Michel takes Sunday lunch to the next level. He serves fish quenelles, chicken cooked in salt crust pastry and red wine poached pears with galette serpentine.
Michel takes Sunday lunch to the next level. He serves fish quenelles, chicken cooked in salt crust pastry and red wine poached pears with galette serpentine.
Michel serves up a feast that's made to share. He prepares a smoked fish platter, a rich beef cheek bourguignon and a lattice-topped salted caramel and walnut tart.
Michel serves up a feast that's made to share. He prepares a smoked fish platter, a rich beef cheek bourguignon and a lattice-topped salted caramel and walnut tart.
Michel cooks a meal to celebrate the best of autumn. Curried mussel millefeuille, a rich venison daube and a trio of differently flavoured choux buns are on the menu.
Michel cooks a meal to celebrate the best of autumn. Curried mussel millefeuille, a rich venison daube and a trio of differently flavoured choux buns are on the menu.
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