Program MyZen HD

Now it's time to give it their all on the construction sites, in a bid to win the coveted title of decorating ace. And it's Cédric who's going to take the plunge in this competition. At 38, this native of Namur is passionate about decoration. He talks decor, thinks decor, lives decor. Cédric shares his passion for decoration with his husband Mickaël, a partner who knows better than anyone how much of a perfectionist he is.

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.

Wellness cuisine is not synonymous with sadness and insipidity. It can be extremely gourmet, for a balanced way to indulge yourself. On this theme, Luana welcomes young wellness pastry chef Johanna Le Pape. Together, they will prepare recipes that are both tasty and perfectly balanced: corn pizza with vegetables and peach-cassis and verbena puffs...

Leftovers often end up in the garbage can. But with a little thought, it's easy to recycle them. This ecological and economical gesture can even delight our taste buds. Like us, Luana Belmondo hates throwing things away. She knows all about waste-free cooking and has mastered the art. She shows us how to reinvent boiled or steamed potatoes as something other than mashed potatoes. On the program: potato soufflé with paprika and vegetable gratin with curry.

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.

This episode of "Home Training" is centered around a full-body workout, with the first block dedicated to the lower body and the second to the upper body. Guillaume and Sabrina introduce the superset method, which involves working antagonist muscles like the quadriceps and glutes. This approach alternates between an active muscle and a passive muscle, increasing the intensity of the exercises. Commonly used in weight training, this method is perfect for intensifying muscle work while diversifying the effort. Expect a dynamic and demanding session to engage your muscles deeply.

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

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.

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.

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.

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.

In this episode, our presenter Gabriela will visit Sustainable City in Dubai. She will discover how the residents garden, how they dress in sustainable clothes and, of course, how they eat by preparing healthy recipes. She will end her day with a Qigong class with a Qigong master.

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.

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

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.

This episode of "Home Training" focuses on a cardio session dedicated to strengthening the lower body. Guillaume and Sabrina introduce two main exercises, repeated with increasing intensity to engage both the cardio and muscles. Each block consists of 40 seconds of effort, with repetitions over several rounds to maximize endurance. They emphasize the importance of breathing properly throughout the session to supply oxygen to the muscles and avoid breath-holding. This dynamic session pushes participants to hang in there until the end for an intense and effective workout.

Stay in shape with our pilates courses !

Balanced Being is a powerful, flowing sequence that creates presence and strength. Use this practice to root down, then rise up with confidence and a centered, balanced energy. A study of complimentary opposites, this practice will challenge you to find the balance within the opposition.

On this second day, we meet up with Mélissa, 30, originally from Montpellier. This administrative agent has been living in Montreal for five years. And decorating is in her blood. It's a heritage that Mélissa hopes will prove to be an asset in the competition. Listening is all very well. But this week, it's all about sticking to the theme “like a garden”. Will Mélissa be this week's ace decorator?

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!

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!

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!

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.

This episode of "Home Training" focuses on a cardio session dedicated to strengthening the lower body. Guillaume and Sabrina introduce two main exercises, repeated with increasing intensity to engage both the cardio and muscles. Each block consists of 40 seconds of effort, with repetitions over several rounds to maximize endurance. They emphasize the importance of breathing properly throughout the session to supply oxygen to the muscles and avoid breath-holding. This dynamic session pushes participants to hang in there until the end for an intense and effective workout.

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

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.

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.

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.

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.

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.

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

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.

This episode of "Home Training" offers a gentle session centered around mobility and muscle strengthening. Guillaume and Sabrina introduce full-range movements to improve the mobility of the shoulders, back, and spine. Although gentle, the session remains intense and effective, no matter which part of the body is targeted. They also focus on smooth breathing, which is essential to support each movement and enhance endurance. This session is ideal for strengthening the body while improving flexibility and overall well-being.

Stay in shape with our pilates courses !

Soften the Edges is a sequence that encourages a sense of ease in both body and breath while moving through a dynamic series of confident poses. Tap into a quality of inner peace and learn toreturn to that feeling whenever you are most challenged, on and off the mat.