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
Recording Options
Plat Du Tour - TV Showtimes
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
Recording Options
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
Recording Options
Tuesday, January 20
3:35pm
Plat Du Tour ‘Fondant Au Chocolat’
SBS
Plat Du Tour
'Fondant Au Chocolat'
SBS, 3:35pm, Tue, 20 Jan 2026, 5 minutes
REPEAT
Guillaume visits a chocolatier in the town of Sallanches. He is put to work creating a local sweet specialty, while learning the secrets of fine chocolate. Guillaume makes a lush chocolate fondant to celebrate the importance of chocolate in the region.
Series, Australia, English, Cooking, Season 4 Episode 17
Recording Options
Plat Du Tour ‘Fondant Au Chocolat’
SBS HD
Plat Du Tour
'Fondant Au Chocolat'
SBS HD, 3:35pm, Tue, 20 Jan 2026, 5 minutes
REPEAT
Guillaume visits a chocolatier in the town of Sallanches. He is put to work creating a local sweet specialty, while learning the secrets of fine chocolate. Guillaume makes a lush chocolate fondant to celebrate the importance of chocolate in the region.
Series, Australia, English, Cooking, Season 4 Episode 17
Recording Options
3:40pm
Plat Du Tour ‘Poulet De Bresse With Morels’
SBS
Plat Du Tour
'Poulet De Bresse With Morels'
SBS, 3:40pm, Tue, 20 Jan 2026, 5 minutes
REPEAT
Guillaume spends time with chef George Blanc, whose family won the first of three Michelin stars way back in 1929. George shares the coveted secrets of his poulet de nresse with Guillaume.
Series, Australia, English, Cooking, Season 4 Episode 18
Recording Options
Plat Du Tour ‘Poulet De Bresse With Morels’
SBS HD
Plat Du Tour
'Poulet De Bresse With Morels'
SBS HD, 3:40pm, Tue, 20 Jan 2026, 5 minutes
REPEAT
Guillaume spends time with chef George Blanc, whose family won the first of three Michelin stars way back in 1929. George shares the coveted secrets of his poulet de nresse with Guillaume.
Series, Australia, English, Cooking, Season 4 Episode 18
Recording Options
Wednesday, January 21
3:35pm
Plat Du Tour ‘Croque Monsieur’
SBS
Plat Du Tour
'Croque Monsieur'
SBS, 3:35pm, Wed, 21 Jan 2026, 5 minutes
REPEAT
Lure, a town renowned for its Luxeuil ham. What better way to celebrate ham than with a Croque Monsieur, France's deluxe answer to the humble ham and cheese 'toastie'.
Series, Australia, English, Cooking, Season 1 Episode 20
Recording Options
Plat Du Tour ‘Croque Monsieur’
SBS HD
Plat Du Tour
'Croque Monsieur'
SBS HD, 3:35pm, Wed, 21 Jan 2026, 5 minutes
REPEAT
Lure, a town renowned for its Luxeuil ham. What better way to celebrate ham than with a Croque Monsieur, France's deluxe answer to the humble ham and cheese 'toastie'.
Series, Australia, English, Cooking, Season 1 Episode 20
Recording Options
3:40pm
Plat Du Tour ‘Tarte Aux Brimbelle’
SBS
Plat Du Tour
'Tarte Aux Brimbelle'
SBS, 3:40pm, Wed, 21 Jan 2026, 5 minutes
REPEAT
In the Vosges Mountains, foraging for berries is a popular mid-summer activity. Guillaume uses wild blueberries to create his twist on a local specialty le tarte aux brimbelles.
Series, Australia, English, Cooking, Season 4 Episode 20
Recording Options
Plat Du Tour ‘Tarte Aux Brimbelle’
SBS HD
Plat Du Tour
'Tarte Aux Brimbelle'
SBS HD, 3:40pm, Wed, 21 Jan 2026, 5 minutes
REPEAT
In the Vosges Mountains, foraging for berries is a popular mid-summer activity. Guillaume uses wild blueberries to create his twist on a local specialty le tarte aux brimbelles.
Series, Australia, English, Cooking, Season 4 Episode 20
Recording Options
Thursday, January 22
3:30pm
Plat Du Tour ‘Steak Au Poivre With Pomme Frites’
SBS
Plat Du Tour
'Steak Au Poivre With Pomme Frites'
SBS, 3:30pm, Thu, 22 Jan 2026, 5 minutes
REPEAT
Guillaume shares a meal with Bertrand Auboyneau. Together, they discuss the heritage and evolution of the French bistro tradition and share one of Giullaume's favourite dishes, steak au poivre.
Series, Australia, English, Cooking, Season 4 Episode 21
Recording Options
Plat Du Tour ‘Steak Au Poivre With Pomme Frites’
SBS HD
Plat Du Tour
'Steak Au Poivre With Pomme Frites'
SBS HD, 3:30pm, Thu, 22 Jan 2026, 5 minutes
REPEAT
Guillaume shares a meal with Bertrand Auboyneau. Together, they discuss the heritage and evolution of the French bistro tradition and share one of Giullaume's favourite dishes, steak au poivre.
Series, Australia, English, Cooking, Season 4 Episode 21
Recording Options
3:35pm
Plat Du Tour ‘Bistecca Alla Florentina’
SBS
Plat Du Tour
'Bistecca Alla Florentina'
SBS, 3:35pm, Thu, 22 Jan 2026, 5 minutes
REPEAT
Guillaume meets Florentine tour guide Francesca Sabatini, who takes him on a short tour of the historic centre. Guillaume makes the iconic dish of the city, bistecca.
Series, Australia, English, Cooking, Season 5 Episode 1
Recording Options
Plat Du Tour ‘Bistecca Alla Florentina’
SBS HD
Plat Du Tour
'Bistecca Alla Florentina'
SBS HD, 3:35pm, Thu, 22 Jan 2026, 5 minutes
REPEAT
Guillaume meets Florentine tour guide Francesca Sabatini, who takes him on a short tour of the historic centre. Guillaume makes the iconic dish of the city, bistecca.
Series, Australia, English, Cooking, Season 5 Episode 1
Recording Options
Friday, January 23
3:30pm
Plat Du Tour ‘Panini With Mortadella And Burrata’
SBS
Plat Du Tour
'Panini With Mortadella And Burrata'
SBS, 3:30pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
Guillaume visits the deli of Davide Simoni. Together Guillaume and Davide create the ultimate Italian sandwich featuring mortadella, pesto, and burrata cheese.
Series, Australia, English, Cooking, Season 5 Episode 2
Recording Options
Plat Du Tour ‘Panini With Mortadella And Burrata’
SBS HD
Plat Du Tour
'Panini With Mortadella And Burrata'
SBS HD, 3:30pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
Guillaume visits the deli of Davide Simoni. Together Guillaume and Davide create the ultimate Italian sandwich featuring mortadella, pesto, and burrata cheese.
Series, Australia, English, Cooking, Season 5 Episode 2
Recording Options
3:35pm
Plat Du Tour ‘Silverbeet And Ricotta Agnolotti’
SBS
Plat Du Tour
'Silverbeet And Ricotta Agnolotti'
SBS, 3:35pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
The Piedmont region is famous for some wonderful pastas. Guillaume meets Rosanna, an 83 year old Nonna shares her secrets for making authentic agnolotti filled with silverbeet and ricotta.
Series, Australia, English, Cooking, Season 5 Episode 3
Recording Options
Plat Du Tour ‘Silverbeet And Ricotta Agnolotti’
SBS HD
Plat Du Tour
'Silverbeet And Ricotta Agnolotti'
SBS HD, 3:35pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
The Piedmont region is famous for some wonderful pastas. Guillaume meets Rosanna, an 83 year old Nonna shares her secrets for making authentic agnolotti filled with silverbeet and ricotta.
Series, Australia, English, Cooking, Season 5 Episode 3
Recording Options
Saturday, January 24
5:00pm
Plat Du Tour ‘Tagine Of Lamb With Prunes And Couscous’
SBS
Plat Du Tour
'Tagine Of Lamb With Prunes And Couscous'
SBS, 5:00pm, Sat, 24 Jan 2026, 5 minutes
REPEAT
Plums were introduced to Europe by Benedictine Monks returning from the Crusades. Guillaume visits a local plum orchard to discover what makes the prunes of Agen so special and uses them in a delicious lamb tagine.
Series, Australia, English, Cooking, Season 5 Episode 13
Recording Options
Plat Du Tour ‘Tagine Of Lamb With Prunes And Couscous’
SBS HD
Plat Du Tour
'Tagine Of Lamb With Prunes And Couscous'
SBS HD, 5:00pm, Sat, 24 Jan 2026, 5 minutes
REPEAT
Plums were introduced to Europe by Benedictine Monks returning from the Crusades. Guillaume visits a local plum orchard to discover what makes the prunes of Agen so special and uses them in a delicious lamb tagine.
Series, Australia, English, Cooking, Season 5 Episode 13
Recording Options
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