— A special 2 x 30-minute compilation edition of Plat Du Tour with Guillaume Brahimi airs 8.35pm Thursday 17 and 25 July on SBS Food. Individual episodes of all five seasons of Plat du Tour are also streaming at SBS On Demand —
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Plat du Tour
series • cooking
PG
series • cooking
PG
Join French-Australian chef Guillaume Brahimi as he explores the diverse culinary cultures of the regions along the route of the 2024 Tour de France, starting in Italy, where the Tour kicked off, then crossing the border into France, in two half-hour episodes of Plat du Tour. Along the way, he meets local cooks, chefs and producers, smorgasbord of unforgettable food experiences and cooks up some delights of his own.
Episode 1: Italy & Central France
Airs 8.35pm Thursday 17 July on SBS Food
Guillaume Brahimi with tour guide Francesca Sabatini at a buchetta del vini (wine window). Credit: Plat du Tour / Blink TV
In Bologna, a city regarded as the capital of Italian cuisine, Guillaume visits the deli of Davide Simoni, a fourth-generation charcutier, where together they create the ultimate Italian sandwich featuring mortadella, pesto and burrata cheese.
Guillaume Brahimi with Rosanna Nicola picking herbs from the garden and making pasta for homemade agnolotti. Credit: Plat du Tour / Blink TV
Next, he visits Antica Pasticceria Castino in Pinerolo, a beloved pastry shop which opened in 1925. This charming establishment is known for the Zurich cake, a chocolate delight filled with cream and nougat. After eating this delicious dessert, Guillaume is inspired to make another iconic cake from the region, the gateau de Savoie.
The stunning medieval city of Pérouges is famous for a unique pastry that was invented in 1912. Guillaume meets Martin Thibault, the fifth generation continuing to bake this family recipe for locals and tourists. Guillaume learns the tricks for making this sweet, thin, brioche pie known as galette de Pérouges’.
Finally, Guillaume travels through the Creuse region. Fifty years ago in this region, an ancient cake recipe was discovered on a piece of parchment in an old monastery. Today only 23 bakers of the Creusois Association can make and sell this cake. Guillaume meets Vincent Rullière, the youngest member of the association, to learn the secrets of the gateaux Creusois.
Episode 2: Central France
Airs 8.35pm Thursday 17 July on SBS Food
First up, Guillaume takes full advantage of a day in Nice by getting a cooking lesson at Chez Theresa, an iconic local restaurant. The restaurant has been baking a wood fired bread called socca since 1925 in the oldest oven in the city. Inspired by the the flavours of Nice, Guillaume makes tourte aux blette, a tart made with Swiss Chard.
Next, he travels into the mountains to the town of Gap, which is known for some delicious local specialties. Guillaume tries the tourtons; a fried snack made with very fine dough, and filled with mashed potatoes, cheese and onions. While in Provence region, Guillaume makes le soupe au pistou, a vegetable and white bean soup topped with a basil paste.
Guillaume Brahimi visits the boulangerie of Philippe Marc Jocteur. Credit: Plat du Tour / Blink TV
Staying in the Alps, Guillaume visits the bakery of Philippe Marc Jocteur. Like all the bakeries across these mountains, many of the pastries in store are filled with pink praline - pink candied almonds. The brioche aux Praline originated near Lyon in 1955, and quickly spread throughout the region. Guillaume learns about working with these colourful candled nuts before making his own soft and buttery brioche aux praline.
In the Cantal region, the rural centre of France, Guillaume visits a historical farmhouse to enjoy a feast of - a traditional dish of fried potatoes and cheese. Inspired by the rustic cuisine of the Cantal he shares the recipe for a classic stuffed cabbage dish of the region, chou farcis.
Next, Guillaume travels south to the town of Loudenvielle in the central Pyrenees, where you can find the oldest breed of pig in France. Guillaume visits Cyrille Martin, a farmer making delicious hams and sausages from the iconic black pig of Bigorre. Surrounded by beautiful farmland, Guillaume cooks up some pork cutlets, drizzled with a tangy Charcutière sauce.
Finally, after a visit to the home of Valrhona chocolate and a meeting with chocolatier Romain Grzelczyk, Guillaume is inspired to make chocolate souffles.
Get the recipes
Tourte aux blettes (silverbeet tart)
Find the recipes from all five seasons of Plat du Tour, along with more recipes and tips from Guillaume Brahimi, .
