--- Enjoy a taste of France at home with Guillaume Brahimi on , each night at the start of the Tour de France exclusive broadcast on SBS from 1-24 July 2023. For broadcast times, go to ---
The way French-born Australian chef Guillaume Brahimi speaks about gallivanting around Sydney to pick up French delectables, makes us want to do exactly the same – stat.
From the outposts of artisans to one of Sydney's most renowned restaurants, here's where he likes to indulge.
Bread
Brahimi tells SBS Food, "I love going to in Bronte to pick up a sourdough. It's the best, I love it."
The business, run by husband-wife duo Igor and Ludmilla Ivanovic, is celebrated for not only its sourdough (which sell out quickly, usually by mid-morning), but its rye, francese, ficelle, brioche and seven-grain bread. For something on the sweeter side, look towards the cranberry pecan loaves and featherweight croissants.
Meat
"For me, it feels like being in a toy shop. From there, I'll pick some charcuterie and their classic French chicken liver pate. Both are made with great craftsmanship."
Sweets
Brahimi says, "I really enjoy going to , which is run by a young man named Adrien [Bochel].
The business, which he co-founded with his wife, Cecile, is known for its madeleines and caneles.
"He's come all the way from France to pretty much make these two desserts! They're very special, made with love and high quality ingredients."
Oysters
Brahimi thinks there's nothing better than sitting down and eating some Sydney rock oysters.
"At the moment, I've been ordering them from . You can get them delivered to your door in beautiful packaging. All you have to do is find a spot near the beach and eat them. That's a very French thing to do."
All you have to do is find a spot near the beach and eat them. That's a very French thing to do.
East 33 is currently delivering its high-zinc oysters, shucked or unshucked.
The oysters hail from sites along New South Wales' coast – from Merimbula to Nambucca.
Modern Australian meets French food
While Bondi icon isn't exactly French, it almost feels French, according to Brahimi.
"Dining by the water, the philosophy of showcasing the season's produce, and in such a homely way, Sean's is one of my favourite places to eat. There is just so much respect for produce."
Much of the restaurant's produce comes from chef-owner Sean Moran's Blue Mountains farm.
Brahimi says the chalkboard menu is constantly changing. Celeriac chowder and pippies, and kingfish tartare and roast chook with a parsnip puree and mushrooms are just a taste of the type of dishes that grace the menu.
"It's modern Australian, with sometimes French-inspired dishes," he explains.
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