Program MyZen HD

In this episode, pumpkin takes center stage. Luana Belmondo cooks a spiced pumpkin velouté with parmesan shortbread. Next, she prepares pumpkin gnocchi with a creamy cheese sauce.

The candidates still in the running are in the heart of the Musée des Arts forains, in Paris. Christophe Adam gives them free-rein to create a buffet inspired by fairground products. Marshmallows, waffles, doughnuts, toffee apples and cotton candy all come together to create top-quality creations. And there's a big surprise in store for the candidates: the buffet guests are top chefs, heading up prestigious brigades they'd love to join one day. On the training front, the competitors stay in the capital and visit Jonathan Blot, creator of the Acide dessert restaurant, and Claire Heitzler, head pastry chef at the Michelin-starred Lasserre restaurant. The latter has twice been named Pastry Chef of the Year (2012 and 2013).

Massage 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.

Practice Yoga from the comfort of your home with our experienced teatchers.

Practice Yoga from the comfort of your home with our experienced teatchers.

Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

Watch beautiful landscapes from all over the world !

Nurture the body AND the mind with Spiritual Sports

This moving meditation leads you through a series of postures that will strengthen the hips and hamstrings. Find balance between ease and effort while bringing a sense of curiosity to your experience of each posture.

This episode of "Home Training" is dedicated to strengthening the upper body. The session alternates between two standing exercises and two on the floor, adding a touch of cardio to intensify the workout. The focus is on smooth execution and optimal posture while targeting the arms, shoulders, and chest. This comprehensive and dynamic program helps strengthen the upper body while improving mobility.

Stay in shape with our pilates courses !

Experience your physical body in a new and different way by using alignment cues as a way to feel your literal space more deeply. Enjoy the journey provided by the Awaken sequence, arriving in a moment of presence within yourself that is spacious, strong, and still.

Today sees the long-awaited verdict. Our budding decorators will finally find out what they've scored, and what the owners think of their new interior. Who will score the most points? Who of Mélissa, Françoise, Eric or Nancy will win the title of Deco Master?

Eating 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.

Today, 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...

We 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.

Today, 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!

Tender and tasty, lamb plays a key role in festive cuisine but also in everyday cuisine. Julie sets off on the French roads to discover the different breeds existing across the country. It must be said that France has one of the most varied productions in the world. There are more than forty breeds listed in 5 categories. But more than the breed, it is the way in which they are fed that interests connoisseurs. Julie introduces us to producers and cooks of this refined dish!

In 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.

Luana 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!

Through the most magnificent images and astonishing human stories, Man is at the heart of the biodiversity that he must respect and preserve. We find ourselves in Kenya, where the biodiversity is particularly rich, in the Massaï Mara reserve. Then, in the Democratic Republic of Congo, where the worrying disappearance of hippos from Lake Edward has unexpected consequences for the survival of fishermen. Then, in the sanctuary of life, the Pantanal region in Brazil, where millions of animal and plant species are teeming, some of the world's great wetlands also in danger. In Tasmania, Yann Arthus-Bertrand fights against the napalm deforestation of one of the oldest and most beautiful forests in the world. 

Yann Arthus-Bertrand continues his world tour in the name of sustainable development and environmental protection. He shows us the incredible wealth of our planet and goes to meet those who propose solutions to perpetuate farming and cultivation models. We discover how to feed ourselves without destroying in the Rhône-Alpes region, how to preserve the forest in Indonesia, but also the extent of GMOs in Alsace as well as the advantages of terroir in Provence-Alpes-Côte-D'azur.

Above all, these reports are an opportunity for Yann Arthus-Bertrand to take stock of the planet and denounce certain human behaviors that are at the root of dramatic, even irreversible, environmental and climatic degradation. Off to Tokyo, then Kenya, to an animal sanctuary. Then on to Mount Fuji to learn how to live there, and all the plastic that clogs up the seas. Reports will focus on everyday products, chosen for their destructive production practices for both people and the environment.

Enjoy delicious and yummy recipes, easy, healthy and fast to prepare with our My Zen Nutrition tutorials!

We 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.

Julie 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!

In this episode, Luana Belmondo invites her friend Eleonora Galasso for a pizza party! First, they'll make homemade dough. Next, they'll cook a capriciosa with anchovies, capers and ham, and a pizza fritta with oregano and tomato sauce.

In this episode, Luana Belmondo cooks chickpeas. As they originate from the Middle East, she decides to prepare Lebanese recipes. On the menu: fallafel with chickpeas, kumquat, spices and cinnamon, and chard with chickpeas, parsley, mint and bulgur.

We end up at Yellowstone National Park in the United States, it is located in the first natural park created in the world. In Peru, the Amazon rainforest is suffering from massive deforestation. The desert on Beijing's doorstep is regularly hit by sandstorms. Some experts predict that the Chinese capital could be threatened by deserts within a hundred years. In Montana, American agricultural productivity has an ecological and human cost. Engineer Marc Dufumier explains how mechanisation is undermining the natural balance. In Brazil, agrofuels have made it possible to reduce dependence on oil, cut urban air pollution and even limit greenhouse gas emissions. In Los Angeles, human activities have disrupted the greenhouse effect and exacerbated it. Today, the Earth is heating up.

In Florida, the Everglades swamp is being restored at great expense. 15 billion dollars are being invested over thirty years to save the water supply of the entire region. In California, on the crests of the Tehachapi hills, the world's largest wind farm is being discovered. In China, the fermentation of excrement produces gas, mainly methane, which, when burned, is transformed into energy called biogas. In California, the Taft oil field was discovered, one of the largest in the world: nearly 10,000 wells on over 52,000 hectares. Then Haiti fights to save itself from deforestation. In Utah, Salt Lake City is a good example of how we live today: there are 37 cities in the world with more than 8 million inhabitants. In the Eure-et-Loir region of France, they decided to build the ideal house to give a house that saves 85% of energy.

Feeding the family is the concern of billions of people every day on the planet and it has been completely forgotten. We will also see that we, as consumers, can change things by changing our eating habits because our health and sustainable development depend on it. We fly over Paris to discover the cultivated plains, the intensive breeding in the Beauce, the pesticides in Guadeloupe and the green Camargue where the ecosystem is threatened, until India where the limits of the green revolution are reached.

Massage 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.

Practice Yoga from the comfort of your home with our experienced teatchers.

Practice Yoga from the comfort of your home with our experienced teatchers.

Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

Watch beautiful landscapes from all over the world !

Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

A heart-centered practice, Anahata Flow allows the body to seek the freedom of the sky while unifying with the breath. Close your eyes, clear your heart and connect deeply with the solidarity of the earth. Gain a new sense of vision, as you learn to see with all your senses.