Michel Roux's French Country Cooking

Michel takes Sunday lunch to the next level as he serves fish quenelles, chicken cooked in salt crust pastry, and red wine poached pears with galette serpentine.

Michel hosts a relaxed supper for friends, for which he prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

Michel serves up a feast that's made to be shared. He prepares a smoked fish platter, a rich beef cheek bourguignon, and a lattice-topped salted caramel and walnut tart.

Michel Roux provides cooking instruction on cuisine from the south of France. This time, he prepares his delicious take on brunch, serving up cheese soufflés, chicken and wild mushroom pithivier, and an elegant sweet wine jelly.

Host Michel Roux celebrates the very best of autumn as he cooks curried mussel millefeuille, a rich venison daube, and a trio of differently flavoured choux buns.