--- From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic as he explores the flavours on offer, 8:30pm Thursdays on SBS Food (double episode 1 August, followed by eight weekly episodes). The full series, as five combined episodes, is also . ---
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Guillaume's French Atlantic
series • cooking
PG
series • cooking
PG
As Guillaume travels along the French Atlantic he will discover the way of life in five of the unique regions that make this part of the world so special.
Beautiful bourgeois Normandy, also known as ‘the 21st arrondissement of Paris’ has so much to offer, including the world-famous Camembert cheese and the spectacular abbey of Mont Saint Michel.
The wild coast of Brittany is the ‘fisherman's basket’ of France, and Guillaume makes the most of the seafood as he discovers the lively scallop festival in Erquy, and journeys to the joyous island of Groix renowned for its friendly locals and tuna fishing heritage.
In the historic Pays de la Loire Guillaume enjoys Michelin dining in the city of Nantes, and visits Noirmoutier Island to try the world’s most expensive potato.
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The island of salt: Noirmoutier
Decadence and refinement is the story of the Bordeaux region, home of the greatest wines and chateaux on the planet, and a spa where grapes are used for body rubs as well as drinking.
Guillaume’s journey finishes in the Pay Basques country, where he discovers the language and vibrant food culture of these proud people. Guillaume makes his way into the Pyrenees mountains to source local ingredients to make a feast for his new friends.
Each episode shares wonderful regional culinary experiences, taking us on an inspiring travel adventure.
Guillaume offers Sebastien Fricker an apple beignet, cooked on site at Calvados Groult. Credit: Guillaume's French Atlantic
Episode 1 | Normandy
Airs 8.30pm Thursday 1 August on SBS Food
Guillaume Brahimi kicks off his Atlantic road trip in the captivating region of Normandy. The journey begins with a breathtaking view of the iconic limestone cliffs of Étretat, offering one of the most famous cliffside panoramas of the French coast. Guillaume, with his contagious enthusiasm, sets the stage for an unforgettable experience. Our exploration continues through the glamorous streets of Deauville, affectionately known as the "21st arrondissement of Paris".
On a wander through the bustling fish markets, Guillaume treats himself to a delicious bowl of mussels and fries, immersing himself in the local flavours. His adventures also include discovering the renowned cheese of Camembert at a rustic dairy farm and exploring the historical significance of Calvados at the esteemed Roger Groult Distillery. Inspired by his tasting, he crafts beignets - French doughnuts - infused with a splash of this esteemed apple brandy.
Cook the recipes
Beignet de pomme with Calvados crème fraiche
Episode 2 | Normandy
Airs 9pm Thursday 1 August on SBS Food
Guillaume's journey begins in the picturesque town of Honfleur, renowned for its allure to renowned artists such as Monet and Boudin. Continuing his adventure, Guillaume ventures to the awe-inspiring Mont Saint Michel, an iconic site often referred to as the "pyramid of the seas." Guillaume enjoys breathtaking views of the meadows where the world-famous pre-salted lamb is raised. This remarkable episode highlights the artistic legacy, cultural marvels, and culinary delights that make Normandy an enchanting destination.
Cook the recipes
Lamb shoulder with apricot and saffron couscous
Episode 3 | Brittany
Airs 8.30pm Thursday 8 August on SBS Food
Guillaume on a tour of Saint Malo. Credit: Guillaume's French Atlantic
Renowned chef Guillaume Brahimi takes viewers on a captivating journey through his ancestral home of Brittany. From the bustling scallop festival in Erquy to the historic walled city of Saint-Malo, Guillaume explores the customs and cuisine that have left an indelible mark on his culinary journey. Delight in the renowned butter of Jean Yves Bordier and savour the exquisite flavours of a sweet rice pudding with salted caramel, honouring Guillaume's beloved grandmother.
Cook the recipes
Carpaccio of scallops with green apple, endive and hazelnuts
Episode 4 | Brittany
Airs 8.30pm Thursday 15 August on SBS Food
From Riec-sur-Bélon's labyrinthine rivers to the Isle of Groix's vibrant fishing traditions, Guillaume discovers the region's profound connection to its maritime heritage and savours some of the finest seafood. Guillaume explores the cultural tapestry of Groix, indulges in delectable seafood preserves, and joins locals for rowdy sea shanties and a traditional fish stew - encompassing Brittany's rich flavours and traditions.
Cook the recipes
Breton fish stew with herb tartine (La Cotriade)
Episode 5 | Pays de la Loire
Airs 8.30pm Thursday 22 August on SBS Food
Guillaume Brahimi discovers the legendary Guerande salt flats. Credit: Guillaume's French Atlantic
Immerse yourself in the vibrant water-centric world of Pays de la Loire. From the riverside Regatta Manor to legendary Guerande salt flats, where ancient harvesting techniques are practised, to the picturesque Saint-Jean-de-Monts with its perfect beaches for water sports and fresh fish. Guillaume's culinary prowess transforms these aquatic treasures into tantalising dishes that celebrate the region's extraordinary flavours and traditions.
Episode 6 | Pays de la Loire
Airs 8.30pm Thursday 29 August on SBS Food
From the idyllic island of Noirmoutier renowned for its prized potatoes, to the exquisite Château de la Rochefoucauld with a staircase designed by Leonardo da Vinci, Guillaume uncovers the hidden treasures of the land. Along the way, he encounters exceptional local chefs, indulges in Cognac tasting, and immerses himself in the historical narratives that shaped these remarkable places.
Episode 7 | Bordeaux
Airs 8.30pm Thursday 5 September on SBS Food
Guillaume explores the vineyards of Bordeaux. Credit: Guillaume's French Atlantic
This episode is all about the luxurious charm of Bordeaux. A world of opulence and finesse, where the art of winemaking intertwines with the pleasures of gourmet cuisine. Witness his visit to the prestigious Château d'Yquem, a winery of unparalleled exclusivity and home to the exceptional sweet wine that transcends expectations. This episode promises an unforgettable culinary adventure through one of the world's most captivating regions.
Cook the recipes
Côte du boeuf with bordelaise sauce and braised endive
Episode 8 | Bordeaux
Airs 8.30pm Thursday 12 September on SBS Food
This episode promises an unforgettable journey through the lavish wonders of Bordeaux. Join Guillaume as he uncovers the secrets of the region's finest caviar, indulges in the succulent delights of Cap Ferret, and basks in the sheer opulence of a wellness centre in a vineyard. From the Turban of scampi with a creamy caviar sauce to the vibrant spring vegetable platter, each recipe is a testament to the exquisite ingredients that Bordeaux has to offer.
Cook the recipes
Spring garden vegetables with herb emulsion
Episode 9 | Pays Basque
Airs 8.30pm Thursday 19 September on SBS Food
Guillaume Brahimi enjoys pinxtos - the Basque specialty of small plates of food - with Basque rugby legend Imanol Harinordoquy. Credit: Guillaume's French Atlantic
Watch as Guillaume explores the glamorous seaside town of Biarritz in a spectacular sea bass dish at the exciting EPOQ restaurant. He experiences the passion of Basque rugby and savours the region's culinary gems, including a meeting with Basque rugby legend Imanbol Harinordoquy to enjoy a feast of pinxtos, the local speciality of small plates of food. Travelling into the Pyrenees, the journey into the picturesque village of Saint-Jean-Pied-de-Port, discovering the spiritual heritage of the town, which is visited by thousands of pilgrims each year, as they make their way to Santiago. He also cooks a mouthwatering Basque gateau with black cherry jam.
Episode 10 | Pays Basque
Airs 8.30pm Thursday 26 September on SBS Food
In the captivating finale, Guillaume explores the unique culture and cuisine in the Pays Basque. Delight in the flavours of Egiategia wine, aged underwater in sea vats, and discover the vibrant markets of Espelette, renowned for the spicy Piment de Espelette. Join Guillaume as he prepares a Basque feast for his friends, showcasing a fluffy twice-baked cheese soufflé and barbecued pork ribs with piperade sauce, to cap off an extraordinary and vibrant French Atlantic journey.
Cook the recipes
Pork cutlet with piperade sauce
