Plat Du Tour

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Plat Du Tour

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.

Series, Cooking


Plat Du Tour - TV Showtimes

Friday, January 16

3:25pm

Plat Du Tour ‘Smoked Duck Salade’

SBS

Plat Du Tour

'Smoked Duck Salade'

SBS, 3:25pm, Fri, 16 Jan 2026, 5 minutes

REPEAT

In Chatillon-sure-Chalaronne, Guillaume walks the streets with historian Eiola Thuyen. Together, they discover the medieval history of the village, stopping at an open market that has been in operation for over a thousand years. Surrounded by this rich culinary heritage, Guillaume makes a smoked duck salad, loaded with local ingredients.

Series, Australia, English, Cooking, Season 4 Episode 13


Plat Du Tour ‘Smoked Duck Salade’

SBS HD

Plat Du Tour

'Smoked Duck Salade'

SBS HD, 3:25pm, Fri, 16 Jan 2026, 5 minutes

REPEAT

In Chatillon-sure-Chalaronne, Guillaume walks the streets with historian Eiola Thuyen. Together, they discover the medieval history of the village, stopping at an open market that has been in operation for over a thousand years. Surrounded by this rich culinary heritage, Guillaume makes a smoked duck salad, loaded with local ingredients.

Series, Australia, English, Cooking, Season 4 Episode 13


3:30pm

Plat Du Tour ‘Poelee Montagnarde’

SBS

Plat Du Tour

'Poelee Montagnarde'

SBS, 3:30pm, Fri, 16 Jan 2026, 5 minutes

REPEAT

The Savoie region is rich in rustic cuisine, focused around cheese, meat and vegetables. After sharing lunch with a view with chef Jules Lequertier, Guillaume creates a local favourite, poelee montagnarde.

Series, Australia, English, Cooking, Season 4 Episode 14


Plat Du Tour ‘Poelee Montagnarde’

SBS HD

Plat Du Tour

'Poelee Montagnarde'

SBS HD, 3:30pm, Fri, 16 Jan 2026, 5 minutes

REPEAT

The Savoie region is rich in rustic cuisine, focused around cheese, meat and vegetables. After sharing lunch with a view with chef Jules Lequertier, Guillaume creates a local favourite, poelee montagnarde.

Series, Australia, English, Cooking, Season 4 Episode 14


Monday, January 19

3:35pm

Plat Du Tour ‘Parmentier Of Braised Oxtail’

SBS

Plat Du Tour

'Parmentier Of Braised Oxtail'

SBS, 3:35pm, Mon, 19 Jan 2026, 5 minutes

REPEAT

The village of Saint Gervais is nestled at the foot of Mont Blanc. It is loaded with places for hikers and skiers. Guillaume uses favoured local ingredients to make one of his favourite hearty meals, permentier of braised oxtail.

Series, Australia, English, Cooking, Season 4 Episode 15


Plat Du Tour ‘Parmentier Of Braised Oxtail’

SBS HD

Plat Du Tour

'Parmentier Of Braised Oxtail'

SBS HD, 3:35pm, Mon, 19 Jan 2026, 5 minutes

REPEAT

The village of Saint Gervais is nestled at the foot of Mont Blanc. It is loaded with places for hikers and skiers. Guillaume uses favoured local ingredients to make one of his favourite hearty meals, permentier of braised oxtail.

Series, Australia, English, Cooking, Season 4 Episode 15


3:40pm

Plat Du Tour ‘Crayfish Risotto’

SBS

Plat Du Tour

'Crayfish Risotto'

SBS, 3:40pm, Mon, 19 Jan 2026, 5 minutes

REPEAT

Guillaume creates a crayfish and saffron risotto. He co-opts the services of Giles Buissan and Roland Bel, two local fishermen to help him source the main ingredient.

Series, Australia, English, Cooking, Season 4 Episode 16


Plat Du Tour ‘Crayfish Risotto’

SBS HD

Plat Du Tour

'Crayfish Risotto'

SBS HD, 3:40pm, Mon, 19 Jan 2026, 5 minutes

REPEAT

Guillaume creates a crayfish and saffron risotto. He co-opts the services of Giles Buissan and Roland Bel, two local fishermen to help him source the main ingredient.

Series, Australia, English, Cooking, Season 4 Episode 16


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