Michel Roux's French Country Cooking

Top chef Michel Roux cooks four of his favourite dishes while holidaying in the South of France. He’ll be sourcing ingredients from local producers, from a goat farmer in the Cevennes mountains to an organic vegetable grower in the Ardeche.

Michel makes an appetizer to partner rosé wine and shares the secrets of French salad; he cooks a whole roasted monkfish and makes a classic French pâté.

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

Michel cooks a barbecued chicken dish, roast rabbit with herbs, a salt cod fish with chestnut polenta fries and a classic frangipane tart.

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

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

Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen. He’ll be sampling a stew which takes a day to make and barbecuing a delicious bavette steak that’s cooked to perfection.

Michel makes pork steaks with asparagus and courgettes; he demonstrates how to cook the perfect soufflé cheese omelette.