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
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
Recording Options
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
Recording Options
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
Recording Options
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
Recording Options
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
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
Recording Options
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
Recording Options
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