MasterChef: The Professionals: Michel's Classics

Taking us on a journey through French classic cooking from lovingly treated cheap cuts, to the luxurious, rich dishes of Escoffier, Michel joyfully and lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his legendary heritage. Roux household specials are perhaps not what you'd expect to see on your own dinner table... such as a breakfast of smoked salmon with artichoke heart and poached egg draped in truffle; or sweetbreads braised in a rich saffron sauce, but watching a culinary master at work brings them into your living room - to mouth-watering effect! In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of fresh truffle; the beautiful and highly unusual monkfish liver three ways; and a sumptuous dish of braised saffron sweetbreads like his mother used to make. The savoury spectacles are rounded off with the more-ish sounding "Beignets a la Crème Frangipane", sweet cream filled dumplings fried in batter, served with sweet and sharp raspberry coulis - heaven!

Two Michelin starred Michel Roux Jr invites us in to his kitchen for the ultimate culinary masterclass. Taking us on a journey through French classic cooking from lovingly treated cheap cuts, to the luxurious, rich dishes of Escoffier, Michel joyfully and lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his legendary heritage. Roux household specials are not always expensive to make - this episode sees Michel working with chicken, mutton and oxtail, but when a culinary master gets to work on them, a magical alchemy happens and humble ingredients are transformed into something wonderful and mouth watering! In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand raised sweet and spicy mutton pie and cooks a legendary Escoffier recipe "Supreme de Volaille Agnes Sorel", chicken and tongue served with rich, unctuous sauces. After all this rich food, what could be better to round off the feast than a beautiful and fun Beaujolais berry jelly with creme anglaise and Charlotte biscuits.