Program MyZen HD

Today, 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.

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.

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.

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 Corsica, from a tower on Capo Rosso and in the Calanques de Piana. In the Galapagos, we have made a portrait of Paul Watson, ecologist and co-founder of Greenpeace. This Canadian with the physique of an adventurer has taken up the defence of marine animals. In Corsica, in the Bouches de Bonifacio, the Mediterranean basin is one of the richest in biodiversity on the planet. In Corsica, with overfishing. Worldwide, 75% of fish stocks are threatened by overfishing. The cause? Large-scale, wasteful and insufficiently regulated fishing. In Guinea-Bissau, the Bijagos, a string of a hundred or so islands, fish abound in these waters, but for how much longer? In Corsica, on the Sanguinaires Islands, almost 50% of the fish we eat comes from farming. In Norway, the sea is very fragile. There is a balance that has been established over millions of

This episode of "Home Training" is dedicated to a dynamic and effective abs-thighs session. Structured into two blocks, the session targets the quadriceps and abdominals with a variety of exercises that strengthen the entire lower body. The focus is on posture and movement fluidity for in-depth work without the risk of injury. Accessible and motivating, this session promises to make you sweat while sculpting your muscles.

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.

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!

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.

Cultivate a sense of peace and stability with the Create Your Calm sequence. This restorative flow stays low to allow for a deeper connection to the earth and its grounding energy. Connect with your heart more completely and welcome a softer awareness with this gentle practice.

Are you ready to fly? Reflect and Connect will engage your whole body with a series of poses that first calm and center, and then awaken and inspire. Build energy and a sense of security before channeling your curiosity and testing your limits.

Stand tall and find your truest state of focus and center with this balancing flow. Use the breath to align your posture and learn to experience your practice, rather than thinking it through. Asanas, the physical yoga poses, then become a practice of feeling more than a mental exercise.

Bhakti Flow calls for an expansion of your entire being through the practice of bhakti, devotion. A practice of balance and strength that will call attention to the places in the body where tension hides, overlooked. Learn to be spacious with your breath, and surrender to the way of the sequence.

A dynamic sequence for your upper body, Open and Ground will work your torso with a series of restorative and heart opening poses. By keeping a steady connection to the earth and lifting and opening the chest, the experience of opposing forces can be fully explored.

Stabilize and Center allows for the creation of a deeper connection with your core, as well as the present moment. Through the practice of conscious breathing, movement and attention to the postures, a state of centered awareness can be cultivated.

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" is an intense session dedicated to strengthening the lower body, designed by Guillaume. After a warm-up targeting the neck, shoulders, and spine, participants mobilize their ankles, hips, and quadriceps to prepare the body for effort. The session includes progressive and varied movements to strengthen the muscles while improving joint mobility. The focus is on precise and fluid execution to optimize results and prevent injury. This energetic and accessible training is perfect for toning the lower body while improving flexibility.

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.

The 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?

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.

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.

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!

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.

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...

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.

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

This episode of "Home Training" is an intense session dedicated to strengthening the lower body, designed by Guillaume. After a warm-up targeting the neck, shoulders, and spine, participants mobilize their ankles, hips, and quadriceps to prepare the body for effort. The session includes progressive and varied movements to strengthen the muscles while improving joint mobility. The focus is on precise and fluid execution to optimize results and prevent injury. This energetic and accessible training is perfect for toning the lower body while improving flexibility.

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.

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!

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.

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 our season premiere we tackle the riveting question: How is it that some people have been able to reach the pinnacle of our human performance? Guided by Dr. David Behm, an expert in sports physiology, we venture into the lab to uncover the fascinating intersection of science and athletic performance. Then we take this theoretical knowledge into the real world, visiting a high-performance training facility where professional NHL athletes are honing their skills. There, we join forces with Ben Prentiss, founder of Prentiss Hockey Performance, to not only witness these athletes in action but also to understand how the principles of peak performance can translate into our daily lives for enhanced strength and well-being. We hear from the athletes themselves including Stanley Cup Champions and All-Star players about their philosophy on what health means to them. This episode offers an insider's look into the world of elite training, demystifying the science and practices that enable ath

In this episode set in scenic New Zealand, we explore the deep-rooted question: Does being near or in water actually improve our health? Guided by Dr. Wallace J. Nichols, author of "The Blue Mind," we delve into the scientific and emotional benefits of water, exemplified by therapeutic surfing experiences and the Maori people's ancestral connection to aquatic environments. From mental well-being to physical health, we uncover how New Zealand's abundant waters serve as more than just a natural spectacle; they are a source of holistic health and well-being. Along the way, Dr. Nichols introduces the concept of a "bluescription," a personalized prescription for water-based activities, inviting viewers to tap into the transformative power of water in their own lives.

We travel to Tromsø, Norway, to discover Friluftsliv, a philosophy that values reconnecting with nature for well-being. Alongside the Sámi people, we learn to live in harmony with the Arctic environment, even during long, dark winters. The deep bond between the Sámi and reindeer shows how nature is a source of happiness and healing.

A climb in the Lyngen Alps leads us to an untouched mountain summit, followed by a spectacular ski descent. We then dive into the icy Arctic waters to explore a unique underwater world, ending the day with a Norwegian sauna experience. This episode highlights the physical and mental benefits of connecting with the elements.

We begin in Nendaz at the MAD Retreat, where Mike experiences aerial yoga, blending strength, flexibility, and mindfulness. From there, we visit a Kneipp hydrotherapy facility, learning how cold water, movement, and contrast therapy support circulation, resilience, and mental clarity. In the UNESCO Moorlands of Interlaken, we explore pristine alpine ecosystems and discover traditional herbal remedies passed down through Swiss generations. The episode culminates in a summit of a Swiss Alp with new friends, celebrating movement, nature, community, and the healing power of mountains.

After a whirlwind 30 days across the globe, Mike and Braeden retreat into nature to reflect on the powerful stories, lessons, and encounters that shaped the season. From diving with the Haenyeo to reconnecting with ancestral roots, from climbing volcanoes to experiencing longevity science, each moment reveals how deeply travel enriches our understanding of health. Together, they discuss how travel teaches compassion, perspective, resilience, and connection—reminding us that health is not just physical, but emotional, cultural, environmental, and communal. The season closes with gratitude for the world and the people who make it so extraordinary.

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 !

Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

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" offers a unique session centered on strengthening the lower body using a chair. After a progressive warm-up mobilizing the neck, shoulders, and hips, Guillaume and Sabrina guide participants to use the chair for a variety of exercises. The training targets the knees, legs, and glutes while incorporating stretches to improve posture and mobility. Each movement is guided with clear instructions to ensure effective and safe practice. This friendly and accessible session is perfect for strengthening the lower body while staying at home.

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.