Program MyZen HD

Nurture the body AND the mind with Spiritual Sports

This episode of Home Training is dedicated to a thighs-abs-glutes session, considered the key to a strong foundation. Guillaume and Sabrina start with a full warm-up, emphasizing the importance of preparing the body before exercise. The session is divided into two blocks: the first targeting thighs and glutes, while the second focuses on abs with intensity variations. Viewers are encouraged to complete both blocks for a balanced workout. With expert guidance and modifications, everyone can adapt the session to their level while taking on the challenge!

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

For the third day of competition, Nancy is in the starting blocks. The 50-year-old mother of seven hails from Canada. And when it comes to decorating, this Seneffe resident is not short of practice. The proof: Nancy runs an old post office as a guest house, which she has completely redecorated.

The competition continues with Eric. At 49, this well-groomed Parisian describes himself as an original, but not only that. At least the competitors have been warned. For Eric, decorating is a real passion.

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?

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!

If you're a nature enthusiast and a fan of outdoor cooking, the upcoming season is perfect for barbecue enthusiasts! Our journey will take us to Aube, nestled in the heart of the Brévonnes forest, and then to the Massif des Bauges, where grilling and snow create a unique combination. Afterward, we'll explore the Libournais region, where we'll uncover cooking techniques that make use of vine shoots, which are plentiful in the area. Just a short distance from the vineyards, we'll arrive at another corner of Gironde, the Blaye region, where the cooking method remains consistent but features a distinctly local ingredient: eel.

Today, 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.

It 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.

We 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.

Julie is offering you a trip to the south of France. Between the Rhone Valley and the Mediterranean, let's discover a fruit that is harvested in November: the olive. On the way, we will stop at the Sourdon family's house to cook sea bream accompanied by an olive fricot. We will then go to Aix en Provence to prepare a strange dessert: the Fernand-style oil pump. Then we head for an exceptional estate, the Villa Beaulieu, to taste a Bagna Cauda like you have rarely seen before finishing with Jean-Luc Rabanel, a starred organic chef and defenders of grand cru olive oil...

A 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.

Luana 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!

Charente-Maritime is a 500-kilometer coastline that conceals an unsuspected heritage. From La Rochelle and its fortified port to the Ile de Ré and its salt marshes, to Talmont-sur-Gironde, a medieval village perched on the estuary, this region reveals itself through the tides and encounters. An immersion between maritime traditions and historical relics.

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.

Nurture the body AND the mind with Spiritual Sports

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 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.

This episode of "Home Training" is dedicated to a cardio-dance workout as a team. Guillaume and Sabrina invite viewers to have fun while moving with easy-to-follow movements, perfect for a friendly moment. The exercises focus on dynamic movements and fun hip swings, ideal for those who want to combine fitness and dance. The session includes a small two-part choreography that can be reused with friends, especially during parties. The goal is simple: move, sweat, and share a good time in a cheerful atmosphere.

Stay in shape with our pilates courses !

It'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.

It's off to the start of the first week of competition. But before the four amateur decorators take their turn with paintbrushes and nails, they have a meeting in the Brussels workshop. To kick off this week's competition, Armand, 33, is in the starting blocks. This young man from Montpellier is determined to prove that he is the ace decorator and no one else. Our competitor has the advantage of having a good dose of inspiration. And yes, as well as creating costumes, Armand has several great passions. This week's theme is wood. Will our man from Montpellier succeed in keeping to this theme, which is full of pitfalls?

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...

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!

Julie 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.

Today, 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!

With 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.

In 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.

"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? In Part-2, Yann Arthus-Bertrand continues to try to answer these questions. From China to Benin, including Azerbaijan, Belgium and Canada, Earth From Above takes us on a new

This episode of "Home Training" is dedicated to a cardio-dance workout as a team. Guillaume and Sabrina invite viewers to have fun while moving with easy-to-follow movements, perfect for a friendly moment. The exercises focus on dynamic movements and fun hip swings, ideal for those who want to combine fitness and dance. The session includes a small two-part choreography that can be reused with friends, especially during parties. The goal is simple: move, sweat, and share a good time in a cheerful atmosphere.

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

This 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.

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!

Luana 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!

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.

In this episode, our presenter Gabriela takes us to the luxury hotel Park Hyatt. Accompanied by Sia Manzano, Gabriel plans to enjoy the day in this luxurious setting. The two women will receive a golf lesson, then they will enjoy the spa, as well as a cooking lesson with the chef of the hotel.

Gabriela goes to the Downtown Dubai Farmer's Market with chef Silvena Rowe to pick out fresh ingredients. Silvena will present her restaurant Omnia Gourmet, where you can taste delicious gluten-free vegan cuisine. Then, Gabriela will enjoy a catamaran lesson at the Sofitel in Palm Jumeirah.

Gabriela begins her day with an intense workout on the beach at Nikki Beach Resort with Ella, her fitness trainer. She then participates in a surf lesson with Carlo and his friends, before sampling delicious Caribbean recipes with Chef Olivier Key West.

Gabriela gets up early to head to the desert where she will take horseback riding lessons with her friend Danielle. She will then go to the Rixos The Palm to enjoy the spa and aqua fitness. She will also try the Kangoo Jumping, before tasting the Mediterranean cuisine of the restaurant El Chiringuito with the chef Diego.

Gabriela enjoys her day at The Retreat Wellness Hotel. She meets with Dr. Grace for a preliminary wellness consultation. Then she tries out the wellness cuisine with Chef Pat, before taking an Eco Gulf class at the beach with her friend. She ends her day with a sunset yoga session.

In this episode, Gabriel will start her day with some vegan cuisine. She will experience facial yoga at the Life'n'One holistic wellness center, before meeting Katrin from Active Escapes for a Wake surfing session in Dubai Marina.

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

A 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.

This episode of "Home Training" is dedicated to proprioception and balance exercises. Guillaume and Sabrina work on activating the deep muscles, particularly those in the abdominal area and stabilizers. These exercises help sculpt the body deeply, improving balance and muscle definition. Emphasis is placed on the importance of mobilizing stabilizing muscles for a more effective and lasting workout. With a targeted approach, this training aims to strengthen and tone the entire body from within.

Stay in shape with our pilates courses !

Arrive 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.