In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage.
Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle; an incredibly extravagant brunch for even the most practised of diners. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance.
This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering.
