Plat du Tour, Guillaume Brahimi's recipes on SBS

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Reading time: 0 minPublished on 4 January 2023

Lacking ideas for delicious recipes? Guillaume Brahimi is here to help you give taste to your little dishes. Find all his recipes on SBS in Plat du Jour section.


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Chef Guillaume Brahimi guides us to the heart of France by exploring its wonderful food culture and cuisine and serving up his 'Plat du Tour' each night of the Tour de France.

Cassoulet recipe

Cassoulet Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

The dish gets its name from the pot it's traditionally baked in, the cassole. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.

Cassoulet recipe >>

Ratatouille with tapenade recipe

Ratatouille with tapenade Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

This dish is named from the Occitan language spoken in southern France. From the words ‘ratatolha’, meaning ‘chunky stew’ (in French military slang, ‘rata’ was a mix of beans, potatoes and mixed vegetables with fatty meat), and ‘touiller’, meaning to toss, or stir up, food.

Ratatouille with tapenade >>

Pissaladière with white anchovy and olive

Pissaladière with white anchovy and olive Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

Traditionally from Nice, this dish is thought to have originated from a 15th century Genoese recipe. Thick pizza dough is topped with caramelised onions, black olives and of course, anchovies – the most celebrated of which are from Collioure, where they have been fished by net and salted by hand since the Middle Ages. This version uses puff pastry, marinated white anchovies and goat’s cheese.

Pissaladière with white anchovy and olive >>

Ile flottante with praline and lavender crème anglaise

Ile flottante with praline and lavender crème anglaise Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

Originally known as œufs à la neige – 'snow eggs', this dessert features pillowy meringues floating in a bed of custard.

Ile flottante with praline and lavender crème anglaise >>

Chicken a la crème recipe

Chicken a la crème Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

Originally known as œufs à la neige – 'snow eggs', this dessert features pillowy meringues floating in a bed of custard.

Chicken a la crème >>

Apple tarte Tatin recipe with cinnamon ice-cream

Apple tarte Tatin with cinnamon ice-cream Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

A dark and sticky sweet treat accompanied by perfectly crisp pastry. According to legend, tarte Tatin was invented by mistake in the 1880s, when a hotelier tried to disguise a burnt apple tart.

Apple tarte Tatin with cinnamon ice-cream >>

French onion soup with Gruyère croutons recipe

French onion soup with Gruyère croutons Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

Traditionally, the soup, which was a staple in rural households, was little more than water poured over stale bread crusts, with an onion bulb added and the whole lot left to simmer for the day.

French onion soup with Gruyère croutons >>

Find all his French recipes here on SBS >>

Duck leg confit, Brussels sprouts and speck

duck-leg-confit-brussles-sprouts-speck Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

Duck leg confit >>

Paris-Brest with hazelnut crème au beurre

Paris-Brest with hazelnut crème au beurre Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

This light and airy dessert was created and named in honour of the ‘Paris-Brest’ – a famous French cycling race, and is presented in the shape of a bicycle wheel.

Paris-Brest >>

Kouign-amann

Kouign-amann Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

The Kouign-amann is a multi-layered cake from the Brittany region of France. It has been described by the New York Times as “the fattiest pastry in all of Europe” and contains layers of butter and caramelised sugar.

Kouign-amann >>


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