Plat du Tour

Guillaume Brahimi creates a dish favoured in the northern city of Lille, Moules Frites. The classic combo of mussels prepared in wine and served with French fries and mayonnaise is a perfect hangover cure.

Stage two takes the riders to the fishing port of Boulogne Sur Mer, renowned for its scallops. Guillaume shows off a brilliant recipe for cooking Coquille St Jacques, lightly cooked with tarragon butter.

The tour kicks off in Valenciennes, where Guillaume makes a dessert named after local artist and sculptor Jean Baptiste Carpeaux. Le Carpeaux de Valenciennes is a mouth-watering creation of almond and cream.

Guillaume takes fromage to new heights by adding truffle as the race weaves through Camembert. He visits special guest Guy Smillie at his Melbourne restaurant Marmont to find the perfect accompanying beverage.

As the racers face time trials in Caen, Guillame is put to test in the kitchen working with tripe. Luckily, this area has a famous recipe, tripes à la mode de Caen, that makes the experience of eating offal very pleasant.

As the race enters Normandy's dairy country, Guillaume makes Caramel d'Isigny-sur-Mer, sweet caramel bonbons that can only be made using a famous special salted butter from this region.

As the race sails through Brittany, Guillaume and guest chef Alex Pritchard make Crêpes Suzette, a flaming dessert.

As the race heads through picturesque Mayenne, Guillaume makes a Tourte Mayennaise, a humble pie named after the locals featuring the region's best-known produce: beef, apples and cheese.

The Tour is taking off from Chinon, a beautiful town nestled in the Loire Valley, dubbed the garden of France. Guillaume is making a charcuterie classic dish welcome on any Loire Valley picnic rug, Rillette de Porc.

As the racers climb towards the Puy de Dôme, Guillaume makes an Aussie style quenelle, switching pike for prawn, and is joined by culinary director Jochen Beranek to learn the trick to selecting the best prawns.

Stage 11 winds through Toulouse, a city famous for its its pink terracotta architecture and iconic namesake sausage. Guillaume create a hearty feast with the saucisse de Toulouse, a chunky pork sausage made with the finest ingredients.

The riders have reached Gascony, so Guillaume pays homage to the region pairing succulent duck breast with one of the region's most humble yet famous products, Tarbais beans.

As the race goes towards the edge of Basque country, Guillaume cooks a Basque-style shakshuka that blends Spanish and Arabic flavours with Basque spices.

As the race climbs through the Pyrenees, Guillaume makes La Poule au Pot, a dish that is simple, nourishing and full of rustic charm.

As the race charges towards France's most beautiful medieval city Carcassonne, Guillaume makes Le Carcassonais Brioche, a dessert made with raisins and filled with deluxe crème pâtissière.

As the Tour starts close to the coast, Guillaume prepares his version of La Tielle Sétoise, a tomato and octopus pie that fuses French, Italian and Spanish cooking. Special guest Jane Meadowcroft stops by to show off some of Perth's finest seafood.

The riders are bound for Valence, and Guillaume makes Ravioles du Dauphiné, inspired by the area's rich Roman history. Guillaume visits a'Mare to see head chef Alessandro Pavoni craft his ravioli by hand.

As the Tour rolls through Franche-Comté, Guillaume pays tribute to the cheesy heartland with Feuileté Comtois au jambon. This golden, layered pastry oozing with melted Comté and savoury ham combines regional tradition with irresistible flavour.

As the battle for the King of the Mountain reaches its peak, Guillaume prepares a celebratory classic, the Galette des Rois or King Cake. This traditional dish hides a special surprise inside for whoever can find it.

As the penultimate stage of the Tour de France winds through Pontarlier, Guillame makes something refined. He visits chef Alan Stuart at Oncore for a masterclass in artistic plating with his take on chicken stew with vin jaune.

As the 2025 Tour de France rolls into the Champs-Élysées in Paris, Guillaume makes a decadent Baba au Rhum. Guillaume visits chef Ross Lusted in the kitchen of Woodcut to recreate this classic rum-soaked cake.