Program MyZen HD

Today it's Pupa's turn. This 29-year-old from Liège has been immersed in the art world since she was a child. But beneath her calm, smiling exterior, Pupa has quite a character. And when it comes to decorating, you don't have to look for her. This week, Pupa, like her rivals, will have to spend €1,000 redecorating a parents' bedroom on the theme of wood. So is Pupa happy?

Let'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.

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.

Julie 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.

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.

Today, 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.

Luana Belmondo offers a recipe for celeriac risotto with citrus powder. She will also prepare black rice with spring vegetables. A real treat for the taste buds!

Discover 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.

With Bangladesh as a running thread, Yann Arthus-Bertrand meets several people who have changed their lives to dedicate themselves to a major project. In Bangladesh, Yves and Runa Marre have created the Friendship Foundation. Among other things, they’ve created a floating hospital installed on an old barge bought in France. Julie Andersen, an ex-advertising executive from New York has come to South Africa to defend sharks with her Shark Angels Foundation. In North India, Kartik Satyanarayan is helping to stop the dreadful exploitation of the lippus bears (dancing bears). He’s created Wildlife SOS, a preserve to rehabilitate the bears that have been rescued and to give work to the men of the tribe who were traditionally bear tamers and entertainers.

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.

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

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.

Summer 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.

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!

In 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.

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...

Let'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.

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 an intense cardio-training session. Guillaume and Sabrina invite participants to push themselves with dynamic and rhythmic exercises. The goal is to raise the heart rate to improve endurance and burn calories. This session is ideal for those who want to work out while having fun. Get ready to move and sweat in an energetic and motivating atmosphere.

Stay in shape with our pilates courses !

An 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.

On the third day of the competition, it's Magdalena's turn to try and prove that she's the ace of the interior design world. At 42, this Montoise native of Polish origin is the mother of two children and an artistic director. This time, she'll have to move on from layout to practical application. Magdalena will have to completely redecorate an adult bedroom. Great news, because this week's theme is wood. But the first she’ll have to convince Joëlle the owner, who knows exactly what she wants for her room.

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.

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.

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...

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.

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.

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.

With Bangladesh as a running thread, Yann Arthus-Bertrand meets several people who have changed their lives to dedicate themselves to a major project. In Bangladesh, Yves and Runa Marre have created the Friendship Foundation. Among other things, they’ve created a floating hospital installed on an old barge bought in France. Julie Andersen, an ex-advertising executive from New York, has come to South Africa to defend sharks with her Shark Angels Foundation. In North India, Kartik Satyanarayan is helping to stop the dreadful exploitation of the lippus bears (dancing bears). He’s created Wildlife SOS, a preserve to rehabilitate the bears that have been rescued and to give work to the men of the tribe who were traditionally bear tamers and entertainers.

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

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.

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, 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.

In this episode, Vanessa, Leo and Nash will begin by visiting Vilnius, the capital of Lithuania, known for its baroque architecture, particularly notable in its medieval old town. Then they'll head to Riga, the capital of Latvia, located on the Baltic Sea at the mouth of the Daugava River.

In this episode, Vanessa, Leo and Nash will be in Prague, the capital of the Czech Republic. They will show us the best spots and the best addresses in this beautiful city. Then they will head to Wroclaw, a city located on the Oder River in western Poland.

In this episode, Vanessa, Leo and Nash are in Bern, the capital of Switzerland. They will show us the best addresses and the best spots of this city built on a peninsula surrounded by the river Aar. They will then head to Bavaria, a state located in the South-East of Germany, on the border of Liechtenstein, Austria and the Czech Republic.

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 a full-body workout. Guillaume and Sabrina target the entire body, focusing on strengthening both deep and superficial muscles. The session is progressive, with intensity adjustments in each set to maintain effort throughout the training. Torso twists are included to activate the spine and engage more muscle groups. This varied and dynamic program promises effective overall strengthening, with modifications tailored to each level.

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.