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, September 17
3:35pm
Plat Du Tour ‘Andouillette Served With Potatoes And Seeded...’
SBS
Plat Du Tour
'Andouillette Served With Potatoes And Seeded Mustard Sauce'
SBS, 3:35pm, Wed, 17 Sep 2025, 5 minutes
REPEAT
The must try dish in Troyes is the 5A andouillette, a very aromatic sausage, stuffed with pure pork, onion and herbs. Guillaume creates a creme fraiche and mustard seed sauce that perfectly Paris with the 'troyes andouillette'.
Series, Australia, English, Cooking, Season 5 Episode 9
Recording Options
Plat Du Tour ‘Andouillette Served With Potatoes And Seeded...’
SBS HD
Plat Du Tour
'Andouillette Served With Potatoes And Seeded Mustard Sauce'
SBS HD, 3:35pm, Wed, 17 Sep 2025, 5 minutes
REPEAT
The must try dish in Troyes is the 5A andouillette, a very aromatic sausage, stuffed with pure pork, onion and herbs. Guillaume creates a creme fraiche and mustard seed sauce that perfectly Paris with the 'troyes andouillette'.
Series, Australia, English, Cooking, Season 5 Episode 9
Recording Options
3:40pm
Plat Du Tour ‘Braised Lamb Shoulder Pithiviers’
SBS
Plat Du Tour
'Braised Lamb Shoulder Pithiviers'
SBS, 3:40pm, Wed, 17 Sep 2025, 5 minutes
REPEAT
Pithiviers, a small commune in the Centre Loire valley region, this area is known as the 'breadbasket' of France. Guillaume will make the specialty puff pastry pie of Pithiviers which is filled with succulent braised lamb.
Series, Australia, English, Cooking, Season 5 Episode 10
Recording Options
Plat Du Tour ‘Braised Lamb Shoulder Pithiviers’
SBS HD
Plat Du Tour
'Braised Lamb Shoulder Pithiviers'
SBS HD, 3:40pm, Wed, 17 Sep 2025, 5 minutes
REPEAT
Pithiviers, a small commune in the Centre Loire valley region, this area is known as the 'breadbasket' of France. Guillaume will make the specialty puff pastry pie of Pithiviers which is filled with succulent braised lamb.
Series, Australia, English, Cooking, Season 5 Episode 10
Recording Options
Thursday, September 18
3:30pm
Plat Du Tour ‘Gateaux Creusois’
SBS
Plat Du Tour
'Gateaux Creusois'
SBS, 3:30pm, Thu, 18 Sep 2025, 5 minutes
REPEAT
In the Creuse region, an ancient cake recipe was discovered on a piece of parchment in an old monastery. Today only 23 bakers of the Creusois Association can make and sell this cake. Guillaume meets Vincent Rulliere, the youngest member of the association, to learn the secrets of the infamous gateaux creusois.
Series, Australia, English, Cooking, Season 5 Episode 11
Recording Options
Plat Du Tour ‘Gateaux Creusois’
SBS HD
Plat Du Tour
'Gateaux Creusois'
SBS HD, 3:30pm, Thu, 18 Sep 2025, 5 minutes
REPEAT
In the Creuse region, an ancient cake recipe was discovered on a piece of parchment in an old monastery. Today only 23 bakers of the Creusois Association can make and sell this cake. Guillaume meets Vincent Rulliere, the youngest member of the association, to learn the secrets of the infamous gateaux creusois.
Series, Australia, English, Cooking, Season 5 Episode 11
Recording Options
3:35pm
Plat Du Tour ‘Chou Farcis D'auvergne’
SBS
Plat Du Tour
'Chou Farcis D'auvergne'
SBS, 3:35pm, Thu, 18 Sep 2025, 5 minutes
REPEAT
In Cantal region, Guillaume visits a historical farmhouse to enjoy a feast of truffade - a traditional dish of fried potatoes and cheese. He shares the recipe for a classic stuffed cabbage dish of the region - chou farcis d’auvergne.
Series, Australia, English, Cooking, Season 5 Episode 12
Recording Options
Plat Du Tour ‘Chou Farcis D'auvergne’
SBS HD
Plat Du Tour
'Chou Farcis D'auvergne'
SBS HD, 3:35pm, Thu, 18 Sep 2025, 5 minutes
REPEAT
In Cantal region, Guillaume visits a historical farmhouse to enjoy a feast of truffade - a traditional dish of fried potatoes and cheese. He shares the recipe for a classic stuffed cabbage dish of the region - chou farcis d’auvergne.
Series, Australia, English, Cooking, Season 5 Episode 12
Recording Options
Friday, September 19
3:35pm
Plat Du Tour ‘Tagine Of Lamb With Prunes And Couscous’
SBS
Plat Du Tour
'Tagine Of Lamb With Prunes And Couscous'
SBS, 3:35pm, Fri, 19 Sep 2025, 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, 3:35pm, Fri, 19 Sep 2025, 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
Monday, September 22
3:30pm
Plat Du Tour ‘Trout Gravlax With Celeriac Remoulade’
SBS
Plat Du Tour
'Trout Gravlax With Celeriac Remoulade'
SBS, 3:30pm, Mon, 22 Sep 2025, 5 minutes
REPEAT
Running through the heart of the Pyrenees is the Neste, a gorgeous river that has shaped the mountains and valleys. Guillaume meets a local guide to learn the art of 'Toc' fishing, before making a trout gravlax.
Series, Australia, English, Cooking, Season 5 Episode 14
Recording Options
Plat Du Tour ‘Trout Gravlax With Celeriac Remoulade’
SBS HD
Plat Du Tour
'Trout Gravlax With Celeriac Remoulade'
SBS HD, 3:30pm, Mon, 22 Sep 2025, 5 minutes
REPEAT
Running through the heart of the Pyrenees is the Neste, a gorgeous river that has shaped the mountains and valleys. Guillaume meets a local guide to learn the art of 'Toc' fishing, before making a trout gravlax.
Series, Australia, English, Cooking, Season 5 Episode 14
Recording Options
3:35pm
Plat Du Tour ‘Pork Cutlets With Charcutiere Sauce’
SBS
Plat Du Tour
'Pork Cutlets With Charcutiere Sauce'
SBS, 3:35pm, Mon, 22 Sep 2025, 5 minutes
REPEAT
Guillaume visits Cyrille Martin, a farmer making delicious hams and sausages from the iconic black pig of Bigorre. Guillaume cooks up some pork cutlets, drizzled with a tangy charcutiere sauce.
Series, Australia, English, Cooking, Season 5 Episode 15
Recording Options
Plat Du Tour ‘Pork Cutlets With Charcutiere Sauce’
SBS HD
Plat Du Tour
'Pork Cutlets With Charcutiere Sauce'
SBS HD, 3:35pm, Mon, 22 Sep 2025, 5 minutes
REPEAT
Guillaume visits Cyrille Martin, a farmer making delicious hams and sausages from the iconic black pig of Bigorre. Guillaume cooks up some pork cutlets, drizzled with a tangy charcutiere sauce.
Series, Australia, English, Cooking, Season 5 Episode 15
Recording Options
Tuesday, September 23
3:30pm
Plat Du Tour ‘Brandade De Morue’
SBS
Plat Du Tour
'Brandade De Morue'
SBS, 3:30pm, Tue, 23 Sep 2025, 5 minutes
REPEAT
Guillaume takes a tour of the spectacular amphitheatre which is used for concerts; inspired by the heritage of Nimes, Guillaume makes one of the region's famous dishes, brandade de morue.
Series, Australia, English, Cooking, Season 5 Episode 16
Recording Options
Plat Du Tour ‘Brandade De Morue’
SBS HD
Plat Du Tour
'Brandade De Morue'
SBS HD, 3:30pm, Tue, 23 Sep 2025, 5 minutes
REPEAT
Guillaume takes a tour of the spectacular amphitheatre which is used for concerts; inspired by the heritage of Nimes, Guillaume makes one of the region's famous dishes, brandade de morue.
Series, Australia, English, Cooking, Season 5 Episode 16
Recording Options
3:35pm
Plat Du Tour ‘Chocolate Souffle’
SBS
Plat Du Tour
'Chocolate Souffle'
SBS, 3:35pm, Tue, 23 Sep 2025, 5 minutes
REPEAT
Guillaume meets chocolatier Romain Grzelczyk to learn the secrets for perfectly tempered chocolate. He shows how to make a light fluffy soufflé with 70 percent Valrhona chocolate served with cherry ripple ice cream.
Series, Australia, English, Cooking, Season 5 Episode 17
Recording Options
Plat Du Tour ‘Chocolate Souffle’
SBS HD
Plat Du Tour
'Chocolate Souffle'
SBS HD, 3:35pm, Tue, 23 Sep 2025, 5 minutes
REPEAT
Guillaume meets chocolatier Romain Grzelczyk to learn the secrets for perfectly tempered chocolate. He shows how to make a light fluffy soufflé with 70 percent Valrhona chocolate served with cherry ripple ice cream.
Series, Australia, English, Cooking, Season 5 Episode 17
Recording Options
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