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Episode 6
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.
Writing:
Release Date:
Thu, Sep 09, 2021
Country: GB
Language: En | Fr
Runtime: 44
Country: GB
Language: En | Fr
Runtime: 44
Season 2:
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.
