Program MyZen HD

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.

Nurture the body AND the mind with Spiritual Sports

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

Every year, the return of summer is a special moment, heralding the arrival of all those beautiful fruits on the shelves. Whether red, exotic or forgotten, fruit is an essential part of our diet. Today, we're off to discover summer fruits, which are harvested from June to August: peaches, melons, strawberries, raspberries... We'll head to Céret, the cherry capital, and then cook blueberries, strawberries and an apricot charlotte.

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.

Honey 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.

Head north to discover a French city that cannot be ignored: Lille. The city has an exceptional architectural heritage, a merchant town since the Middle Ages, a citadel under Louis XIV, an industrial town in the 19th century... it expanded over the centuries. Julie will meet those who contribute to the fame of the city and its region, through its culinary heritage with the menu of this journey: the recipe of the coq à la bière, that of the hochepot and for a sweet note, a crème brûlée with chicory. 

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.

In this episode, Luana Belmondo welcomes Delphine Malachard, who is gluten intolerant. Together, they cook gluten-free recipes. On the menu: chocolate soufflé and vanilla and red fruit financiers.

Luana Belmondo cooks the queen of vegetable proteins: lentils. Healthy, easily digestible and delicious, it replaces meat and fish. We're going to prepare spiced coral lentil patties, with a yoghurt and mint sauce. Next up, a classic French dish: green lentil salad with Morteau sausage.

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

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 a thighs-abs-glutes workout, focusing on effectiveness and intensity. Guillaume and Sabrina introduce exercises that quickly engage the quadriceps, with movements to intensify the muscle work. The buildup of lactic acid in the muscles is expected but is part of the strengthening process. Variations throughout the session help maintain constant effort and target different areas. Get ready for a dynamic and challenging workout to tone the lower body.

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.

It's off for a new week of competition. But before the four amateur decorators take it in turns to battle it out with paintbrushes and nails, they have a meeting in the Brussels workshop. It's an opportunity to gauge their opponents and the first contender for the title of decorating ace. And here he is. Guillaume, 37, manager of a concept store in Brussels, sits quietly on the sofa. He's a big kid with a passion for contemporary art, which he studied for five years. And the artist of the day has his own vision of the week's theme, right at home in his bubble.

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!

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!

Auxerre 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.

This week, it is 80 kms from the capital, in Fontainebleau, that Julie is putting down her bags. Fontainebleau, a name famous throughout the world, a magical name which evokes for some a forest, for others a castle, a name which still shines with its royal history. The forest of Fontainebleau has inspired the art world since the beginning of the 19th century. Landscape painters such as Corot and Millet drew inspiration for their works there. But Fontainebleau has many other treasures in its bag, and gastronomy is part of its heritage. This is what Julie will discover through three recipes: Quail with grapes, raspberry and poppy pie and crayfish grave.

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.

Luana 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.

Coconut milk is easy to cook, and can be used with a wide range of ingredients, from stews and soups to sweet recipes.

The 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.

Canada is the second largest country in the world by land mass and contains amazing natural resources: 7% of the Earth’s drinking water is spread over the country’s thousands of lakes. Forests cover 45% of the territory. Yann Arthus-Bertrand goes off to discover these resources with those whose job it is to protect them. He takes a look at the ecological balance sheet of the world’s eighth-largest economic power.

The oceans cover more than 70% of the Earth's surface. The sea is the largest natural environment on our planet and remains virtually unexploited. In Brittany, in the Seven Islands. Then in the Bay of Saint-Brieuc, in the middle of a sea of green algae. In Brittany, intensive agriculture has developed over the last thirty years. In New Caledonia, the coral reef is the second largest in the world and could be threatened by the construction of a nickel mine. In Normandy, in the Botanical Garden of Vauville, an extraordinary garden has plants from all over the world. Also in the Archipelago of Chausey in Normandy with the highest tides in Europe. Or the Mont Saint Michel. As a result of silting up and man-made works, the Mont was no longer an island. In Italy, in Venice, on the verge of drowning, major development work, industrialisation and tourism have upset the environment. In New Caledonia, flying over the heart of Voh is surrounded by the largest lagoon in the world. 24,000 km2 prot

Julie 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.

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.

In this episode, Luana Belmondo welcomes her friend Séverine Ferrer, host and actress, to prepare pies. On the menu: gâteau patate (a Reunionese speciality with sweet potato) and a "Luarraine" tart, featuring all Luana's favorite ingredients (parmesan, pancetta...).

In this episode, Luana Belmondo welcomes her friend Suzie Palatin to prepare West Indian cuisine. On the menu: chicken colombo, with coconut blancmange for dessert.

In Manila, Niessa, 10, and Nicol, 8, live on a garbage hill overgrown with vegetation. To help their families, they earn a little money selling sweets and necklaces. They dream of a better future and go to school diligently every day, working several hours on the way.

Shi Chunfu is 13 years old and belongs to the Dong ethnic minority. He lives with his family in the village of Shangbu, in Liping county, Guizhou province. Every day, Chunfu and his friends, Dong Sheng and Nuan Jiao, walk down the hill to school and back. The hour-and-a-half-long journey takes them along narrow, steep paths, which are very dangerous when it rains. The paths become slippery and falls are frequent, not to mention all the other dangers along the way. But for Chun Fu, Dong Sheng and Nuan Jiao, this is their daily routine.

Yu Qiang is 12 years old. He belongs to the Lisu tribe and lives with his family in the village of Qia Ma Ga in the Nu Jiang prefecture of Yunnan province. To get to school, the children must first learn to use the zip line, their only means of reaching the other bank of the Nu Jiang river, where their school is located. A single mistake could have fatal consequences. The children must undertake this adventure every ten days. It's a dangerous journey, but one with its moments of joy.

Abduwale, 9, lives with his family in the far west of China. His parents are Kyrgyz shepherds, so for six months of the year they set up their yurt in Xinjiang province when the snow gives way to green pastures. Every morning, Abduwale rides his donkey to school with his big sister Fatima and best friend Subinur. The three children stick together through thick and thin, enabling them to face the dangers of the road, especially during the snowmelt. For Abduwale, Fatima and Subinur, the road to school is an adventure that leads them to their real challenge: education.

Lu Tiansen is 13 years old and lives with his family on the island of Chang Yao in China. Every Monday, Tiansen and his friends make the two-hour journey to their school, located on the mainland opposite the island. To get there on time, after their boat crossing, they take shortcuts through the rice fields to a dark tunnel. But thanks to their good humor, they always overcome their obstacles.

Yang Jiao Jiao is 11 years old and lives with her family in a village in the mountains of the Qinghai Tibetan highlands. Yang Jiao Jiao's home is 3,000 meters above sea level, while her school is in the valley. In these hostile, high-altitude regions, the journey to school is difficult. Every Monday, the children have to cross gullies, screes, rivers and steep paths, but they never give up and help each other. Along the way, they always find a way to have fun: they sing to the sun to get through the rain, they stop to pray at a temple and look after a bird.

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

Connect with the essence of your being with Reconnect and Refine. This exhilarating sequence encourages you to find comfort in the present moment, and let go of preconceived expectations or agendas. It is not about where you are going, but where you are.

This episode of "Home Training" offers a multi-sport session that combines several disciplines, such as boxing, hockey, and football. Guillaume and Sabrina invite participants to move actively, making the workout both fun and intense. The mix of sports helps work multiple muscle groups while keeping the session enjoyable. It’s a complete and interactive workout, perfect for getting active while having fun.

Stay in shape with our pilates courses !