Plat Du Tour TV Showtimes

SBS / SBS HD · 5:00pm, Sat, 31 Oct 2026 · 5 minutes

REPEAT

‘Rack Of Lamb With Petits Pois A La Francaise’

Guillaume discovers the secrets of haricot tarbes, the best white beans in the world. Verena Patacq, whose family have been growing white beans since the 1400s, hosts Guillaume at her farm. Using haricot tarbes, Guillaume creates a classic rack of lamb.

Series, Australia, English, Cooking, Season 4 Episode 6

SBS / SBS HD · 5:30pm, Sun, 1 Nov 2026 · 5 minutes

REPEAT

‘Caneles’

Today the tour finishes in Bordeaux, Guillaume introduces us to another of the city's secrets, caneles. Chef Leo Forget uncovers the history of this historic small cake and inspires Guillaume to recreate it in his kitchen.

Series, Australia, English, Cooking, Season 4 Episode 7

SBS / SBS HD · 3:35pm, Wed, 4 Nov 2026 · 5 minutes

REPEAT

‘Pear Clafoutis With Salted Caramel Sauce’

Libourne, on the Dordogne River is famous for its diverse produce and Guillaume takes the opportunity to visit their famous farmer’s market to gather the ingredients for one of his favourite desserts – pear clafouti.

Series, Australia, English, Cooking, Season 4 Episode 8

SBS / SBS HD · 3:35pm, Thu, 5 Nov 2026 · 5 minutes

REPEAT

‘Truffade’

Massif Central region is sculpted by an ancient chain of volcanoes and its rugged topography and climate have inspired many hearty dishes. In a tribute to the changeable French mountain weather, Guillaume makes a fine dining version of a rich, warming potato dish from the region, la truffade.

Series, Australia, English, Cooking, Season 4 Episode 9

SBS / SBS HD · 3:30pm, Fri, 6 Nov 2026 · 5 minutes

REPEAT

‘Potato And Leek Chilled Vichyssoise With Horseradish Cream’

Chaine des Puys, an area made up of around 80 dormant volcanoes that borders the city of Vichy. Guillaume creates his upscale version of Vichyssoise, with horseradish cream and a touch of caviar.

Series, Australia, English, Cooking, Season 4 Episode 10