Plat du Tour

Guillaume introduces the French philosophy of savoir vivre, and to live the best life in France, food is the foundation of their lives. Today Guillaume creates his Ratatouille – a classic Provencal dish accompanied by his ‘secret’ recipe of home-made olive tapenade. The olives and the ratatouille are a nod to today’s start and finish stage city of Nice, home to some of the world’s best tasting olives.

Today the Tour starts and finishes in Nice again, and Guillaume pays tribute to a dish from one of France’s most infamous chefs Auguste Escoffier, who was born in the region. Guillaume is serving his version of Escoffier’s classic Steak Tartare and dishes out some expert advice when ordering this raw meat dish in a French restaurant.

As the Tour prepares to leave Nice, Guillaume pays homage to the city’s Italian influences and shows us how to make Pissaladière - a French tribute to pizza. Australia is gaining a reputation for producing amazing chesses and Guillaume shows us a local goat cheese that takes this dish to the next level. Pissaladiere is the perfect dish to share, so Guillaume invites some friends to enjoy this classic street food snack and bid farewell to the Mediterranean.

Today’s race starts in Sisteron, which is famous for its spring lamb, so Guillaume celebrates by cooking a traditional lamb roast, and also shares his secret to making any roast spectacular. We also meet a local butcher who gives Guillaume a few tips for the dish.

Pears are a celebrated fruit in France, and in Autumn they are found in abundance at the fresh markets throughout Gap, today’s stage start town. Guillaume uses his favourite Australian variety to make Poire Belle Helene, a classic French dessert that celebrates the humble pear, and shows us the ‘Guillaume Challenge’ to make the perfect whipped cream.

This stage of the Tour begins on The Rhone, and Guillaume follows the river down to the Mediterranean to make Bouillabaisse - a classic fish soup. Guillaume cooks with the freshest seafood and shows us how to make a rouille (sauce) – the key to any good Bouillabaisse.

Blue cheese – one of the most divisive ingredients in the culinary world. Today, Guillaume pays homage to Roquefort, the home of its namesake cheese and just 30 minutes from today’s tour start. We learn how to make his twice baked Roquefort souffle, the perfect gateway meal to the best blue cheese in the world.

Steak frites is a French classic that you can find in many Australian pubs or bistros, but today Guillaume shows us how to make a Béarnaise sauce that will have you making steak frites at home in no time. This is a meal fit to replenish riders and spectators alike after today’s tour stage takes us on the first of several demanding climbs through the Pyrenees.

Today’s stage runs through the Pyrénées-Atlantiques region. This area includes French Basque country which has a rich culinary heritage and a tradition of simple hearty rural meals made with fresh produce from the region - especially capsicums. To celebrate, Guillaume makes a traditional dish from Northern Basque Country called Piperade, and serves it with a medley of seafood.

With the Tour de France doing some island hopping today, Guillaume takes an excursion to the coast to show you how the French eat their oysters and chats with a fourth-generation oyster farmer. He also makes an aioli with an unexpected ingredient that will make you jealous!

Today’s tour stage begins in a charming seaside resort on France’s west coast – Châtelaillon-Plage. Today Guillaume celebrates the town’s shellfish festival with his take on Mussels Marinieres and also talks to his fish monger Costa about mussels and Australian seafood.

Two hours north of today’s start town of Chauvigny is Lamotte-Beuvron, a small rural town best known as the home of the tarte Tatin. The dish may have been created by accident, but it’s been chosen by Guillaume on purpose – this upside-down apple tart is a heart-warming dessert that is perfect in winter months, and the perfect way to celebrate the Aussie-grown Granny Smith apple.

Today’s tour stage finishes at Puy Mary, a volcanic peak in the Puy-de-Dôme region, whose lush green hills support a thriving dairy industry. In honour of this Guillaume talks us through the importance of butter in French cuisine and grills king prawns in an herbed butter recipe which has remained a secret for more than a century.

Story outline: Today’s tour stage ends in Lyon, the gastronomical capital of France, and according to the French, the world. So, Guillaume celebrates by making the world’s best fish and chips. From filleting to frying, learn how to put a truly French spin on a dish that is also close to Australia’s heart.

Today’s tour starts in Lyon, the gastronomical capital of the world that is all about butter and cream. To indulge, Guillaume whips up an Ile Flottante - a rich and magical dish that is so light they say it’s like eating clouds. These light fluffy meringues floating in a sweet pool of crème anglaise also pay tribute to another important staple of French cuisine – freshly laid eggs.

Today’s start town of La Tour du Pin is a gorgeous historical town known for its mosaic festival, and what else is a charcuterie plate if not a mosaic of food? Today Guillaume reveals the secrets behind a great French artform – the charcuterie plate.

Today’s tour starts in Grenoble, the flattest city in France surrounded by the incredible French Alps. The city is home to some of the world’s most renowned potato dishes. To celebrate the humble potato, Guillaume makes one of his specialties, a potato dish he has named after a famous French magazine.

Today the Tour is riding through Beaufort, so Guillaume is celebrating one of the most popular ingredients in French cooking – cheese! Get ready to discover some of the best cheeses Australia has to offer (and what to pair them with) as Guillaume demonstrates that less is more when curating a cheese board.

Today’s start town of Bourg-en-Bresse is home to the most famous of French poultry – they raise more than one million Bresse Chickens each year. In a nod to this region’s famous export, Guillaume shows us his version of a hearty French classic, and talks all things mushrooms as he creates a classic Chicken a la creme.

Today’s tour kicks off in Lure, just down the road from Luxeuil-les-Bains, a town renowned for its Luxeuil ham. And what better way to celebrate ham than with a Croque Monsieur, France’s deluxe answer to the humble ham and cheese ‘toastie’.

To celebrate Paris on this final day of the tour, Guillaume makes a dish that originated in the famous 10th Century food market of Les Halles. It is one of the most humble yet special dishes in all of France - French onion soup. It’s a dish that champions the simple onion and also the notion of Savoir Vivre, and Guillaume reflects on what this means to him as he cooks his final dish of the 2020 Tour.