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
Wednesday, March 25
3:35pm
Plat Du Tour ‘Coquille St Jacques With Tarragon Butter’
SBS
Plat Du Tour
'Coquille St Jacques With Tarragon Butter'
SBS, 3:35pm, Wed, 25 Mar 2026, 5 minutes
REPEAT
Our favourite French chef shows us a brilliant recipe for cooking Coquille St Jacques in the best way possible, lightly cooked with tarragon butter, and the result would revive all the saints. A simple yet heavenly recipe.
Series, Australia, English, Cooking, Season 6 Episode 2
Recording Options
Plat Du Tour ‘Coquille St Jacques With Tarragon Butter’
SBS HD
Plat Du Tour
'Coquille St Jacques With Tarragon Butter'
SBS HD, 3:35pm, Wed, 25 Mar 2026, 5 minutes
REPEAT
Our favourite French chef shows us a brilliant recipe for cooking Coquille St Jacques in the best way possible, lightly cooked with tarragon butter, and the result would revive all the saints. A simple yet heavenly recipe.
Series, Australia, English, Cooking, Season 6 Episode 2
Recording Options
Thursday, March 26
3:35pm
Plat Du Tour ‘Le Carpeaux De Valenciennes’
SBS
Plat Du Tour
'Le Carpeaux De Valenciennes'
SBS, 3:35pm, Thu, 26 Mar 2026, 5 minutes
REPEAT
Today the tour begins in Valenciennes, where Guillaume creates a favourite local dessert named in honour of local artist and sculptor, Jean Baptiste Carpeaux. Le Carpeaux Valenciennes is a mouth-watering creation of almond and cream that has outlived the original works of the artist and is so tempting that none of the riders will even look at a slice.
Series, Australia, English, Cooking, Season 6 Episode 3
Recording Options
Plat Du Tour ‘Le Carpeaux De Valenciennes’
SBS HD
Plat Du Tour
'Le Carpeaux De Valenciennes'
SBS HD, 3:35pm, Thu, 26 Mar 2026, 5 minutes
REPEAT
Today the tour begins in Valenciennes, where Guillaume creates a favourite local dessert named in honour of local artist and sculptor, Jean Baptiste Carpeaux. Le Carpeaux Valenciennes is a mouth-watering creation of almond and cream that has outlived the original works of the artist and is so tempting that none of the riders will even look at a slice.
Series, Australia, English, Cooking, Season 6 Episode 3
Recording Options
Friday, March 27
3:30pm
Plat Du Tour ‘Camembert Aux Truffes’
SBS
Plat Du Tour
'Camembert Aux Truffes'
SBS, 3:30pm, Fri, 27 Mar 2026, 5 minutes
REPEAT
As the peloton weaves from Amiens to Rouen, it passes through a little-known village called Camembert. Fromage is no joking matter in this neck of the woods so Guillaume takes it to luxurious new heights with the addition of the "black diamond" truffle. He visits special guest Guy Smillie at his Melbourne restaurant Marmont, to find the perfect beverage to accompany this deluxe offering of Camembert aux Truffes.
Series, Australia, English, Cooking, Season 6 Episode 4
Recording Options
Plat Du Tour ‘Camembert Aux Truffes’
SBS HD
Plat Du Tour
'Camembert Aux Truffes'
SBS HD, 3:30pm, Fri, 27 Mar 2026, 5 minutes
REPEAT
As the peloton weaves from Amiens to Rouen, it passes through a little-known village called Camembert. Fromage is no joking matter in this neck of the woods so Guillaume takes it to luxurious new heights with the addition of the "black diamond" truffle. He visits special guest Guy Smillie at his Melbourne restaurant Marmont, to find the perfect beverage to accompany this deluxe offering of Camembert aux Truffes.
Series, Australia, English, Cooking, Season 6 Episode 4
Recording Options
3:35pm
Plat Du Tour ‘Tripes A La Mode De Caen’
SBS
Plat Du Tour
'Tripes A La Mode De Caen'
SBS, 3:35pm, Fri, 27 Mar 2026, 5 minutes
REPEAT
Today the riders are racing against the clock at the time trials in Caen, an area famous for its apple cider and Calvados brandy. And Guillaume is being put to the test in the kitchen too as he is working with one of the most challenging ingredients of all, tripe. Luckily this area has a famous recipe, Tripes a la mode de Caen, that makes the experience of eating offal very pleasant, and is a fantastic way to use the entirety of the animal to ensure nothing goes to waste.
Series, Australia, English, Cooking, Season 6 Episode 5
Recording Options
Plat Du Tour ‘Tripes A La Mode De Caen’
SBS HD
Plat Du Tour
'Tripes A La Mode De Caen'
SBS HD, 3:35pm, Fri, 27 Mar 2026, 5 minutes
REPEAT
Today the riders are racing against the clock at the time trials in Caen, an area famous for its apple cider and Calvados brandy. And Guillaume is being put to the test in the kitchen too as he is working with one of the most challenging ingredients of all, tripe. Luckily this area has a famous recipe, Tripes a la mode de Caen, that makes the experience of eating offal very pleasant, and is a fantastic way to use the entirety of the animal to ensure nothing goes to waste.
Series, Australia, English, Cooking, Season 6 Episode 5
Recording Options
Sunday, March 29
4:30pm
Plat Du Tour ‘Series 2, Episode 2 - Kouign-Amann’
SBS Food
Plat Du Tour
'Series 2, Episode 2 - Kouign-Amann'
SBS Food, 4:30pm, Sun, 29 Mar 2026, 30 minutes
REPEAT
Guillaume shares his recipe for a traditional Breton dessert that is all about enjoying life to the fullest. The kouign-amann is known as the richest pastry in all of Europe, and is all about butter.
Series, Australia, English, Cooking, Season 2 Episode 2
Recording Options
8:00pm
Plat Du Tour ‘Series 6, Episode 1’
SBS Food
Plat Du Tour
'Series 6, Episode 1'
SBS Food, 8:00pm, Sun, 29 Mar 2026, 30 minutes
REPEAT
Chef Guillaume Brahimi shares his favourite dishes from the North and South of France with the best local Australian produce.
Series, Australia, English, Cooking, Season 6 Episode 1
Recording Options
11:30pm
Plat Du Tour ‘Series 2, Episode 2 - Kouign-Amann’
SBS Food
Plat Du Tour
'Series 2, Episode 2 - Kouign-Amann'
SBS Food, 11:30pm, Sun, 29 Mar 2026, 30 minutes
REPEAT
Guillaume shares his recipe for a traditional Breton dessert that is all about enjoying life to the fullest. The kouign-amann is known as the richest pastry in all of Europe, and is all about butter.
Series, Australia, English, Cooking, Season 2 Episode 2
Recording Options
Monday, March 30
3:00am
Plat Du Tour ‘Series 6, Episode 1’
SBS Food
Plat Du Tour
'Series 6, Episode 1'
SBS Food, 3:00am, Mon, 30 Mar 2026, 30 minutes
REPEAT
Chef Guillaume Brahimi shares his favourite dishes from the North and South of France with the best local Australian produce.
Series, Australia, English, Cooking, Season 6 Episode 1
Recording Options
7:30am
Plat Du Tour ‘Series 2, Episode 2 - Kouign-Amann’
SBS Food
Plat Du Tour
'Series 2, Episode 2 - Kouign-Amann'
SBS Food, 7:30am, Mon, 30 Mar 2026, 30 minutes
REPEAT
Guillaume shares his recipe for a traditional Breton dessert that is all about enjoying life to the fullest. The kouign-amann is known as the richest pastry in all of Europe, and is all about butter.
Series, Australia, English, Cooking, Season 2 Episode 2
Recording Options
11:00am
Plat Du Tour ‘Series 6, Episode 1’
SBS Food
Plat Du Tour
'Series 6, Episode 1'
SBS Food, 11:00am, Mon, 30 Mar 2026, 30 minutes
REPEAT
Chef Guillaume Brahimi shares his favourite dishes from the North and South of France with the best local Australian produce.
Series, Australia, English, Cooking, Season 6 Episode 1
Recording Options
3:30pm
Plat Du Tour ‘Caramel D'isigny-Sur-Mer’
SBS
Plat Du Tour
'Caramel D'isigny-Sur-Mer'
SBS, 3:30pm, Mon, 30 Mar 2026, 5 minutes
REPEAT
The race is heading into dairy country and the rolling hills of Normandy, a region renowned for its incredible butter. It is of course one of the most essential ingredients in French cooking, and today Guillaume makes Caramel d'Isigny sur mer, sweet caramel bon bons that can only be made using a special (and very famous) salted butter from this region.
Series, Australia, English, Cooking, Season 6 Episode 6
Recording Options
Plat Du Tour ‘Caramel D'isigny-Sur-Mer’
SBS HD
Plat Du Tour
'Caramel D'isigny-Sur-Mer'
SBS HD, 3:30pm, Mon, 30 Mar 2026, 5 minutes
REPEAT
The race is heading into dairy country and the rolling hills of Normandy, a region renowned for its incredible butter. It is of course one of the most essential ingredients in French cooking, and today Guillaume makes Caramel d'Isigny sur mer, sweet caramel bon bons that can only be made using a special (and very famous) salted butter from this region.
Series, Australia, English, Cooking, Season 6 Episode 6
Recording Options
Tuesday, March 31
3:30pm
Plat Du Tour ‘Tourte Mayennaise’
SBS
Plat Du Tour
'Tourte Mayennaise'
SBS, 3:30pm, Tue, 31 Mar 2026, 5 minutes
REPEAT
The race is headed toward the picturesque town of Mayenne, a pastoral area where locals take advantage of a laidback and simple lifestyle. The residents here might be known as the Mayennaise, but today Guillaume is holding the mayo! He's focussing on the produce this region is best known for - beef, apples and cheese to make a delicious humble pie named after the locals, Tourte Mayennaise.
Series, Australia, English, Cooking, Season 6 Episode 8
Recording Options
Plat Du Tour ‘Tourte Mayennaise’
SBS HD
Plat Du Tour
'Tourte Mayennaise'
SBS HD, 3:30pm, Tue, 31 Mar 2026, 5 minutes
REPEAT
The race is headed toward the picturesque town of Mayenne, a pastoral area where locals take advantage of a laidback and simple lifestyle. The residents here might be known as the Mayennaise, but today Guillaume is holding the mayo! He's focussing on the produce this region is best known for - beef, apples and cheese to make a delicious humble pie named after the locals, Tourte Mayennaise.
Series, Australia, English, Cooking, Season 6 Episode 8
Recording Options
3:35pm
Plat Du Tour ‘Rillette De Porc’
SBS
Plat Du Tour
'Rillette De Porc'
SBS, 3:35pm, Tue, 31 Mar 2026, 5 minutes
REPEAT
The Tour is taking off from Chinon, a beautiful town nestled in an area affectionately dubbed "the Garden of France", the Loire Valley. With so much natural beauty around it's no wonder the locals here spend lots of their leisure time outside - and Guillaume is making a charcuterie classic that would be welcome on any Loire Valley picnic rug, Rillette de Porc.
Series, Australia, English, Cooking, Season 6 Episode 9
Recording Options
Plat Du Tour ‘Rillette De Porc’
SBS HD
Plat Du Tour
'Rillette De Porc'
SBS HD, 3:35pm, Tue, 31 Mar 2026, 5 minutes
REPEAT
The Tour is taking off from Chinon, a beautiful town nestled in an area affectionately dubbed "the Garden of France", the Loire Valley. With so much natural beauty around it's no wonder the locals here spend lots of their leisure time outside - and Guillaume is making a charcuterie classic that would be welcome on any Loire Valley picnic rug, Rillette de Porc.
Series, Australia, English, Cooking, Season 6 Episode 9
Recording Options
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