Michel Roux's French Country Cooking

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Michel Roux's French Country Cooking
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Michel 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.

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Season 3
In 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.
Michel 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.
Michel 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.
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