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07:00Deco MastersToday, it's 26-year-old Aurélie who's throwing herself into the ring. Originally from Nice, France, she has been passionate about decorating since she was a little girl. She decided to leave her job as a window dresser to go back to school to study decoration. In life as in decorating, Aurélie knows where to go. In fact, she already has definite ideas about this week's theme, "urban jungle".
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07:55Julie's Frenchy CookbookEating flowers might appear unconventional, but we often consume them without even realizing it. Consider artichokes, for instance : they are essentially large, unopened flowers. Capers are the preserved buds of flowers soaked in vinegar, and cloves are dried flower buds. We also find courgette flowers, saffron pistils, orange blossom water used to flavor pastries, and the violet sweets that evoke memories of our childhood. In addition to adding aesthetic appeal and providing a dose of vitamins to our plates, flowers elevate the flavors of a dish and can even serve as a vegetable substitute.
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08:45Julie's Frenchy CookbookToday, Julie takes us on a tour of spices and aromatic plants. Spices are a call to travel, to faraway lands and to the unknown. In the kitchen, they bear witness to our relationship with others, reflecting our vision of the world. Julie's journey will introduce us to the famous black pepper, thanks to Erwann de Kerros, an insatiable pepper seeker. Aromatic plants will also be in the spotlight, as we pick them with Edouard Loubet in the Luberon...
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09:40Julie's Frenchy CookbookToday, Julie takes us on a mushroom tour. There is nothing better to occupy your weekends than a walk in the forest in search of edible mushrooms. Some species, such as the cep or the chanterelle, can be preserved very well in the freezer or, for the more patient, in jars. We will also meet two chefs who are passionate about mushrooms and have become specialists in the subject: Franck Quinton and Régis Marcon. But for the moment, we're on the road, discovering typically French dishes with astonishing button mushrooms in Touraine, morels in the Jura, ceps in Gironde, russules charbonnières in Normandy and coulemelles in Auvergne!
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10:30Julie's Frenchy CookbookJulie takes to the road in her little red car to honour one of her favourite fruits: the chestnut. Julie will meet several producers in Ardèche, cook the traditional soup of the region with the sparkling Marithé. She will also make the recipe for homemade marrons glacés, before heading to Corsica to work with chestnut flour and the leaves of her tree. This journey will end as always with a clever chef's recipe, and this time it will be Claude Brioude who will do it! This chef likes to shake up the rules and will work the chestnut with fish, two seasonal products that we are not usually used to combining.
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11:25Julie's Frenchy CookbookToday, Julie sets on the roads of France to talk about an essential product on French tables: cheese. More than a gourmet craze, more than an end-of-meal treat, cheese is associated with French gastronomy, and is also recognized as Intangible Cultural Heritage by UNESCO. With nearly 1,000 varieties (soft cheeses, cooked, blue-veined, pressed cheeses…), the French are the biggest consumers of cheese in the world!
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12:25Luana's KitchenLuana Belmondo and her pastry chef friend Laurent Favre-Mot prepare desserts from our childhood. On the program: panettone in French toast, and torta della nonna with lemon cream and pine nuts, a typical Italian dessert!
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12:50Luana's KitchenIn this episode, we travel to Mexico with fajitas! A typical Tex-Mex dish. Together, we'll prepare tortillas (corn cakes). Next up, fajitas with chicken, peppers and spices.
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13:20Earth from aboveHe takes us to Petra in Jordan. We discover how the Nabataeans became specialists in collecting rainwater, which they managed meticulously. Then, we find ourselves in Las Vegas, on the verge of a shortage, and in Amman, Jordan, to discover the daily difficulties linked to the shortage and rationing of water. In Israel, the Dead Sea is disappearing. Due to intensive agriculture, the Jordan River and other rivers no longer supply it with enough water. In France, the Loire is for nature lovers, today a multitude of species have come to recolonise the river, including the famous wild salmon. In Jordan, in the red desert of Wadi Rum, we meet Khaleel Maiteq, who shares with us his life and that of his animals in a desert environment where water is a very rare commodity.
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14:15Home trainingThis episode of "Home Training" combines two complementary blocks for a complete and balanced session. Sabrina leads the first block focused on mobility, with exercises aimed at waking up the joints and improving flexibility. Guillaume takes over the second block, dedicated to strengthening the abs and lower body, for a more intense effort. This session, alternating between gentleness and intensity, provides a moment of well-being while effectively strengthening the body.
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15:05YogaPractice Yoga from the comfort of your home with our experienced teatchers.
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15:45Namaste YogaStabilize and Center allows for the creation of a deeper connection with your core, as well as the present moment. Through the practice of conscious breathing, movement and attention to the postures, a state of centered awareness can be cultivated.
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16:10Julie's Frenchy CookbookWe will start this journey near La Rochelle to learn a little more about the breeding of the famous bouchot mussels but also a very particular technique to cook them. We will then go on a tour of France's best oysters: towards Cancale, Arcachon, Montpellier and finally Oléron to learn about the different breeding methods and to find out more about all the species in France. Julie will cook a fricassee of berniques, the little Chinese hats that cover the rocks of the coast, as well as pink clams that are little known to the public. We will continue our journey in Finistère to meet Sylvain, the only abalone breeder in the country, and then to Méru where there are still workshops magnifying this sublime material. The Chef Jean-Marie Baudic will cook scallops like no one else.
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17:05Julie's Frenchy CookbookJulie heads for Burgundy to discover ancient breeds of poultry reintroduced to France thanks to the work of breeder Fred Ménager. We'll then move on to Auvergne to discover how the famous Label Rouge is awarded and the role of certifying bodies ... because it's important to know what ends up on our plates. Julie also travels to the Drôme to cook guinea fowl, before heading to the Périgord to prepare a turkey stew. Julie will then head back up towards the center to discover an amazing fly maker who uses rooster feathers!
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18:00Luana's KitchenA good breakfast is a healthy, balanced meal made up of 5 energy-giving elements: protein, fiber, carbohydrates, healthy fats and hydration. Luana Belmondo offers us a healthy breakfast that will satisfy both salty and sweet palates: oatmeal, avocado and salmon, buddha bowl with chia seeds and seasonal fruit, and vegan pancakes.
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18:25Luana's KitchenLuana Belmondo and her Italian friend Alessandra Pierini are preparing a pasta party. They'll be cooking pesto and sharing their tips on how to get it right. They'll also be making pasta saporita, full of color and flavor!
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18:50Julie's Frenchy CookbookIt is in the heart of the Sarthe that Julie begins her new tour. Located in the Pays de la Loire region, the Sarthe department is the gateway to the French Grand Ouest. In the Haut Maine region, Le Mans is a city of art as well as a historic city, which played a decisive role in the development of the automobile. The country of Le Mans is distinguished by the diversity of its heritage, having kept in its stones the imprints of all eras. This region is notably renowned for its poulet de Loué, its capon and many other regional specialities. Let's go for a real Sarthe gourmet journey, with veal rouelles à la mancelle, roast poularde and seasonal fruit tart.
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19:45Julie's Frenchy CookbookWe are in the middle of the harvest season, a perfect opportunity to discover the most beautiful French vineyards. Our trip starts with a bit of tourism. We will cross the Drôme with Tain l'Hermitage and its Baume de Venise, but also the Bordeaux region where the different domains compete to attract this new clientele. Then we head for Épernay, capital of the Champagne region, where the reputation of its sparkling wine is well established. Julie will take us to Burgundy, where the most expensive wines in the world are produced, and then back to Bordeaux, to immerse ourselves in the world of high-tech and biodynamic wines.
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20:40Julie's Frenchy CookbookToday, Julie takes us on a mushroom tour. There is nothing better to occupy your weekends than a walk in the forest in search of edible mushrooms. Some species, such as the cep or the chanterelle, can be preserved very well in the freezer or, for the more patient, in jars. We will also meet two chefs who are passionate about mushrooms and have become specialists in the subject: Franck Quinton and Régis Marcon. But for the moment, we're on the road, discovering typically French dishes with astonishing button mushrooms in Touraine, morels in the Jura, ceps in Gironde, russules charbonnières in Normandy and coulemelles in Auvergne!
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21:30MassagesMassage studio will show you the best massage techniques in places which will make you dream. Let us take care of you! Lay down, relax and forget all your problems.
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22:15YogaPractice Yoga from the comfort of your home with our experienced teatchers.
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23:00YogaPractice Yoga from the comfort of your home with our experienced teatchers.
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23:30Audio Advice
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00:30My Zen RelaxationTurn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.
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01:00Beautiful landscapesWatch beautiful landscapes from all over the world !
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03:00Spiritual SportsNurture the body AND the mind with Spiritual Sports
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04:00Audio Advice
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04:35Namaste YogaThis vinyasa flow allows the practitioner to notice moments of stillness and transformation with every breath. Power and Prana calls for a constant presence of mind and steadiness of breath. It is in this state you learn when to stabilize and when to let go.
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05:00Home trainingThis episode of "Home Training" offers a session focused on the upper body and abdominals. The exercises target the arms, shoulders, triceps, and back, while incorporating movements to strengthen the abs. Each movement is progressive and adapted to ensure a comprehensive workout while avoiding tension. This session, accessible and effective, is ideal for toning the upper body and strengthening the abs deeply.
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05:50PilatesStay in shape with our pilates courses !
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06:30Namaste YogaIt's time to play! The Shiva Nataraja sequence allows you to explore the balance points of your hands. While still a dynamic practice, this thread of poses encourages you to find the stillness that lies within the pulse of every movement.
miercuri, 8 iulie
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07:00Deco MastersToday, it's Gaëtan's turn to prove that he's the Deco Master. This 38-year-old from Lille is a true self-taught daredevil. In fact, he didn't hesitate to sell all his previous modern, uncluttered decor and start from scratch overnight. Gaëtan finds it easy to switch from one atmosphere to another!
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07:55Julie's Frenchy CookbookLet's hit the roads of France to discover shellfish. We'll visit Brittany, then the Normandy coast where fishing is the regional sport, and Corsica, where the far northeast of the island lives to the rhythm of lobster. Julie takes us to cook lobster, crab with a very special recipe, and langoustines.
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08:50Julie's Frenchy CookbookHoney was the first sweet condiment in history! It has also been known and consumed as a remedy since Antiquity. In France, we find an infinite variety of honey: acacia, chestnut, fir, rosemary, orange, spruce, oak, linden or lavender... We'll cross forests, fields and even towns, as bees also forage in urbanized areas. We'll then cook up emblematic recipes like Vercel gingerbread. Finally, we'll discover the European dark bee. Protecting this 80-million-year-old bee has become the spearhead of some passionate beekeepers.
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09:40Julie's Frenchy CookbookJulie takes us to the southern Brittany and more precisely the maritime district of Guilvinec to follow the fish route from the nets to your plate. Le Guilvinec may be the first French artisanal fishing port, but all the seashores of France have good seasonal products. Julie drives up to the south to discover several farmed fish in an aquaculture farm in the Mediterranean, while cooking sea bass in Noirmoutier, monkfish in the north and even cod in the huge market at Rungis. Julie challenged Chef Olivier Bellin, who lives in Plomodiern in Finistère, to cook a little-known fish: the wrasse.
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10:30Julie's Frenchy CookbookWe headed to the Loir-et-Cher for a hunt supervised by the ONCFS teams. Let's go to the Vosges to cook a tasty deer jig with Mauricette. Let's meet Pierre in the Côte d'Or where he makes hunting horns, an essential tool for hunting. Julie will also meet two hunters from Gironde for a very original afternoon of hunting by the barrel before joining Joël in Aquitaine for another game bird recipe. We will then talk with Laurent about the job of dog trainer. This time it will be Frédéric Robert who will concoct a recipe for hare rubbed with cocoa and cooked in a clay sarcophagus.
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11:25Julie's Frenchy CookbookToday, Julie takes you on a bread trail to uncover the dedicated artisan bakers and millers. Her adventure will lead her through the Libourne region, then onwards to the North of France, the Ardèche, and the Aisne, where bakers have transformed bread into a powerful catalyst for social cohesion. While some individuals may avoid bread, particularly due to gluten-related concerns, others have chosen to reposition it at the forefront of the dining experience by championing its nutritional benefits. This commitment is shared by several chefs whom Julie will meet at the conclusion of her expedition.
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12:25Luana's KitchenLuana cooks with the interpreter of the flagship title of Frozen: Anaïs Delva. Together, they will prepare two 100% vegetarian recipes, a philosophy adopted by the singer. On the menu: grilled zucchini fettucini, white beans with pesto and a vegetarian burger. Proof that it's possible to enjoy vegetarian dishes without going hungry!
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12:50Luana's KitchenIn this episode, Luana Belmondo cooks a Mediterranean fish, red mullet. On the menu: red mullet fillets with avocado purée and carrots with cumin, and red mullet mille-feuille with spring vegetables.
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13:20Earth from aboveWe find ourselves in Israel in the Negev desert, Elaine is looking for solutions to combat desertification. The object of her research: trees, which consume little water. In Mali, we meet the Dogon: the desert farmers. He shows us his people's recipes for managing water. In this part of Mali, where it almost never rains. In Palestine, the village of Wadi Fukeen. A village where farmers use an irrigation and water-sharing system that is over 300 years old and based on respect and trust. And in Gaza, Palestine, where specialists are fighting to save Palestinian children made ill by unsafe water. In the Jordan Valley, where three countries in conflict face the same problems: the lack of water. In Brazil's water tower, where the exceptionally pure water is threatened by iron ore mining that pollutes the water table. And in Jerusalem, Israel, where sustainable development is only possible if people manage to make peace with each other, to live together.
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14:15Home training
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15:05YogaPractice Yoga from the comfort of your home with our experienced teatchers.
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15:45Namaste YogaThis vinyasa flow allows the practitioner to notice moments of stillness and transformation with every breath. Power and Prana calls for a constant presence of mind and steadiness of breath. It is in this state you learn when to stabilize and when to let go.
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16:10Julie's Frenchy CookbookSummer is the season when vegetables abound in the garden, but it would be a shame not to savor those that the cooler seasons have to offer: soups, pies, stews or gratins highlight seasonal vegetables, perfect for a nice warm up. To begin this new journey, Julie will cook salsify. This little tour of France will also allow us to meet gardening goldsmiths who sculpt winter vegetables and fruits. Finally, we will conclude as usual with a recipe from a chef, who will go out of his way to create a seasonal recipe for us.
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17:05Julie's Frenchy CookbookIt is a mushroom that we are going to focus on today. A mushroom, or a black diamond, some would say: the truffle. And along the way, we will twist the neck of some clichés. Truffle hunting with dogs, with a sow but also flies... markets and of course cooking to discover or rediscover this mysterious mushroom, in all its aspects, in a salty but also sweet version... Richerenches, Carpentras, Saint Avère, Toulouse, Aix en Provence… the south of France will honor this black diamond!
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18:00Luana's KitchenLuana Belmondo and her pastry chef friend Laurent Favre-Mot prepare desserts from our childhood. On the program: panettone in French toast, and torta della nonna with lemon cream and pine nuts, a typical Italian dessert!
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18:25Luana's KitchenIn this episode, we travel to Mexico with fajitas! A typical Tex-Mex dish. Together, we'll prepare tortillas (corn cakes). Next up, fajitas with chicken, peppers and spices.
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18:50My Zen RoadtripIn this episode, Vanessa, Leo and Nash will discover the camper van that will serve as their transportation and accommodation during their journey. They will start with a short visit of Paris, then they will take the direction of Brussels. They will make us discover the best addresses, the best spots of these two European capitals.
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19:50Ways to SchoolSan and Waï know Burma's temples like the back of their hand! They survey them in the hope of selling drawings to passing tourists. It's the only way they'll be able to study, after a two-hour walk through rice fields and temples.
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20:15Ways to SchoolIn 10-year-old Chanda's village, everyone works in the mine. Young as she is, she's no exception to the rule. Every morning, at dawn, she starts her day at the mine. Only then can she put on her school uniform and start dreaming of somewhere else. She walks for an hour in the unbreathable atmosphere of one of the world's most polluted areas.
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20:40Ways to SchoolLuminita, 9, lives in Inelet, a tiny, isolated village in Romania's Carpathian mountains. Every morning, she wanders the mountain trails where wild dogs roam. Over an hour in nature as majestic as it is hostile.
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21:05Ways to SchoolWilliam lives in the small village of Chala Pampa, Peru, the oldest civilization in America. At the age of 12, he walks more than 2 hours and climbs almost 1,000 meters to reach the only schools in the valley with his brothers and sisters.
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21:30MassagesMassage studio will show you the best massage techniques in places which will make you dream. Let us take care of you! Lay down, relax and forget all your problems.
-
22:15YogaPractice Yoga from the comfort of your home with our experienced teatchers.
-
23:00YogaPractice Yoga from the comfort of your home with our experienced teatchers.
-
23:30Audio Advice
-
00:30My Zen RelaxationTurn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.
-
01:00Beautiful landscapesWatch beautiful landscapes from all over the world !
-
03:00Spiritual SportsNurture the body AND the mind with Spiritual Sports
-
04:00Audio Advice
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04:35Namaste YogaA joyous and elegant sequence, Grace and Gratitude opens the front of your body with a series of dynamic backbends. Shine the light of your heart by learning to be spacious with the breath. This practice encourages action stirred from intentions of love, forgiveness, and gratitude.
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05:00Home trainingThis episode of "Home Training" is dedicated to a dynamic and effective abs-thighs session. Structured into two blocks, the session targets the quadriceps and abdominals with a variety of exercises that strengthen the entire lower body. The focus is on posture and movement fluidity for in-depth work without the risk of injury. Accessible and motivating, this session promises to make you sweat while sculpting your muscles.
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05:50PilatesStay in shape with our pilates courses !
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06:30Namaste YogaArrive at your practice, prepared to be where you are. Strong, Slow and Steady moves you through that ever-challenging Crow Pose, while guiding you to the realization that you cannot fail to be where you already are. Leave your conception of "perfect" behind as you explore this awakening sequence.
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