Michel Roux's French Country Cooking
Catching up on Michel Roux's French Country Cooking?
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43:46
Michel visits a special orchard to sample the finest extra virgin olive oil, and uses it to dress his Provencal seafood special of braised cuttlefish with black rice.
To top it off, he creates caramel-coated meringues.
43:47Having discovered the only man in the world to make artisan rose wine vinegar, Michel uses it to transform his version of chicken fricassee, then Michel’s in-laws pop round for steak tartare.
43:45Michel splashes out on spiny lobster, langoustines, oysters, clams and sea-squirts to make a stunning seafood platter with three dipping sauces. Then Giselle shows him how to bake the perfect rum-infused turrets of sponge cake.
43:51Michel bakes a crisp pastry pie called a pastilla served with harissa sauce. Then he cooks poached chicken in Musketeer sauce and veloute. Finally, Michel visits the Morin chocolate factory before inviting a master chocolatier to try his chocolate and cherry mille-feuilles.
43:52Michel visits an artisanal vermouth distillery in the Provencal countryside before barbecuing king-size scallops with white vermouth sauce. Then he creates oreillettes and crepes suzette for dessert.
43:46Enthused by a visit to an artisan ice-cream maker in Avignon, Michel creates a simple but spectacular strawberry ice-cream Bombe Alaska. Then Michel invites his in-laws over for a feast of calf’s tongue with sauce gribiche.
43:59Michel cooks a fabulous lunch of lamb, seasonal vegetables and rose jus, then meets a forager to pick wild herbs and vegetables, which he serves with pan-fried fillets of Mediterranean scorpion fish.
Season 1
43:44
43:44 Expired
Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. Today he visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares a old family recipe for souffleed omelette. 43:37 Expired
Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He’ll be sampling a stew which takes a day to make and barbecuing a delicious bavette steak that’s cooked to perfection in 5 minutes. 43:33 Expired
Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He’ll show us how to make an elegant ratatouille with a twist to eat either hot or cold. 43:09 Expired
Chef Michel Roux heads out in the French countryside to source the things he loves to eat while on holiday. Michel’s stunning pan-roasted guinea fowl is a feast for the eye.
Charcuterie is on his lunch menu to as he constructs the most luxurious croque monsieur. 43:45 Expired
Chef Michel Roux goes foraging in France on the cliffs of Donzerre above the Rhone river, finding wild herbs to flavour a local delicacy, a dish of roast rabbit. He’ll be out in the garden showing us how to make the perfect barbecued chicken that’s succulent and moist and never fails to please. Michel shares his tips for ... 43:30 Expired
On this French food adventure, chef Michel Roux goes beach fishing before cooking one of his favourite fish dishes, Mackerel with Mustard sauce. He heads out to sample a delicious dessert at a local patisserie, before going home and firing up the barbecue to show us how to cook a French hamburger to die for. Different flav... 43:29 Expired
Chef Michel Roux is on a food adventure in the South of France. Cooking the simple things he loves to eat while relaxing on holiday, he'll be making an easy and delicious pre-dinner onion tart. 43:44 Expired
Top chef Michel Roux cooks four of his favourite dishes while holidaying in the South of France. He’ll be sourcing ingredients from local producers, from a goat farmer in the Cevennes mountains to an organic vegetable grower in the Ardeche.Season 3 43:30
43:30In this delightful masterclass Michel cooks a celebration meal featuring a curried mussel millefeuille, a rich venison daube and a trio of differently flavoured choux buns.
43:42Michel makes a decadent brunch starting with cheese souffles. A visit to a historic restaurant in Avignon inspires a classic smoked chicken and mushrooms pithivier, then a wine jelly with fruits.
43:37Michel serves up a sharing feast. A visit to a restaurant on the Mediterranean coast inspires a smoked fish platter starter. A main course of rich beef cheek stew with a salted caramel and walnut tart.
43:26In this masterclass Michel Roux hosts a relaxed supper for friends, serving snails with hazelnuts, bourride setoise and chocolate mousse with pineapple and rum.
43:53In this masterclass Michel hosts a Sunday lunch of fish quenelles, chicken cooked in salt crust pastry and red-wine poached pears with galette serpentine.