Episode Guide | Plat du Tour with Guillaume Brahimi | Season 2

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Tour dish with Guillaume Brahimi broadcast at the start of the Tour de France on the main channel SBS which will start at 7:30 p.m. on Saturday June 26 and end at 11:00 p.m. on Sunday July 11. Stream the series for free on SBS On Demand and visit the program page for recipes, articles and more. —

The famous Franco-Australian chef Guillaume Brahimi believes that the French know how to live fully. They call it know how to live, and French gastronomic culture is the beating heart of the nation. Guillaume guides us through the heart of France through the senses, serving us his ‘Plat du Tour’ every evening of the Tour de France on SBS.

Episode 1 | Paris Brest

Tour de France Stage 1: Brest – Landerneau

Aired at 7:30 p.m. on Saturday, June 26, 2021 on SBS

Guillaume is back to celebrate another year of the Tour de France, sharing some of his favorite French classics to warm your heart. Today, he bakes his dad’s favorite cake, Paris Brest. This light and airy dessert was created in honor of another famous French cycling race and comes in the form of a bicycle wheel – making it the perfect way to say hello to the Tour.

Episode 2 | Kouign Amann

Tour de France Stage 2: Perros-Guirec – Mûr-de-Bretagne Guerlédan

Aired at 8:30 p.m. on Sunday June 27, 2021 on SBS

As the visit continues through the Brittany region, Guillaume shows us a traditional Breton dessert that consists of enjoying life to the fullest. Kouign-amann is known as the “fattest pastry in all of Europe”.

Episode 3 | Lobster

Tour de France Stage 3: Lorient – Pontivy

Aired at 8:30 p.m. on Monday June 28, 2021 on SBS

It is the third day of the tour of Brittany – an area which is famous for its abundant seafood. Indeed, the city of departure today, Lorient, is home to the second largest fishing port in France. Today, Guillaume meets one of Australia’s best harpoon fishermen to cook freshly caught lobster over a wood fire.

Episode 4 | buckwheat pancake

Tour de France Stage 4: Redon – Fougères

Aired at 9:30 p.m. on Tuesday, June 29, 2021 on SBS

As we say goodbye to Brittany, Guillaume celebrates the region’s most famous creation: the crêpe! Guillaume shows us the trick to making a perfect buckwheat pancake, the traditional tasty version of a pancake. It is a dish that begs to be tasted with a glass of apple cider.

Episode 5 | Pork belly with apples and cider

Tour de France Stage 5: Changé – Laval Espace Mayenne

Aired at 8:30 p.m. on Wednesday June 30, 2021 on SBS

Today’s stage ends in Laval, capital of Mayenne – also known as the country of the apple. Guillaume meets Jo-Anne Fahey of Darkes Glenbernie Orchard to try his award-winning cider. He then shows us how to easily make his delicious pork belly and apple dish.

Episode 6 | Leek pie

Tour de France Stage 6: Tours – Châteuroux

Aired at 9:30 p.m. on Thursday, July 1, 2021 on SBS

Today, the circuit winds through the Loîre valley, also known as the Jardin de la France. To celebrate the earthly delicacies on offer, Guillaume offers a vegetarian version of quiche Lorraine that uses his favorite autumn vegetable: leek. He shares some secret tips from his mom to create a savory dish to share with the whole family.

Episode 7 | Orange stew

Tour de France Stage 7: Vierzon -> Le Creusot

Aired at 8:30 p.m. on Friday July 2, 2021 on SBS

Today the tour stops in Burgundy – an area that is most famous for its beef and plentiful red wine. A crossroads of exchanges, Burgundian cuisine also has influences from Northern Europe and the Mediterranean – so what better way to celebrate than by preparing a rich stew of red wine and beef with a surprising touch of orange …

Episode 8 | Provencal stuffed vegetables

Tour de France Stage 8: Oyonnax – Le Grande-Bornand

8:30 p.m. on Saturday July 3, 2021 on SBS

Today we arrive in Auvergne-Rhones-Alpes, an agricultural region that celebrates pork in all its glory – from hams and sausages, to minced pork that Guillaume will use to stuff beautiful vegetables. This rustic dish uses colorful, seasonal produce to showcase a dish full of delicious provincial flavors.

Episode 9 | Potato tower

Tour de France Stage 9: Cluses – Tignes

Aired at 8:30 p.m. on Sunday July 4, 2021 on SBS

Today, the Tour continues through the mountainous Auvergne-Rhones-Alpes region where the most popular dishes are based on potatoes. And what better way to celebrate than a potato round! Guillaume meets the Hill family of the Southern Highlands to find the perfect potatoes for three mouthwatering potato dishes. This is comforting French cuisine at its best.

Episode 10 | Valrhona chocolate tart

Tour de France Stage 10: Albertville – Valence

Aired at 8:30 p.m. on Tuesday July 6, 2021 on SBS

Today, the race ends just minutes from the largest French chocolate factory in the world. So of course Guillaume shows us how to make the world’s largest chocolate pie using Australian chocolate from Gelato Messina, in a special recipe he learned firsthand from legendary French chef Joël Robuchon.

Episode 11 | Salt-crusted snapper

Tour de France Stage 11: Sorgues> Malaucène

Aired at 8:30 p.m. on Wednesday July 7, 2021 on SBS

The race begins today in Sorgues, just an hour from the Côte d’Azur which is home to very good seafood, including snapper. Guillaume swaps the kitchen for the beach to show us the technique of cooking a salt-crusted snapper over an open fire.

Episode 12 | VGE Soup

Tour de France Stage 12: Saint-Paul-Trois-Chàteaux – Nîmes

Aired on Thursday, July 8, 2021 at 9:30 p.m. on SBS

Today the race begins in the French truffle capital – so there is no better time for Guillaume to show us how to make spectacular truffle soup. Created by legendary chef Paul Bocuse for French President Valéry Giscard d’Estaing, this soup is made with delicious truffles known as “Black Diamonds”.

Episode 13 | cassoulet

Tour de France Stage 13: Nîmes – Carcassonne

Aired at 8:30 p.m. on Friday July 9, 2021 on SBS

In the middle of the spectacular Occitanie countryside, today’s stage ends in Carcassonne. This medieval town is close to the birthplace of one of the region’s most famous dishes: cassoulet. Guillaume prepares his own version of this French country casserole made with white beans ingots and lots of pork belly, ham and sausages.

Episode 14 | Duck leg confit with speck and Brussels sprouts

Tour de France Stage 14: Carcassonne – Quillan

Aired at 8:30 p.m. on Saturday July 10, 2021 on SBS

Today’s departure city, Carcassonne, is steeped in history, as are many classic French dishes. Guillaume shows us how to cook a dish created hundreds of years ago: duck confit with Brussels sprouts. This technique involves frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

Episode 15 | Pear pie

Tour de France Stage 15: Céret – Andorra la Vella

Aired at 8:30 p.m. on Sunday July 11, 2021 on SBS

Today’s tour will start in Céret. Known as the Mecca of Cubism, this city has access to an abundance of amazing produce, including almonds and honey from the Pyrenees. Guillaume celebrates Céret with a pear and almond tart, iced with aged organic honey from wild bees in Sydney’s Blue Mountains.

Episode 16 | Mushroom omelette

Tour de France Stage 16: Pas de la Casa – Saint-Gaudens

Aired at 8:30 p.m. on Tuesday July 13, 2021 on SBS

During today’s stage, we visit the small principality of Andorra, famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national specialty – carrerole trout, otherwise known as mushroom omelette.

Episode 17 | Veal stew

Tour de France Stage 17: Muret – Saint-Lary-Soulan Col du Portet

Aired at 8:30 p.m. on Wednesday July 14, 2021 on SBS

The tour continues through rich farmland, where you can find some of the best calves in France. It’s also Bastille Day in France, so today Guillaume is preparing one of the most popular French dishes – the classic veal blanquette!

Episode 18 | Pot au feu

Tour de France Stage 18: Pau – Luz Ardiden

Aired on Thursday, July 15, 2021 at 9:30 p.m. on SBS

Food is the great equalizer. Centuries ago, a simple pot of stew could satisfy the appetites of kings and peasants. Today’s starting point from Pau also happens to be the hometown of King Henry IV, and William prepares the Pot au Feu, one of his favorite dishes.

Episode 19 | Roast lamb

Tour de France Stage 19: Mourenx – Libourne

Aired at 8:30 p.m. on Friday July 16, 2021 on SBS

One of the things France and Australia have in common is their love of lamb, and today the tour travels through an area that produces some of the best lamb France has to offer. Guillaume will thrill your taste buds by slowly roasting a well-grilled wood-fired leg of lamb and pairing it with a rustic tomato garnish.

Episode 20 | Eggs in meurette

Tour de France Stage 20: Libourne -> Saint-Emilion

Aired at 8:30 p.m. on Saturday July 17, 2021 on SBS

Today, the circuit reaches Burgundy, better known as the land of wine! The finish stage in Saint-Emilion is particularly known for its red grape varieties, so Guillaume shows us how to make eggs in meurette – A unique French dish of poached eggs in red wine, with its own special touch.

Episode 21 | Caramel cream

Tour de France Stage 21: Chatou -> Paris Champs-Élysées

Aired at 11:00 p.m. on Sunday July 18, 2021 on SBS

Story overview: Tonight we say goodbye to the Tour and we meet in the City of Light… and the desserts. Paris is home to avenues lined with pastry shops, chocolate makers and confectioners who will give you the choice with their irresistible aromas. But today, Guillaume is making a Parisian classic: crème caramel.

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