Plat du Tour

Guillaume is travelling through his home country for this year's Tour de France, sharing some of his favourite mouth-watering French classics. Today's race starts in Denmark, so Guillaume is inspired to cook their national dish - The Stegt Flaesk. This grilled pork belly and potato dish is a feast for the eyes and a delicious way to say Bonjour to the Tour.

The tour continues through Denmark, so Guillaume visits a Chateau and winery in the south of France owned by the Danish royal family and he shows us how to make three versions of Smørrebrød, which are traditional Danish open-faced sandwiches that are as pretty as the French countryside.

It’s the final day of the tour in Denmark – so to celebrate Guillaume is making their most popular pastry - The Danish cinnamon snail. For inspiration, Guillaume visits Du Pain et des Idées, a beautiful bakery where chef Christophe Vasseur produces the most popular Danish pastries in Paris.

The tour reaches the north of France, and to celebrate Guillaume visits an artisan fromagerie in the town of Saint-Omer to find the perfect cheese for his dish today. He will make a meal they love in the breweries in this region - Le Welsh. It’s the most indulgent ham and cheese toasty you’ve ever seen.

Today’s stage begins in Lille when Guillaume will visit Meert - one of the longest-running patisseries in France. Here he will learn how they make their world-famous vanilla waffle. He will also show us how to make a light fluffy Tarte au Maroilles - a delicious regional specialty featuring strong-flavoured local cheeses.

Today, the tour races between Belgium and France. In this region the people love their craft beer, so Guillaume is making a Belgian beef stew called Carbonade Flamande, which involves a good splash of local beer. It’s a heartwarming stew loved by both countries and a perfect dish for this stage of the tour.

Today the tour races through the Lorraine region which gave birth to many regional specialties, including a delicate cake called a Madeline. Guillaume will show you the tricks for making these delightful treats, and he will share the story about how the Madeline became a symbol of childhood memories in France.

Today we arrive in Franche-Comté region, a farming area that celebrates pork in all its glory – from hams and cutlets to the famous Morteau sausage that Guillaume will use in the stew he makes today. The mortal sausage is smoked in traditional wooden chimneys and perfectly complements the lentils and seasonal produce in the delicious provincial stew.

Today the tour reaches the Alps, where the most popular dishes are made with cheese. While most people know about fondue, Guillaume will be showing us another traditional melted cheese dish that is perfect after a day of skiing. The Raclette Savoyarde is French comfort food at its best.

Today the race finishes in Megeve, the gourmet capital of the Alps. Guillaume visits a nearby Reblochon cheese farm high in the mountains, and he shows us how to make a Tartiflette. This is the ultimate winter dish, combining layers of potato, cream, bacon and Reblochon in a hearty alpine style.

The race today begins in Albertville, a beautiful city where you can find many regional specialties. Guillaume visits a local butcher to buy some Savoie sausages known as ‘diots’, to feature in the invigorating hearty vegetable soup he will make over an open fire at his mountain chalet.

Today the race starts in Briançon, the highest village in France – so Guillaume is inspired to make a desert named after the highest peak of the Alps. The Mont Blanc is a sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It is a delight to behold when the icing sugar sprinkles down like snow.

Today’s stage finishes in Saint Étienne, an industrial city with spectacular architecture and some delicious regional pastries. Guillaume visits local baker Sebastian Reocreux for a lesson on how to make a Pâté de la Batteuse - an apple and cinnamon pastry with a golden crust.

Today the race finishes in Mende, just 30 mins from the beautiful Aubrac Mountains. Here in the popular town of Laguiole, Guillaume visits an artisan knife forge dating back to 1828. And he shows us how to make L’Aligot, a sumptuous regional specialty featuring mashed potato and plenty of cheese.

The race start of Rodez is just 1 hour from one of Guillaume's favourite places in France – Roquefort-Sur-Soulzon, a small city Nestled underneath the dramatic rock of Combalou. Guillaume visits Delphine Carles, one of the smaller producers of Roquefort cheese in the caves under the town and cooks a steak with a delicious white wine and blue cheese sauce.

The race starts in Carcassone – just 1 hour from the Mediterranean, so Guillaume takes an excursion to the town of Gruissan, known for its incredible pink salt lake. Guillaume uses the local salt and fresh clams in a pasta dish featuring one of the most classic French ingredients… escargot.

Today the Tour reaches Saint Gaudens, an ancient city with a history dating back to the Iron Age. Guillaume explores the local farmers markets to find fresh cabbage and truffle for his dish today - a decadent langoustine pasta with veal jus and foie gras butter.

It’s another day of cycling in the mountains, so Guillaume is going to visit a very special Pyrenees bakery with a hundred-year-old wood oven to learn the secrets for perfectly baking rustic bread. And he will make a specialty torte of the region, filled with juicy blueberries.

The race reaches Cahor, a region famous for Malbec grapes. Guillaume visits the incredible Chateau Lagrazette, with vineyards dating back to the 15th century. After an exclusive wine tasting, he will show us how to make a refreshing fruit soup with Malbec wine and the local D’quercy melon.

Today the tour reaches the vertical village of Rocamodour. This region is famous for its walnuts, so Guillaume visits a century-old Walnut mill which the Castagné family have operated for 6 generations. Guillaume learns the secrets of producing walnut oil with a traditional stone mill and creates a beautiful salad featuring walnuts and the local Rocamodour cheese.

Tonight, we say farewell to the Tour with a dish created by legendary French chef Joel Robuchon. Guillaume was mentored by Robuchon in Paris and today he will share the techniques for making an exquisite Tarte au Truffe. To source the hero ingredient Guillaume will go truffle hunting in the south of France with local experts who know the tricks for sniffing out the best ‘black diamonds’.