Program MyZen HD

For the second day of competition, it's 46-year-old Michaella's turn to enter the arena. Behind her angelic smile lies a formidable adversary. Her profession as manager of a digital printing company is the major asset of her project.

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.

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 puts the avocado in the spotlight, a fruit native to Mexico with numerous health benefits. She offers us a recipe for gambas with cucumber and avocado purée, as well as an avocado panna cotta with strawberry salad.

Impromptu aperitifs aren't always easy. When friends turn up unannounced, stress can quickly mount. Don't panic, Luana Belmondo and Thomas Clouet, a great specialist in the field, improvise an aperitif at the drop of a hat, using very little. Mushroom macaroons, a mini beef tartare and you're ready to go!

Yann Arthus-Bertrand surprises us with preserved landscapes. And sometimes even with vast spaces where man's imprint remains invisible. Yann Arthus-Bertrand continues his world tour in favour of the protection of the environment and wildlife. From the tip of the African continent, he decides to take down the fences to let the animals roam freely, then he takes us to Cambodia to see if the tigers will disappear. Then we head to London to follow the chimpanzee or to France to study and save the bees.

"The end of oil" is the amazing story of a raw material which has revolutionized man's life in just a century. But today, oil reserves are depleting. In his crazy race for always more production, Man didn't manage to preserve this precious energy that took million years for the Earth to give out. To tell the adventure of oil, Yann Arthus-Bertrand and his team went to the United States, the country which depends the most on black gold. At the start of the 21st century, it is now urgent to realize that oil resources are limited. It's today that we have to act and get organized, in order to prepare the new era to come. While all our economies are based on the petrol barrel's price, we'll have to learn to do without oil within 20, 30 or 100 years. What will be the consequences? What are the solutions at stake? In Part-2, Yann Arthus-Bertrand continues to try to answer these questions. From China to Benin, including Azerbaijan, Belgium and Canada, Earth From Above takes us on a new

Through the most magnificent images and astonishing human stories, Man is at the heart of the biodiversity that he must respect and preserve. We find ourselves in Kenya, where the biodiversity is particularly rich, in the Massaï Mara reserve. Then, in the Democratic Republic of Congo, where the worrying disappearance of hippos from Lake Edward has unexpected consequences for the survival of fishermen. Then, in the sanctuary of life, the Pantanal region in Brazil, where millions of animal and plant species are teeming, some of the world's great wetlands also in danger. In Tasmania, Yann Arthus-Bertrand fights against the napalm deforestation of one of the oldest and most beautiful forests in the world. 

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.

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!

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!

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.

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

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.

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.

Stay in shape with our pilates courses !

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.

For this third day of competition, Vincent will make his voice heard. At 38, this Namur native with a well-groomed look from head to toe works as an art director in an advertising agency. He knows all about creativity and trends! Vincent is a fan of minimalist decorating and when he redecorates, he has his own technique.

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 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.

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.

Water and its beauty, water and its power, water and its fragility... the water we all need is becoming scarce, through our own fault. Some rivers are dry, others are diverted, cut off by dams, others are simply polluted, and this for decades. We will discover how humans transformed the nature in Argentina, then in China and its disproportionate Three Gorges Dam. We will also go in Botswana with the Okavango, this unique river which flows into a desert forming the famous Okavango Delta. Vu du Ciel makes you discover once again another world, magnificent but threatened.

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.

Through the most magnificent images and amazing human stories, Man is at the heart of the biodiversity that he must respect and preserve. We go to China in the province of Yunan, where a plant with exceptional virtues against malaria has been discovered. Then we travel to Africa, where man's intervention in the ecosystem of Lake Victoria has triggered a considerable imbalance. We will also explore to Greenland to meet the polar bears, the first victims of the melting ice.

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.

Luana Belmondo and her pastry chef friend Laurent Favre-Mot prepare desserts from our childhood. On the program: panettone in French toast, and torta della nonna with lemon cream and pine nuts, a typical Italian dessert!

In this episode, we travel to Mexico with fajitas! A typical Tex-Mex dish. Together, we'll prepare tortillas (corn cakes). Next up, fajitas with chicken, peppers and spices.

Michelle Ackerley, Rosie Wolfenden and four passionate hobby crafters head to the Haddon Hall Craft Fair in Bakewell, Derbyshire. Brian loves turning old furniture into new pieces, so Rosie offers tips on how to photograph and present his pieces for sale. James and Bridget have an alpaca farm and make yarn by spinning. Bridget learns about natural dyes, while James rushes to get production running with his sock-making machine. Mum-of-two Tracey is a paper crafter who makes original pieces for friends and family, but she urgently needs advice on pricing.

Three hobby crafters present their works for the first time at Brancepeth Castle Craft Fair in Durham. Occupational therapist Olivia dyes her own yarn and produces hand-woven pieces, ex-builder Neil makes quirky metal ornaments and Wendi now makes her own glass pieces uses the art of fusing - and for the fair she even learns the art of glass blowing.

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 vinyasa flow allows the practitioner to notice moments of stillness and transformation with every breath. Power and Prana calls for a constant presence of mind and steadiness of breath. It is in this state you learn when to stabilize and when to let go.

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 !

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.