Plat du Tour, Guillaume Brahimi's recipes on SBS

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.

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

Ratatouille with tapenade

Ratatouille with tapenade
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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 >> (External link)

Pissaladière with white anchovy and olive

Pissaladière with white anchovy and olive
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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 >> (External link)

Ile flottante with praline and lavender crème anglaise

Ile flottante with praline and lavender crème anglaise
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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 >> (External link)

Chicken a la crème

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

Chicken a la crème >> (External link)

Apple tarte Tatin with cinnamon ice-cream

Apple tarte Tatin with cinnamon ice-cream
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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 >> (External link)

French onion soup with Gruyère croutons

French onion soup with Gruyère croutons
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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 >> (External link)

Find all his French recipes here >> (External link)

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