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, May 1
3:30pm
Plat Du Tour ‘Series 2, Episode 2 - Kouign-Amann’
SBS
Plat Du Tour
'Series 2, Episode 2 - Kouign-Amann'
SBS, 3:30pm, Fri, 1 May 2026, 5 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
Plat Du Tour ‘Series 2, Episode 2 - Kouign-Amann’
SBS HD
Plat Du Tour
'Series 2, Episode 2 - Kouign-Amann'
SBS HD, 3:30pm, Fri, 1 May 2026, 5 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
3:35pm
Plat Du Tour ‘Series 2, Episode 3 - Lobster’
SBS
Plat Du Tour
'Series 2, Episode 3 - Lobster'
SBS, 3:35pm, Fri, 1 May 2026, 5 minutes
REPEAT
Brittany is a region that is celebrated for its abundant seafood. Lorient is home to the second largest fishing port in France. Guillaume is meeting with one of Australia's best spear fishermen to cook some freshly caught rock lobster on a wood fire.
Series, Australia, English, Cooking, Season 2 Episode 3
Recording Options
Plat Du Tour ‘Series 2, Episode 3 - Lobster’
SBS HD
Plat Du Tour
'Series 2, Episode 3 - Lobster'
SBS HD, 3:35pm, Fri, 1 May 2026, 5 minutes
REPEAT
Brittany is a region that is celebrated for its abundant seafood. Lorient is home to the second largest fishing port in France. Guillaume is meeting with one of Australia's best spear fishermen to cook some freshly caught rock lobster on a wood fire.
Series, Australia, English, Cooking, Season 2 Episode 3
Recording Options
Saturday, May 2
5:30pm
Plat Du Tour ‘Buckwheat Galette’
SBS
Plat Du Tour
'Buckwheat Galette'
SBS, 5:30pm, Sat, 2 May 2026, 5 minutes
REPEAT
Guillaume celebrates Brittany's most famous creation, the crepe! Guillaume shows us the trick for making the perfect buckwheat galette – the traditional savoury version of a crepe. This is a dish just waiting to be enjoyed with a glass of apple cider.
Series, Australia, English, Cooking, Season 2 Episode 4
Recording Options
Plat Du Tour ‘Buckwheat Galette’
SBS HD
Plat Du Tour
'Buckwheat Galette'
SBS HD, 5:30pm, Sat, 2 May 2026, 5 minutes
REPEAT
Guillaume celebrates Brittany's most famous creation, the crepe! Guillaume shows us the trick for making the perfect buckwheat galette – the traditional savoury version of a crepe. This is a dish just waiting to be enjoyed with a glass of apple cider.
Series, Australia, English, Cooking, Season 2 Episode 4
Recording Options
Sunday, May 3
5:30pm
Plat Du Tour ‘Series 2, Episode 5 - Pork Belly With Apples And...’
SBS
Plat Du Tour
'Series 2, Episode 5 - Pork Belly With Apples And Cider'
SBS, 5:30pm, Sun, 3 May 2026, 5 minutes
REPEAT
Laval, the capital of the Mayenne region, also known as apple country. Today Guillaume meets with Jo-Anne Fahey from Darkes Glenbernie Orchard to try her award winning cider. He then shows us how to easy it is to make his delicious pork belly and apple dish.
Series, Australia, English, Cooking, Season 2 Episode 5
Recording Options
Plat Du Tour ‘Series 2, Episode 5 - Pork Belly With Apples And...’
SBS HD
Plat Du Tour
'Series 2, Episode 5 - Pork Belly With Apples And Cider'
SBS HD, 5:30pm, Sun, 3 May 2026, 5 minutes
REPEAT
Laval, the capital of the Mayenne region, also known as apple country. Today Guillaume meets with Jo-Anne Fahey from Darkes Glenbernie Orchard to try her award winning cider. He then shows us how to easy it is to make his delicious pork belly and apple dish.
Series, Australia, English, Cooking, Season 2 Episode 5
Recording Options
Wednesday, May 6
3:30pm
Plat Du Tour ‘Series 2, Episode 6 - Tarte Aux Poireaux (Leek...’
SBS
Plat Du Tour
'Series 2, Episode 6 - Tarte Aux Poireaux (Leek Tart)'
SBS, 3:30pm, Wed, 6 May 2026, 5 minutes
REPEAT
Loire Valley is known as the Garden of France. To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite Autumn vegetable – the leek. He shares some of his mum's secret tips to create a savoury dish to share with the whole family.
Series, Australia, English, Cooking, Season 2 Episode 6
Recording Options
Plat Du Tour ‘Series 2, Episode 6 - Tarte Aux Poireaux (Leek...’
SBS HD
Plat Du Tour
'Series 2, Episode 6 - Tarte Aux Poireaux (Leek Tart)'
SBS HD, 3:30pm, Wed, 6 May 2026, 5 minutes
REPEAT
Loire Valley is known as the Garden of France. To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite Autumn vegetable – the leek. He shares some of his mum's secret tips to create a savoury dish to share with the whole family.
Series, Australia, English, Cooking, Season 2 Episode 6
Recording Options
3:35pm
Plat Du Tour ‘Series 2, Episode 7 - Daube A L'orange’
SBS
Plat Du Tour
'Series 2, Episode 7 - Daube A L'orange'
SBS, 3:35pm, Wed, 6 May 2026, 5 minutes
REPEAT
A crossroads of trade, the cuisine of Burgundy also has influences from Northern Europe and the Mediterranean, so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange.
Series, Australia, English, Cooking, Season 2 Episode 7
Recording Options
Plat Du Tour ‘Series 2, Episode 7 - Daube A L'orange’
SBS HD
Plat Du Tour
'Series 2, Episode 7 - Daube A L'orange'
SBS HD, 3:35pm, Wed, 6 May 2026, 5 minutes
REPEAT
A crossroads of trade, the cuisine of Burgundy also has influences from Northern Europe and the Mediterranean, so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange.
Series, Australia, English, Cooking, Season 2 Episode 7
Recording Options
Thursday, May 7
3:35pm
Plat Du Tour ‘Series 2, Episode 8 - Legumes Farcis A La...’
SBS
Plat Du Tour
'Series 2, Episode 8 - Legumes Farcis A La Provencale'
SBS, 3:35pm, Thu, 7 May 2026, 5 minutes
REPEAT
Auvergne-Rhones-Alpes, is a farming region that celebrates pork in all its glory, from hams, to sausages, to the pork mince that Guillaume will use to stuff some beautiful vegetables. This rustic dish uses colourful, seasonal produce to highlight a dish that is full of delicious provincial flavours.
Series, Australia, English, Cooking, Season 2 Episode 8
Recording Options
Plat Du Tour ‘Series 2, Episode 8 - Legumes Farcis A La...’
SBS HD
Plat Du Tour
'Series 2, Episode 8 - Legumes Farcis A La Provencale'
SBS HD, 3:35pm, Thu, 7 May 2026, 5 minutes
REPEAT
Auvergne-Rhones-Alpes, is a farming region that celebrates pork in all its glory, from hams, to sausages, to the pork mince that Guillaume will use to stuff some beautiful vegetables. This rustic dish uses colourful, seasonal produce to highlight a dish that is full of delicious provincial flavours.
Series, Australia, English, Cooking, Season 2 Episode 8
Recording Options
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