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, January 3
4:00pm
Plat Du Tour ‘Soup De Fruit Rouge (Fruit Soup In Red Wine)’
SBS
Plat Du Tour
'Soup De Fruit Rouge (Fruit Soup In Red Wine)'
SBS, 4:00pm, Sat, 3 Jan 2026, 5 minutes
REPEAT
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, Australia, English, Cooking, Season 3 Episode 19
Recording Options
Plat Du Tour ‘Soup De Fruit Rouge (Fruit Soup In Red Wine)’
SBS HD
Plat Du Tour
'Soup De Fruit Rouge (Fruit Soup In Red Wine)'
SBS HD, 4:00pm, Sat, 3 Jan 2026, 5 minutes
REPEAT
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, Australia, English, Cooking, Season 3 Episode 19
Recording Options
Monday, January 5
3:25pm
Plat Du Tour ‘Tarte Au Truffe’
SBS
Plat Du Tour
'Tarte Au Truffe'
SBS, 3:25pm, Mon, 5 Jan 2026, 5 minutes
REPEAT
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, Australia, English, Cooking, Season 3 Episode 21
Recording Options
Plat Du Tour ‘Tarte Au Truffe’
SBS HD
Plat Du Tour
'Tarte Au Truffe'
SBS HD, 3:25pm, Mon, 5 Jan 2026, 5 minutes
REPEAT
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, Australia, English, Cooking, Season 3 Episode 21
Recording Options
3:30pm
Plat Du Tour ‘Tapas And Pinxos’
SBS
Plat Du Tour
'Tapas And Pinxos'
SBS, 3:30pm, Mon, 5 Jan 2026, 5 minutes
REPEAT
Guillaume takes the opportunity to meet Basque chef Josean Alija in his Michelin starred restaurant Neura at the Guggenheim Museum.
Series, Australia, English, Cooking, Season 4 Episode 1
Recording Options
Plat Du Tour ‘Tapas And Pinxos’
SBS HD
Plat Du Tour
'Tapas And Pinxos'
SBS HD, 3:30pm, Mon, 5 Jan 2026, 5 minutes
REPEAT
Guillaume takes the opportunity to meet Basque chef Josean Alija in his Michelin starred restaurant Neura at the Guggenheim Museum.
Series, Australia, English, Cooking, Season 4 Episode 1
Recording Options
Tuesday, January 6
3:25pm
Plat Du Tour ‘Burnt Basque Cheesecake’
SBS
Plat Du Tour
'Burnt Basque Cheesecake'
SBS, 3:25pm, Tue, 6 Jan 2026, 5 minutes
REPEAT
Guillaume joins chef Elena Arzak in the testing lab of her three Michelin starred restaurant Arzak. Elena gives Guillaume a sneak peek at a brand new dish, explaining its development before it takes its place on Arzak's menu.
Series, Australia, English, Cooking, Season 4 Episode 2
Recording Options
Plat Du Tour ‘Burnt Basque Cheesecake’
SBS HD
Plat Du Tour
'Burnt Basque Cheesecake'
SBS HD, 3:25pm, Tue, 6 Jan 2026, 5 minutes
REPEAT
Guillaume joins chef Elena Arzak in the testing lab of her three Michelin starred restaurant Arzak. Elena gives Guillaume a sneak peek at a brand new dish, explaining its development before it takes its place on Arzak's menu.
Series, Australia, English, Cooking, Season 4 Episode 2
Recording Options
3:30pm
Plat Du Tour ‘Tarte Fine With Basque Sauce And Ossa-Iraty Cheese’
SBS
Plat Du Tour
'Tarte Fine With Basque Sauce And Ossa-Iraty Cheese'
SBS, 3:30pm, Tue, 6 Jan 2026, 5 minutes
REPEAT
Guillaume meets Eric Ospital, the most famous ham man in France. Eric creates ham for the top restaurants around the world. He introduces Guillaume to the secrets of curing top quality meat.
Series, Australia, English, Cooking, Season 4 Episode 3
Recording Options
Plat Du Tour ‘Tarte Fine With Basque Sauce And Ossa-Iraty Cheese’
SBS HD
Plat Du Tour
'Tarte Fine With Basque Sauce And Ossa-Iraty Cheese'
SBS HD, 3:30pm, Tue, 6 Jan 2026, 5 minutes
REPEAT
Guillaume meets Eric Ospital, the most famous ham man in France. Eric creates ham for the top restaurants around the world. He introduces Guillaume to the secrets of curing top quality meat.
Series, Australia, English, Cooking, Season 4 Episode 3
Recording Options
Wednesday, January 7
3:25pm
Plat Du Tour ‘Series 4, Episode 4’
SBS
Plat Du Tour
'Series 4, Episode 4'
SBS, 3:25pm, Wed, 7 Jan 2026, 5 minutes
REPEAT
Guillaume takes the white asparagus and makes a simple recipe that captures the essence of Spring. With butter, lemon, parsley and Jambon de Bayonne, Guillaume highlights the unique flavour of the favourite vegetable of King Louis XIV
Series, Australia, English, Cooking, Season 4 Episode 4
Recording Options
Plat Du Tour ‘Series 4, Episode 4’
SBS HD
Plat Du Tour
'Series 4, Episode 4'
SBS HD, 3:25pm, Wed, 7 Jan 2026, 5 minutes
REPEAT
Guillaume takes the white asparagus and makes a simple recipe that captures the essence of Spring. With butter, lemon, parsley and Jambon de Bayonne, Guillaume highlights the unique flavour of the favourite vegetable of King Louis XIV
Series, Australia, English, Cooking, Season 4 Episode 4
Recording Options
3:30pm
Plat Du Tour ‘Garbure With Garlic Croutons’
SBS
Plat Du Tour
'Garbure With Garlic Croutons'
SBS, 3:30pm, Wed, 7 Jan 2026, 5 minutes
REPEAT
Local chef, Christian Etchebest shows his home town of Pau to Guillaume, culminating in lunch in Christian's restaurant La Cantine. Inspired by Christian's enthusiasm for Bearnaisse cuisine, Guillaume makes his own version of a local favourite, Garbure – a chunky ham hock and vegetable stew.
Series, Australia, English, Cooking, Season 4 Episode 5
Recording Options
Plat Du Tour ‘Garbure With Garlic Croutons’
SBS HD
Plat Du Tour
'Garbure With Garlic Croutons'
SBS HD, 3:30pm, Wed, 7 Jan 2026, 5 minutes
REPEAT
Local chef, Christian Etchebest shows his home town of Pau to Guillaume, culminating in lunch in Christian's restaurant La Cantine. Inspired by Christian's enthusiasm for Bearnaisse cuisine, Guillaume makes his own version of a local favourite, Garbure – a chunky ham hock and vegetable stew.
Series, Australia, English, Cooking, Season 4 Episode 5
Recording Options
Thursday, January 8
3:25pm
Plat Du Tour ‘Rack Of Lamb With Petits Pois A La Francaise’
SBS
Plat Du Tour
'Rack Of Lamb With Petits Pois A La Francaise'
SBS, 3:25pm, Thu, 8 Jan 2026, 5 minutes
REPEAT
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
Recording Options
Plat Du Tour ‘Rack Of Lamb With Petits Pois A La Francaise’
SBS HD
Plat Du Tour
'Rack Of Lamb With Petits Pois A La Francaise'
SBS HD, 3:25pm, Thu, 8 Jan 2026, 5 minutes
REPEAT
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
Recording Options
3:30pm
Plat Du Tour ‘Caneles’
SBS
Plat Du Tour
'Caneles'
SBS, 3:30pm, Thu, 8 Jan 2026, 5 minutes
REPEAT
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
Recording Options
Plat Du Tour ‘Caneles’
SBS HD
Plat Du Tour
'Caneles'
SBS HD, 3:30pm, Thu, 8 Jan 2026, 5 minutes
REPEAT
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
Recording Options
Friday, January 9
3:25pm
Plat Du Tour ‘Pear Clafoutis With Salted Caramel Sauce’
SBS
Plat Du Tour
'Pear Clafoutis With Salted Caramel Sauce'
SBS, 3:25pm, Fri, 9 Jan 2026, 5 minutes
REPEAT
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
Recording Options
Plat Du Tour ‘Pear Clafoutis With Salted Caramel Sauce’
SBS HD
Plat Du Tour
'Pear Clafoutis With Salted Caramel Sauce'
SBS HD, 3:25pm, Fri, 9 Jan 2026, 5 minutes
REPEAT
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
Recording Options
3:30pm
Plat Du Tour ‘Truffade’
SBS
Plat Du Tour
'Truffade'
SBS, 3:30pm, Fri, 9 Jan 2026, 5 minutes
REPEAT
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
Recording Options
Plat Du Tour ‘Truffade’
SBS HD
Plat Du Tour
'Truffade'
SBS HD, 3:30pm, Fri, 9 Jan 2026, 5 minutes
REPEAT
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
Recording Options
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