Michel takes Sunday lunch to the next level. 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. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

Michel serves up a feast that's made to share. 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, Michel prepares his delicious take on brunch, serving up cheese soufflés, chicken and wild mushroom pithivier, and an elegant sweet wine jelly.

Host Michel Roux cooks a meal to celebrate the very best of autumn: curried mussel millefeuille, a rich venison daube, and a trio of differently flavoured choux buns are on the menu.