MasterChef: The Professionals - Michel's Classics

Series 1 - Episode 1

MasterChef: The Professionals - Michel's Classics
Radio Times
Review by:
Jane Rackham

Observing the two-Michelin-starred chef Michel Roux Jr at work is always a delight. Even if you have no intention of ever making a fish terrine that requires you to skim the chlorophyll from liquefied watercress and parsley, watching Michel prepare it is akin to witnessing Michelangelo paint that ceiling. And while he obviously doesn’t mean to sound pretentious when he confides that his mum didn’t sieve the saffron out of her veal sweetbreads and cream dish, he knows he’s sending his countrymen up when he explains that, in French, “a touch of cream” means half a litre.

About this programme

1/2. Michel Roux Jr gives the first of two masterclasses in French cuisine, preparing sumptuous dishes close to his heart - with tips and historic notes from his heritage. In this episode, Michel cooks a luxury breakfast of poached egg and salmon nestled in an artichoke heart with fresh truffle, as well as monkfish liver three ways and a braised saffron sweetbreads recipe his mother used to follow. The savoury spectacles are rounded off with cream-filled dumplings fried in batter, served with sweet and sharp raspberry coulis.

Cast and crew


Michel Roux Jr


Series Director
Dave Crerar
Series Producer
Rachel Palin