Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil. English

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil. English

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 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.

It’s 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.

It’s 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.

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

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

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. Afterwards, he serves up king-sized scallops with a white vermouth sauce.

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. Afterwards, he serves up king-sized scallops with a white vermouth sauce.

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

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

Michel cooks rack of lamb with seasonal greens, shares his family recipe for pork rillettes, cooks Mediterranean scorpion-fish with foraged herbs, leaves and flowers and recreates a glamorous dessert bringing back memories of young love.

Michel cooks rack of lamb with seasonal greens, shares his family recipe for pork rillettes, cooks Mediterranean scorpion-fish with foraged herbs, leaves and flowers and recreates a glamorous dessert bringing back memories of young love.