Plat du Tour

Guillaume is back to celebrate another year of the Tour de France, sharing some of his favourite mouth-watering French classics to warm your heart. Today, he is making his dad's favourite cake, the Paris Brest. This light and airy dessert was created in honour of another famous French cycling race and is presented in the shape of a bicycle wheel – making it the perfect way to say Bonjour to the Tour.

As the tour continues through the Brittany region, Guillaume shows us a traditional Breton dessert that is all about enjoying life to the fullest. The kouign-amann is known as the "fattiest pastry in all of Europe" – luckily tonight's hilly stage will burn off some of those extra calories, as Guillaume makes this pastry that is all about butter.

It's day three of the tour in Brittany – a region that is celebrated for its abundant seafood. Today's start town of Lorient is home to the second largest fishing port in France. Today, Guillaume is meeting with one of Australia’s best spear fishermen to cook some freshly caught rock lobster on a wood fire.

As we say goodbye to Brittany, Guillaume celebrates the region's most famous creation – the crêpe! Guillaume shows us the trick for making the perfect Buckwheat Galette – the traditional savoury version of a crêpe. This is a dish just waiting to be enjoyed with a glass of apple cider.

Today's stage finishes in Laval, the capital of the Mayenne region – also known as apple country. Guillaume meets with Jo-Anne Fahey from Darkes Glenbernie Orchard to try her award-winning cider. He then shows us how easy it is to make his delicious pork belly and apple dish.

Today, the tour winds through the Loîre valley, which is also known as the Garden of France. To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite Autumn vegetable – the leek. He shares some of his mum's secret tips to create a savoury dish to share with the whole family.

Today the tour stops in Burgundy – a region that is most famous for its beef and bountiful red wine. A crossroads of trade, the cuisine of Burgundy also has influences from Northern Europe and the Mediterranean - so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange…

Today we arrive in Auvergne-Rhônes-Alpes, a farming region that celebrates pork in all its glory – from hams, to sausages, to the pork mince that Guillaume will use to stuff some beautiful vegetables. This rustic dish uses colourful, seasonal produce to highlight a dish that is full of delicious provincial flavours.

Today the Tour continues through the mountainous Auvergne-Rhônes-Alpes region where the most popular dishes are made with potato. And what better way to celebrate than a tour of potatoes! Guillaume meets the Hill family from the Southern Highlands to source the perfect spuds for three mouth-watering potato dishes. This is French comfort food at its best.

Today the race finishes just minutes from the greatest French chocolate factory in the world. So of course Guillaume shows us how to make the greatest chocolate tart in the world using Australian-made chocolate from Gelato Messina, in a special recipe he learned first-hand from legendary French chef Joël Robuchon.

The race today begins in Sorgues, just an hour from the French Riviera which is home to some great seafood, including snapper. Guillaume swaps the kitchen for the beach to show us the technique for cooking a salt-crusted snapper on an open fire.

Today the race starts in the truffle capital of France – so there's no better time for Guillaume to show us how to make a 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".

Amidst the spectacular countryside of Occitanie, today’s stage finishes at Carcassonne. This medieval town is near the birthplace of one of the region’s most famous dishes – Cassoulet. Guillaume cooks his version of this French country casserole made with white lingot beans, and plenty of pork belly, ham, and sausage.

Today's start town 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 is all about pan-frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

The tour today will begin in Céret. Known as the mecca of cubism, this town has access to an abundance of amazing produce, including almonds and Pyrenees honey. Guillaume celebrates Ceret with a pear and almond tart, glazed with organic aged honey sourced from the wild bees in Sydney's Blue Mountains.

During today's stage, we visit the tiny principality of Andorra, which is famous for its skiing and delicious wild mushrooms. Guillaume creates his version of the national speciality – truite de carreroles, otherwise known as a mushroom omelette.

The tour continues rolling through rich farmland, where you can find some of the best veal in France. It's also Bastille Day in France, so today Guillaume is making one of the most popular French dishes - the classic Veal Blanquette!

Food is the great equaliser. Centuries ago a humble pot of stew could satiate the appetites of kings and peasants alike. Today's start stage of Pau also happens to be the birthplace of King Henri IV, and Guillaume is making Pot au Feu – one of his favourite dishes.

One of the things France and Australia have in common is their love of lamb, and today the tour cycles through an area that produces some of the best lamb France has to offer. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a toasty wood fire, and matches it with a rustic tomato garnish.

Today the tour reaches Burgundy, better known as wine country! The finish stage of Saint-Emilion is particularly known for its red varietals so Guillaume is showing us how to make oeuffs en meurette – A unique Fench dish of poached eggs in red wine, complete with his own special twist.

Tonight we say farewell to the Tour and find ourselves in the City of Lights…and desserts. Paris is home to avenues lined with patisseries, chocolatiers, and confectioners spoiling you for choice with their irresistible aromas. But today, Guillaume is making a classic Parisian favourite – the crème caramel.