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
Saturday, February 21
5:30pm
Plat Du Tour ‘Le Carpeaux De Valenciennes’
SBS
Plat Du Tour
'Le Carpeaux De Valenciennes'
SBS, 5:30pm, Sat, 21 Feb 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, 5:30pm, Sat, 21 Feb 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
Monday, February 23
3:30pm
Plat Du Tour ‘Camembert Aux Truffes’
SBS
Plat Du Tour
'Camembert Aux Truffes'
SBS, 3:30pm, Mon, 23 Feb 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, Mon, 23 Feb 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
Tuesday, February 24
3:30pm
Plat Du Tour ‘Tripes A La Mode De Caen’
SBS
Plat Du Tour
'Tripes A La Mode De Caen'
SBS, 3:30pm, Tue, 24 Feb 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, 3:30pm, Tue, 24 Feb 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
Wednesday, February 25
3:30pm
Plat Du Tour ‘Caramel D'isigny-Sur-Mer’
SBS
Plat Du Tour
'Caramel D'isigny-Sur-Mer'
SBS, 3:30pm, Wed, 25 Feb 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, Wed, 25 Feb 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
Thursday, February 26
3:30pm
Plat Du Tour ‘Crepes Suzette’
SBS
Plat Du Tour
'Crepes Suzette'
SBS, 3:30pm, Thu, 26 Feb 2026, 5 minutes
REPEAT
The race today is sailing through Brittany, home to rugged coastlines, lush green pastures ... and very good butter. The locals are passionate about their produce and special guest chef Alex Pritchard celebrates by making a flaming dessert Crepes Suzette. The riders' legs aren't the only things on fire today, can Guillaume handle the heat in the kitchen?!
Series, Australia, English, Cooking, Season 6 Episode 7
Recording Options
Plat Du Tour ‘Crepes Suzette’
SBS HD
Plat Du Tour
'Crepes Suzette'
SBS HD, 3:30pm, Thu, 26 Feb 2026, 5 minutes
REPEAT
The race today is sailing through Brittany, home to rugged coastlines, lush green pastures ... and very good butter. The locals are passionate about their produce and special guest chef Alex Pritchard celebrates by making a flaming dessert Crepes Suzette. The riders' legs aren't the only things on fire today, can Guillaume handle the heat in the kitchen?!
Series, Australia, English, Cooking, Season 6 Episode 7
Recording Options
Friday, February 27
3:30pm
Plat Du Tour ‘Tourte Mayennaise’
SBS
Plat Du Tour
'Tourte Mayennaise'
SBS, 3:30pm, Fri, 27 Feb 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, Fri, 27 Feb 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, Fri, 27 Feb 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, Fri, 27 Feb 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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