Plat du Tour S5 | Episode guide

Guillaume Brahimi travels through France and Italy to explore the diverse culinary culture of the regions of every stage of the 2024 Tour de France.

Guillaume Brahimi on the road in Plat Du Tour. Source: SBS / Blink TV

Stream free On Demand

Plat du Tour

series • 

cooking

PG

series • 

cooking

PG

Join chef Guillaume Brahimi on a fascinating journey through France and Italy in the beloved cooking series Plat Du Tour, each night of the Tour de France on SBS.

With the Tour starting in Italy this year, Brahimi kicks off his journey in the enchanting city of Florence, and also delves into the secrets of crafting authentic pasta and sensational desserts, guided by the warmth and expertise of local artisans.

As the expedition crosses the majestic Alps into France, viewers are treated to a smorgasbord of unforgettable food experiences. From the picturesque countryside, where farmers meticulously produce delicacies ranging from succulent pork to luscious prunes, to bakeries using pink pralines and world-class chocolate, Plat Du Tour showcases the rich tapestry of European culinary heritage. Along the way, he also shares 21 recipes that can easily be made at home.

Episode 1: Bistecca alla Florentina

Tour de France Stage 1: FLORENCE > RIMINI

The Tour de France begins in Florence; the heart of the Tuscany region. Guillaume meets Florentine tour guide Francesca Sabatini, who takes him on a short tour of the historic centre. They walk in the Santo Spirito neighbourhood, famous for its wine windows, known locally as “Buchetta del Vino”. After enjoying a glass of Italian white wine in the streets of Florence, Guillaume makes the iconic dish of the city, ‘Bistecca’; a one-kilo steak served with Brussels sprouts.

Episode 2: Panino with mortadella and burrata

Tour de France Stage 2: CESENATICO > BOLOGNA

The Tour arrives in Bologna, a city regarded as the Capital of Italian cuisine. It’s the birthplace of culinary delights such as ragu alla bolognese and notably, mortadella. Guillaume visits the deli of Davide Simoni, a fourth-generation charcutier who makes a traditional and highly respected mortadella. Together Guillaume and Davide create a generous Italian sandwich featuring mortadella, pesto and burrata cheese.

Episode 3: Silverbeet and ricotta agnolotti

Tour de France Stage 3: PLAISANCE > TURIN

Guillaume gets a lesson in making agnolotti from Rosanna Nicola in Italy. Credit: Plat Du Tour / Blink TV

Today the Tour finishes in Turin in the Northwest of Italy. It is the capital of the Piedmont region, a vast area that borders both France and Switzerland. This region is famous for some wonderful pastas. Guillaume meets Rosanna, an 83-year-old Nonna who shares her secrets for making authentic agnolotti filled with silverbeet and ricotta.

Episode 4: Gateau de Savoie

Tour de France Stage 4: PINEROLO > TURIN

Gateau de Savoie. Credit: Plat du Tour

Stage 4 of the tour begins in Pinerolo at the base of then Alps, and Guillaume is having a day of indulgence. He visits Antica Pasticceria Castino, 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 that is ‘as light as a feather’, the Gateau de Savoie.

Episode 5: Galette de Pérouges

Tour de France Stage 5: SAINT–JEAN–DE–MAURIENNE > SAINT VULBAS

Just 20 minutes from today’s finish line is the town of Pérouges. A stunning medieval city 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 the galette de Pérouges.

Episode 6: Rabbit stew with Dijon mustard

Tour de France Stage 6: MACON > DIJON

Today, the tour races to Dijon, the capital city of Burgundy. Dijon is one of the great wine regions of France, historically it was also the epicentre of French mustard. Guillaume takes inspiration from this classic French condiment and makes a rich rabbit stew flavoured with white wine and Dijon mustard.

Episode 7: Escargots à la Bourguignonne

Tour de France Stage 7: NUITS-SAINT-GEORGE > GEVERY-CHAMBERTIN

Guillaume Brahimi cooks escargot. Credit: Plat du Tour / Blink TV

The riders are making their way through Burgundy. Everyone knows this region for great wine, but it’s also the birthplace of many famous French dishes such as beef bourguignon and coq au vin. Today, however, Guillaume is showcasing escargots à la Bourguignonne. This bistro dish was created in Burgundy and features plenty of butter, garlic and that infamous French ingredient - the snail.

Episode 8: Whole braised chicken with raisins and rice pilaf

Tour de France Stage 8: SEMUR-EN-AUXOIS > COLOMBEY-LES-DEUX-ÉGLISES

Today the riders will cross the finish line in Colombey-les-Deux-Églises. The home of French President Charles De Gaulle, it is surrounded by pinot noir and chardonnay vines. When the grapes aren’t used for making Champagne, they’re perfect for drying into juicy raisins, which Guillaume sprinkles into his Middle Eastern rice pilaf served with a braised marinated chicken.

Episode 9: Andouillette, served with potatoes and seeded mustard sauce

Tour de France Stage 9: TROYES > TROYES

Today the riders start and finish in the medieval village of Troyes. The must-try dish here is the 'AAAAA' andouillette (also known as the 5A androuillette, a reference to the Association Amicale des Amateurs d’Andouillette Authentique), a very aromatic sausage, stuffed with pure pork, onion and herbs. This sausage is so popular it has its own fan club. Guillaume creates a crème fraîche and mustard seed sauce that perfectly Paris with the Troyes Andouillette, or any pork sausage.

Episode 10: Braised lamb shoulder pithivier

Tour de France Stage 10: ORLEANS > SAINT-AMAND-MONTROND

Braised lamb Pithiviers. Credit: Plat du Tour

Just one hour from the race start of Orleans is the town of Pithiviers. A small commune in the Centre Loire valley region, this area is known as the ‘breadbasket’ of France thanks to the abundance of specialty pastries and breads. Guillaume will make the specialty puff pastry pie of Pithiviers which is filled with succulent braised lamb.

Episode 11: Gateaux Creusois

Tour de France Stage 11: Évaux-les-Bains > LE LIORAN

Today the Tour runs through the Creuse region. 50 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 infamous Gateaux Creusois.

Episode 12: Chou farcis d’Auvergne

Tour de France Stage 12: AURILLAC > VILLENUVE

The riders make their way through the Cantal region today. This is the rural centre of France. Guillaume visits a historical farmhouse to enjoy a feast of truffade - 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 d’Auvergne.

 

Episode 13: Tagine of lamb with prunes and couscous

Tour de France Stage 13: AGEN > PAU

The race departs from Agen, a historic market town on the Garonne River, and the Prune capital of France. Plums were introduced to Europe by Benedictine Monks returning from the Crusades. Guillaume visits a local plum orchard to discover what makes the prunes of Agen so special and uses them in a delicious lamb tagine.

Episode 14: Trout gravlax with celeriac remoulade

Tour de France Stage 14: PAU > SANIT-LARY-SOULAN

Guillaume Brahimi with fishing guide Alexandre Martin in the Pyrenees. Credit: Plat du Tour / Blink TV

Stage 14 of The Tour makes its way through the Pyrenees. Running through the heart of the Pyrenees is the Neste, a gorgeous river that has shaped the mountains and valleys. The Neste has wild trout in abundance, and fishing has been practiced here for centuries. Guillaume meets a local guide to learn the art of ‘Toc' fishing, before making a trout gravlax served with a crunchy celeriac remoulade.

Episode 15: Pork cutlets with charcutière sauce

Tour de France Stage 15: LOUDENVILLE > PLATEAU DE BEILLE

The town of Loudenvielle is close to Bigorre in the central Pyrenees. On the plains of Bigorre, beneath the mountains, is 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.

Episode 16: Brandade de morue

Tour de France Stage 16: GRUISSAN > NIMES

The city of Nimes is known as “French Rome”. It is considered the most Roman city outside of Italy thanks to the well-preserved ancient structures still standing. Guillaume takes a tour of the spectacular double-tiered amphitheatre which is used for concerts to this day. Inspired by the heritage of Nimes, Guillaume makes one of the regions famous dishes, brandade de morue; a salted cod spread served on crunchy toasted bread.

 

Episode 17: Chocolate soufflé

Tour de France Stage 17: Saint-Paul-Trois-Châteaux > SuperDévoluy

An hour from the Saint Paul Trois is one of the great chocolate factories of France. Valrhona has a 100-year history, and a reputation amongst top chefs for producing world class chocolate. Guillaume meets Chocolatier Romain Grzelczyk to learn the secrets for perfectly tempered chocolate. Guillaume then shows us how to make a light fluffy soufflé with 70 percent Valrhona chocolate served with cherry ripple ice cream.

 

Episode 18: Le soup au pistou

Tour de France Stage 18: GAP > BARCELONETTE

Today the tour leaves from the mountain 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. Since Gap is part of the greater Provence region, Guillaume makes soupe au pistou, a vegetable and white bean soup from the southeast of France topped with a basil paste.

 

Episode 19: Brioche aux praline

Tour de France Stage 19: EMBRUM > ISOLA 2000

Brioche with praline. Credit: Tour du Plat

Today the riders make their way through the Alps. Typical in the bakeries across these mountains is a pastry filled with pink candied almonds. The brioche aux praline originated near Lyon in 1955, and quickly spread throughout the region. Guillaume visits the bakery of Philippe Marc Jocteur, a master of the pink praline. Guillaume learns about working with these colourful candled nuts before making the original soft and buttery brioche aux praline.

Episode 20: Salad Niçoise

Tour de France Stage 20: NICE > COL de la COUILLOLE

Guillaume Brahimi shops at a market in Nice. Credit: Plat du Tour / Blink TV

The race starts in Nice on the French riviera and overlooks the Bay of Angels. With its proximity to fishing in the Mediterranean and Farming on the mountain pastures, Nice is a fantastic city for food-lovers. Guillaume visits the Cours Saleya, one of the great Farmers Markets of France. This market has been attracting locals and tourists for over a century. After shopping for fresh produce and chatting with the locals, Guillaume makes the flagship recipe of the city - Salad Niçoise.

 

Episode 21: Tourte aux blette

Tour de France Stage 21: MONACO > NICE

It’s the final day of the tour, and the first time in history the race has finished outside Paris. Guillaume takes full advantage of his day in Nice by getting a cooking lesson at Chez Theresa, an iconic local restaurant. Chez Theresa has been baking a wood fired flatbread called socca since 1925, in the oldest oven in the city. Excited by the traditional cuisine of Nice, Guillaume makes tourte aux blette, a tart made with silverbeet (Swiss chard).

See each episode during the live broadcast of the Tour de France on SBS and SBS On Demand. The past four seasons of Plat du Tour are also streaming at SBS On Demand.

Stream free On Demand

Plat du Tour

series • 

cooking

PG

series • 

cooking

PG