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 cuisine and serving up his 'Plat du Tour' each night of the Tour de France.
Cassoulet recipe
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.
Ratatouille with tapenade recipe
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.
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
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
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.
Apple tarte Tatin recipe 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
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.
Duck leg confit, Brussels sprouts and 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.
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.
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.
By Rédaction France.fr
The magazine of the destination unravels an unexpected France that revisits tradition and cultivates creativity. A France far beyond what you can imagine…
