Michel Roux's French Country Cooking

Michel cooks rack of lamb with seasonal greens, shares his family recipe for pork rillettes, and cooks Mediterranean scorpion-fish with foraged herbs, leaves and flowers.

Michel makes a showstopping dessert, fires up the barbecue for some surf and turf and serves up a seafood tartlet. To finish, he invites close family over for calf's tongue!

After picnicking by the River Rhone, Michel makes the perfect finger food for summer - poached chicken in Musketeer Sauce. Plus, he visits the Morin chocolate factory.

It is 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.

This time, 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 some extra virgin olive oil.

The second series ends with Michel visiting La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. He celebrates the end of his holiday with a BBQ feast.