Program MyZen HD

A new week of competition begins. Anthony, Vanessa, Samia and Grégory meet in the workshop. The first contender for the title of Ace of Decoration is 35-year-old Anthony. A photographer and blogger from Lille, he fell into the magic potion of decorating at an early age, as his parents ran a decorating boutique. Since then, it's become a real passion!

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.

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.

Julie 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.

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.

It 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.

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.

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.

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.

This episode of "Home Training" is dedicated to a full-body workout designed to engage the whole body. The session consists of three standing exercises and one on the floor, alternating between cardio and muscle strengthening for a complete workout. The focus is on posture, with movements aimed at strengthening the spine, back, and shoulders. Accessible and dynamic, this session is perfect for a balanced workout that combines effort and mobility.

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

Allow your breath to be bigger than the movements of your body in this invigorating sequence. All other instructions are secondary, as this sequence calls on you to use your breath as the only mediator between mind and body. Use this steady rhythm to inform your every moment of your life and practice.

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.

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.

In this episode, Luana Belmondo puts Normandy in the spotlight! With the region's president, Hervé Morin, she prepares apples poached in cinnamon syrup, as well as mussels... in her own way.

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.

In this episode, our host Gabriela will take us to the Grand Hyatt Hotel. In the morning, she will take tennis lessons. Then she will have a cooking class to discover the Italian recipes of the hotel's chef. She will also enjoy relaxing treatments at the spa in the hotel's green park.

Gabriela starts her day with a boat ride through the canals of the majestic Jumeirah Al Qasr Hotel. She then meets with chef Gabi for a healthy cooking class, as well as a fitness influencer with whom she will go on a fitness tour. She will end her day with a Thai massage in the hotel's beautiful, lush garden.

In this episode, our host Gabriela will spend her day at the beautiful Royal Meridien. She'll learn new recipes with Chef Jorge at Brasserie 2.0. She'll enjoy a very special facial at the hotel's spa, before taking wakeboarding lessons with Coach Mike at sunset.

Gabriela wakes up in a tent at Banan Beach in Dubai and gets inspired by Raha Moharrak the first Saudi women who climbed the Mount Everest and seven highest summits. Afterwards the two have kitesurf lessons and lots of fun. Gabriela ends her day with some dance flow yoga with her trainer Steph by sunset.

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 bold sequence, Core Connection uses confident poses to help you embrace your inner strength and let go of any tensions you might encounter. Use this balancing sequence to cultivate peace of mind, even through awkward or challenging situations.

This episode of "Home Training" focuses on well-being and back strengthening, with a session designed to relieve tension and improve mobility. The exercises target the stabilizing muscles of the back, the cross-chain, and the abdominals for deep work. The emphasis is on fluid breathing to connect the body and mind, in line with Pilates principles. Ideal for easing pain and strengthening posture, this session promises a true moment of relaxation and toning.

Stay in shape with our pilates courses !

Learn to stay open, no matter what happens, with the Root to Rise sequence. This practice provides an opportunity to explore your capacity for receiving energy, while building strength and confidence. When you maintain a connection to grounded energy, you can heighten your ability to stay present in every moment.

Today, it's the bubbly Vanessa who's going to roll up her sleeves. This 48-year-old Parisian is a tireless artist. Collages or paintings, everything is a pretext for giving free rein to her overflowing imagination.

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...

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.

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.

In this episode, Luana Belmondo puts Normandy in the spotlight! With the region's president, Hervé Morin, she prepares apples poached in cinnamon syrup, as well as mussels... in her own way.

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.

This episode of "Home Training" focuses on well-being and back strengthening, with a session designed to relieve tension and improve mobility. The exercises target the stabilizing muscles of the back, the cross-chain, and the abdominals for deep work. The emphasis is on fluid breathing to connect the body and mind, in line with Pilates principles. Ideal for easing pain and strengthening posture, this session promises a true moment of relaxation and toning.

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

A bold sequence, Core Connection uses confident poses to help you embrace your inner strength and let go of any tensions you might encounter. Use this balancing sequence to cultivate peace of mind, even through awkward or challenging situations.

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.

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.

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.

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.

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.

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

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.

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 !