Plat du Tour

Guillaume makes ratatouille, a classic Provencal dish that he accompanies with his home made olive tapenade as a nod to the start and finish stage city of Nice, renowned for its olives.

Guillaume pays tribute to chef Auguste Escoffier by making Escoffier's steak tartare while giving advice when ordering this particular raw meat dish in a French restaurant.

Guillaume pays homage to Nice's Italian influences and demonstrates how to make pissaladière, a French tribute to pizza.

Guillaume makes a traditional lamb roast in celebration of Sisteron and its famous spring lamb; a local butcher shares tips with Guillaume for cooking the dish.

Guillaume uses his favourite variety of Australian pear to make a classic French dessert and shows how to make the perfect whipped cream.

As the tour begins on the Rhone, Guillaume makes bouillabaisse, a classic fish soup. He cooks with fresh seafood and shares tip on how to make rouille.