Plat Du Tour TV Showtimes

SBS / SBS HD · 5:00pm, Sat, 14 Nov 2026 · 5 minutes

REPEAT

‘Smoked Duck Salade’

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

SBS / SBS HD · 3:35pm, Mon, 16 Nov 2026 · 5 minutes

REPEAT

‘Poelee Montagnarde’

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

SBS / SBS HD · 3:30pm, Wed, 18 Nov 2026 · 5 minutes

REPEAT

‘Parmentier Of Braised Oxtail’

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

SBS / SBS HD · 3:35pm, Wed, 18 Nov 2026 · 5 minutes

REPEAT

‘Crayfish Risotto’

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

SBS / SBS HD · 3:30pm, Fri, 20 Nov 2026 · 5 minutes

REPEAT

‘Fondant Au Chocolat’

Guillaume visits a chocolatier in the town of Sallanches. He is put to work creating a local sweet specialty, while learning the secrets of fine chocolate. Guillaume makes a lush chocolate fondant to celebrate the importance of chocolate in the region.

Series, Australia, English, Cooking, Season 4 Episode 17