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

Michel prepares his delicious take on brunch. He serves up cheese soufflés, chicken and wild mushroom pithivier and an elegant sweet wine jelly.

Michel serves up a feast that is made to share. He prepares a smoked fish platter, a rich beef cheek bourguignon and a lattice-topped salted caramel and walnut tart.

Michel hosts a relaxed supper for some friends. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

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.