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Michel cooks rack of lamb with seasonal greens, shares his family recipe for pork rillettes, cooks Mediterranean scorpion-fish with foraged herbs, leaves and flowers and recreates a glamorous dessert bringing back memories of young love.
Michel cooks rack of lamb with seasonal greens, shares his family recipe for pork rillettes, cooks Mediterranean scorpion-fish with foraged herbs, leaves and flowers and recreates a glamorous dessert bringing back memories of young love.
Michel makes a showstopping dessert, fires up the barbecue for some surf and turf and serves up a sophisticated seafood tartlet. To finish, he invites close family over for an offally good feast - calf's tongue.
Michel makes a showstopping dessert, fires up the barbecue for some surf and turf and serves up a sophisticated seafood tartlet. To finish, he invites close family over for an offally good feast - calf's tongue.
Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.
Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.
After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.
After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.
It’s seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.
It’s seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.
Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.
Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.
Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.
Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.
Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.
Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.
Michel hosts a spectacular Christmas in Provence for his loved ones. He cooks the best produce Southern France has to offer. Friends and family join the festivities as he serves up delicious Christmas dishes and the perfect festive drinks.
Michel hosts a spectacular Christmas in Provence for his loved ones. He cooks the best produce Southern France has to offer. Friends and family join the festivities as he serves up delicious Christmas dishes and the perfect festive drinks.
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