and flavoured with espelette pepper - a fiery red chilli pepper cultivated...