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07:00Deco MastersToday, it's the turn of 29-year-old Emmanuele from Mons to take up the challenge. The manager of a vintage boutique has a style all his own. For Emmanuele, the secret of good decorating lies in precision. Let's see how this extreme perfectionist fares with our "urban jungle" theme.
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07:55Julie's Frenchy CookbookJulie meets us in Bordeaux after having surveyed the Blaye region, visited the Basin twice and travelled through the Libourne region twice, it was necessary to stop in the capital of Bordeaux one day! What better time than September to discover the pearl of Aquitaine, more often called the "City of Wine"? Julie invites the inhabitants to discover the traditions but also the more recent projects of this city full of history and gastronomy.
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08:45Julie'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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09:45Julie's Frenchy CookbookTender 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!
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10:35Julie'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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11:30Julie's Frenchy CookbookAuxerre is cut by valleys whose best exposed slopes are home to vineyards. The meandering course of the Yonne runs vertically through this region. To the east of Auxerre, the Chablis region is rounded with hills. The vineyard, extending on both sides of the valley of the Serein. To the south, lined by the Nivernais canal, the upper Yonne valley attracts climbing enthusiasts and boaters, before being swollen by the waters of the Cure. The region is renowned throughout the world for the quality of its wines, particularly those of Chablis. Julie begins her journey in Auxerre and then proposes typical recipes from the area: croquignoles and cherry clafoutis.
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12:25Luana's KitchenWith her friend Myriam, Luana Belmondo prepares two saffron-based recipes. On the program: orecchiette (small Italian pasta) with sausage, and monkfish with lemon confit and asparagus purée.
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12:50Luana's KitchenIn this episode, Luana welcomes Héloïse Brion, creator of "Miss Maggie's Kitchen," for a unique culinary journey in Normandy. Héloïse, who has French-American roots, offers a clever blend of her American heritage and her life in Normandy. Together, they cook two original recipes: a stuffed squash with apples, inspired by local traditions, and a pecan pie, emblematic of American cuisine.
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13:20Earth from aboveAbove 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.
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14:15Earth from aboveTo better understand the role of these explosive mountains located all over the world, on land or under the sea, Yann Arthus-Bertrand goes to Italy, the country with the most active volcanoes in Europe. Accompanied by volcano expert Jacques-Marie Bardintzeff, the photographer meets those people who have chosen to live with « their » volcano, in spite of the dangers involved in this kind of proximity.
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15:10Earth from aboveIn 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.
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16:10Julie's Frenchy CookbookToday, Julie takes us down a different kind of yellow-brick road, one that tastes of childhood and gourmet delights: the road of sweets. France may be famous for its gastronomy, but it's not to be outdone when it comes to pastries and confectionery - quite the opposite. “Bêtises” from Cambrai, "Berlingots” from Carpentras, "Calissons” from Aix-en-provence, every region in France has its own sweet or confectionery.
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17:05Julie'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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18:00Luana's KitchenCoconut milk is easy to cook, and can be used with a wide range of ingredients, from stews and soups to sweet recipes.
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18:25Luana's KitchenWhat a delight to find this springtime fruit! Strawberries bring color back to our plates and provide us with a healthy dose of vitamins and antioxidants. In this episode, Luana Belmondo reveals two sweet strawberry recipes.
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18:50The Great Garden ChallengeThis week it’s the semi-finals and the competition hits a new level with our four remaining pairs all competing at the same time to create amazing gardens at the Glenfield Hospital in Leicester. Separated into 2 semi-finals, each with their own brief, the pressure increases as the plots get bigger and the budget goes up to £7500, whilst still only having 48 hours to complete them. In semi-final 1 Tamara and Kate take on husband and wife team Catherine and James Burrage where they’re challenge to create a garden for the staff of the hospital to use. While in semi-final 2 Scottish pair James and Stuart take on the youngest pair in the competition, recent graduates Millie and Max, as they’re challenged to create gardens for the hospital’s patients.
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19:45The Great Garden ChallengeThis week it’s the last of the heats and sees a pair of new kids on the block taking on a more experienced and established pair of garden designers. For Millie Souter from London and Max Parker-Smith from Surrey it’s a huge challenge as both of them have only recently graduated in garden design from the prestigious Inchbald Garden Design College so have limited experience of actually creating gardens. Making things even tougher, it’s also the first time the friends have worked together. Opposing them is Nicola Bailey Gibson and Viv Seccombe who bring years of experience designing and building private gardens and award-winning show gardens. The challenge our pairs face is to create amazing gardens for Focus Birmingham Day Care Centre which offers activities and support to people with severe visual and physical disabilities. And they have to do this is just 2 days and on a budget of £5000.
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20:40The Great Garden ChallengeThis week’s heat sees professional teams from opposite ends of the UK compete as they’re challenged to create amazing spaces in just 2 days on a budget of £5000, for the Care for Veterans’ care home in Worthing, a specialist care home for elderly and disabled military veterans. Experienced garden designers and builders, James Hutchison and Stuart Gibson have travelled to the South Coast all the way from London. While their opponents, Manoj Maldé and Mark Holman, garden designers who collaborate on show gardens together, have only had to travel from Hertfordshire and Kent. With a brief that includes making sure the gardens are wheelchair friendly and low maintenance the teams come up with very different designs. James and Stuart are faced with a potentially disastrous problem they aren’t used to dealing with back in Scotland. But can they resolve it in time and finish their garden?
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21:35MassagesMassage 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 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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05:00Home trainingThis episode of "Home Training" focuses on strengthening the lower body and abs. Guillaume and Sabrina guide participants through four exercises, with 40 seconds of effort per movement, alternating between standing and floor positions. The warm-up includes wide-range movements to prepare the muscles and improve flexibility. They emphasize the importance of keeping the back straight throughout the exercises for optimal posture. This balanced session strengthens muscles while improving posture and mobility.
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05:50PilatesStay in shape with our pilates courses !
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06:30Namaste YogaBalanced Being is a powerful, flowing sequence that creates presence and strength. Use this practice to root down, then rise up with confidence and a centered, balanced energy. A study of complimentary opposites, this practice will challenge you to find the balance within the opposition.
vineri, 2 octombrie
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07:00Deco MastersThe week is drawing to a close. Céline, Aurélie, Gaëtan and Emmanuele will face their opponents' criticism. But above all, the homeowners will finally return home to find their room completely redecorated. What will they think of their new interior? What points will they award? After all, their scores can turn the tables and overturn the current rankings. Who will win the competition? Who will walk away with €2,000 and the title of Deco Master?
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07:55Julie'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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08:45Julie'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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09:45Julie's Frenchy CookbookJulie takes you through the Pyrénées Orientales, then Corsica, before making a stop on the Côte d'Azur, and concludes her journey between Rungis and Paris... all to explore the world of citrus fruits! These fruits add flavor, zest, and seasoning to any recipe, making them indispensable in the kitchen. They bring the warmth and sunshine of the South of France and the exoticism of distant lands. While we're all familiar with lemons, clementines, and grapefruits, Julie introduces us to a thousand other varieties.
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10:35Julie'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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11:30Julie's Frenchy CookbookIt is in Giverny that Julie's journey begins, the place whose name resounds as the cradle of Impressionism has kept a moving authenticity. Its fame is strongly linked to the historical presence of Claude Monet and to all the fabulous witnesses left by him. Claude Monet also left his mark on the cooking in Giverny. His recipe books are there to testify to this. It’s with these notebooks that Julie will be inspired to fill hers, on the menu: Rabbit in compote, andouilles puff pastry with camembert, and apricot charlottes.
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12:25Luana's KitchenDiscover an Italian culinary staple: ravioli. Luana Belmondo, accompanied by her son Alessandro, makes her recipe for ricotta arugula ravioli with artichoke and almond sauce. The duo also prepare choco ravioli stuffed with pistachio custard and strawberry coulis.
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12:50Luana's KitchenLuana Belmondo gives you ideas for recipes that are easy to prepare using a wok! Thanks to this cooking method, you can create delicious, quick recipes using leftovers from your fridge or cupboard.
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13:20Earth from above"The end of oil" is the amazing story of a raw material which has revolutionized man's life in just a century. But today, oil reserves are depleting. In his crazy race for always more production, Man didn't manage to preserve this precious energy that took million years for the Earth to give out. To tell the adventure of oil, Yann Arthus-Bertrand and his team went to the United States, the country which depends the most on black gold. At the start of the 21st century, it is now urgent to realize that oil resources are limited. It's today that we have to act and get organized, in order to prepare the new era to come. While all our economies are based on the petrol barrel's price, we'll have to learn to do without oil within 20, 30 or 100 years. What will be the consequences? What are the solutions at stake? This new episode of Earth From Above attempts to answer these questions. From China to Benin, including Azerbaijan, Belgium and Canada, Earth From Above takes us on a new trip
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14:15Earth from aboveTo better understand the role of these explosive mountains located all over the world, on land or under the sea, Yann Arthus-Bertrand goes to Italy, the country with the most active volcanoes in Europe. Accompanied by volcano expert Jacques-Marie Bardintzeff, the photographer meets those people who have chosen to live with « their » volcano, in spite of the dangers involved in this kind of proximity.
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15:05Earth from aboveFeeding 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.
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16:10Julie'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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17:05Julie'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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18:00Luana's KitchenFor the lazy and those who don't have the time, Luana Belmondo offers two simple and effective recipes. Discover her garlic and cheese bread, and her garlic spaghetti.
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18:25Luana's KitchenLuana Belmondo puts the avocado in the spotlight, a fruit native to Mexico with numerous health benefits. She offers us a recipe for gambas with cucumber and avocado purée, as well as an avocado panna cotta with strawberry salad.
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18:50Earth from aboveHow can we reconcile the development needed to sustain the lives of nearly seven billion people with the protection of the Earth's natural resources? Yann Arthus-Bertrand and his team have chosen Gabon to continue their survey of the planet. We'll be discovering the Kongou Falls, the Langoué clearing with their elephant in Gabon. Then in Colombia, we will go on the island of Malpelo with their shark. Back to Gabon we will discover the Minkébé National Park and the bats in Franceville. We will also go to India in Hyderabad, which has convinced farmers to use no pesticides and no GMOs in their cultivation.
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19:45Earth from aboveThe incredible diversity of flora and fauna, the fight against climate change, the balance between growth and sustainable development: these are all battles being fought on five continents. Yann Arthus-Bertrand takes us on this expedition. We're off to Gabon to discover the Ivindo National Park and Port-Gentil, then on to Sri Lanka in Kandi. Back to Gabon we go to Libreville, then Lambaréné to talk about turtles and the health of the local people. Finally, off to Dhaka-Bangladesh.
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20:35Earth from aboveIn this instalment, Yann Arthus-Bertrand lifts the veil on the products people buy. Almost everything we buy has a direct impact on our environment. We head to Japan to talk about the impact of new technologies, then to the Republic of Congo in Bukavu for the coltan harvest. How does our total consumption affect the environment? What permanent brands are we imposing on our planet? How can we differentiate between useful and useless purchases?
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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.
-
23:00YogaPractice Yoga from the comfort of your home with our experienced teatchers.
-
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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02:55My Zen RelaxationTurn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.
-
04:00Audio Advice
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04:35Namaste YogaAn energizing sequence, Heart Flow encourages you to feel, rather than forcing your way through the poses. Explore your height while maintaining an intention to keep your heart lifted and spirits light. Enjoy the energy you create with this dynamic flow.
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05:00Home trainingThis episode of "Home Training" presents an original and enjoyable lower-body workout with the use of a chair. Guillaume and Sabrina invite participants to make some space and grab a chair for a variety of fun and engaging exercises. The focus is on strengthening the legs and glutes while making the session accessible and entertaining. This program is ideal for effectively working the lower body muscles using simple and easy-to-use equipment.
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05:50PilatesStay in shape with our pilates courses !
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06:30Namaste YogaSoften the Edges is a sequence that encourages a sense of ease in both body and breath while moving through a dynamic series of confident poses. Tap into a quality of inner peace and learn toreturn to that feeling whenever you are most challenged, on and off the mat.
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