Michel reveals his recipe for poached cod with orange and vermouth. Later, he uses leftover croissants and brioches to make a tasty dessert.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

Michel makes mouth-watering pork steaks with asparagus and courgettes. Later, he demonstrates how to cook the perfect souffléed cheese omelette.

Michel Roux Jr showcases the unique cuisine of Southern France. He shares his secrets to easily mastering French Country cooking at home.

Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. Plus, he reveals his quick and easy croque monsieur recipe.

Michel shares his delicious recipe for poached salt cod with chestnut polenta fries. Plus, he cooks succulent barbecue chicken with chargrilled peppers.

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 visits an artisanal vermouth distillery hidden away in the Provencal countryside. Afterwards, he serves up king-sized scallops with a white vermouth sauce.

After picnicking by the River Rhone, 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.

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. English

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.