Program MyZen HD

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.

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?

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.

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 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...

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.

At the western tip of Finistère, Cornouaille embodies the very soul of Brittany. Concarneau and its centuries-old ramparts, Locronan and its cobbled streets, Le Guilvinec and its bustling fleet of trawlers reveal a Brittany that is both historic and vibrant. Between land and sea, this is a land shaped by sailors and legends.

The Jura reveals itself between high plateaus and forested mountains. From Baume-les-Messieurs, a gem nestled in a natural amphitheater, to Dole, birthplace of Pasteur, to the fortress of Joux, witness to great military times, this journey explores a preserved region where nature and history intertwine harmoniously.

In north-west Corsica, Balagne, nicknamed “the garden of the island”, combines heritage and breathtaking scenery. From Saint-Florent, , a charming Mediterranean port, to the mysterious citadel of Calvi, and through Pigna, a hilltop village with an artistic soul, each stop reveals an authentic Corsica. This journey through unspoilt nature is shared with islanders proud of their land and traditions.

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.

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!

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, 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...).

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.

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.

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!

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

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.

In this episode of Home Training, Guillaume and Sabrina guide you through a complete lower-body strengthening session. After a warm-up, they move on to targeted exercises for the thighs, abs, and glutes. Squats, lunges, and lateral raises are on the program to build strength and tone your body.

Stay in shape with our pilates courses !

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.

Today, it's the turn of Mickaël, 43, to enter the competition. From Vierzon, in the province of Namur, our man is a fan of decoration. In everyday life, he sells window frames. Mickaël has his own vision of decoration. So we've been warned, Mickaël has no intention of taking the easy way out. Except that our decorator still have to pay attention to the needs of the owners, Alice and Julien.

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.

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.

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.

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!

What a delight to find this springtime fruit! Strawberries bring color back to our plates and provide us with a healthy dose of vitamins and antioxidants. In this episode, Luana Belmondo reveals two sweet strawberry recipes.

For the lazy and those who don't have the time, Luana Belmondo offers two simple and effective recipes. Discover her garlic and cheese bread, and her garlic spaghetti.

The Baie de Somme boasts an exceptional natural and historical heritage. From the emblematic medieval town of Saint-Valery-sur-Somme to the gardens of Valloires Abbey and the colorful villas of Mers-les-Bains, this episode reveals the richness of the Picardy coastline. Amid marshes, dunes and vast stretches of wilderness, the bay is also home to remarkable wildlife, best discovered alongside the enthusiasts who strive to preserve its beauty.

Between sea and mountains, the Pyrénées-Orientales offer a unique setting. From Collioure, a coastal gem, to the legendary Canigou, and through the fortified towns of Villefranche-de-Conflent and Prats-de-Mollo, this journey explores a region steeped in Catalan history and traditions, and inhabited by people proud of their identity.

A land of character, Corrèze is full of hidden treasures. From Collonges-la-Rouge, a flamboyant red sandstone town, to the Cistercian abbey of Aubazine, and through Beaulieu-sur-Dordogne and its medieval heritage, each place bears witness to a rich past. But beyond its monuments, this region is also seductive for its untouched nature and its passionate inhabitants, guardians of an age-old legacy.

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.

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.

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.

Our season begins in Guatemala with an ascent up the mighty Fuego Volcano, one of the most active volcanoes in the world. As we climb through loose ash and steep ridges, the powerful rumble beneath our feet reveals the dynamic relationship between humans and the natural forces that shape our planet. The climb becomes both a physical challenge and a reminder of the deep connection between environment and well-being. After the volcano, we descend into the world of ancient healing with a traditional Temazcal lodge, where Mayan practitioners guide us through a powerful cleansing ritual using steam, herbs, and ceremony. Inside the dark, humid chamber, the experience becomes a profound demonstration of how culture, community, and spirituality intersect with health. Our journey continues at a coffee plantation, where we learn how altitude, soil, and sustainable farming practices impact not only flavour, but also community health and economic stability. By the end of the episode, we reconnect

In this inspiring episode, we join Team Broken Earth on a medical mission in Guatemala, witnessing firsthand the life-changing work taking place in local hospitals. From dawn until night, Canadian and Guatemalan healthcare teams perform surgeries, consult patients, and provide care that is often out of reach for many families. We meet patients of all ages—children awaiting orthopedic procedures, adults seeking mobility restoration, elders who have endured years of pain. Their stories highlight the profound need for global medical partnerships and the impact compassionate care can have on entire communities. Inside the operating rooms, surgical teams work with extraordinary precision, focus, and teamwork. Outside, families wait with hope and gratitude. This episode is a tribute to the power of service, cultural exchange, and the shared humanity that defines global health. Helping others, we learn, is one of the most powerful forms of healing.

Our culinary journey through Seoul begins with the smoky, flavour-rich world of Korean BBQ, where sizzling plates and communal dining embody the social heart of Korean culture. From there, we explore one of Seoul’s most iconic fish markets, where we try fresh king crab and live octopus while learning how the country's coastal heritage shaped its food traditions. Next, we visit the bustling herbal medicine market, where shelves overflow with ginseng, roots, mushrooms, and medicinal teas used for centuries in Traditional Korean Medicine. Here, local practitioners explain how balance, Qi, and seasonal eating contribute to long-term health. Our journey ends in Seoul’s thriving coffee scene, tasting artisan brews before joining your friend Chris for a peaceful riverside walk and dessert. This episode reveals that in Korea, food is more than nourishment—it is community, medicine, memory, and identity.

In a tranquil mountain monastery, Chef-Monk Jeong Kwan invites us into her world of mindful, intentional cooking. Her approach to food is rooted in simplicity, compassion, and a deep respect for nature. Together, we pick vegetables from the temple garden and learn why plant-based, seasonal eating has been central to Korean temple cuisine for generations. A highlight of the episode is learning the art of fermentation—from soy sauce aged in clay pots to rich, umami-packed bean pastes that require months or years to mature. Jeong Kwan explains that fermentation mirrors the human journey: slow, patient, and transformative. Cooking with her becomes a meditation, revealing that food prepared with intention nourishes not only the body but the spirit. This episode challenges us to rethink our relationship with ingredients, time, and the act of eating itself.

On Jeju Island, home of the legendary Haenyeo divers, we experience one of the most awe-inspiring cultural traditions in the world. These women—many in their 60s, 70s, and 80s—dive deep into cold waters without oxygen tanks, harvesting shellfish and seaweed with incredible skill and stamina. Mike joins them, suiting up to attempt the dive himself. The comparison is humbling: while the Haenyeo descend gracefully and calmly, Mike struggles with breath-holding, buoyancy, and cold exposure. Their mastery is a testament to generations of practice, strength, and community support. After the dive, we cook the day’s catch together, sharing stories and laughter. This episode celebrates resilience, empowerment, and the extraordinary capabilities of women who have shaped the identity of Jeju for centuries.

Our exploration of ancestry begins in London at the Genealogical Society, where archival records trace Mike’s family back nearly 300 years. With this new information, we travel to Wales, following the path of ancestors through rural landscapes and small villages that still carry the echoes of the past. The journey becomes hands-on as we try sheepdog herding, learning how shepherding has shaped Welsh culture. Next, we experience a unique mental health therapy involving hugging donkeys, discovering how animal connection can reduce stress and promote emotional well-being. With a local forager, we explore edible plants in the Welsh countryside, uncovering how communities have relied on the land for nourishment for generations. The journey concludes in a historic chapel where Mike stands on the exact spot where his ancestor was baptized three centuries earlier—a profound moment of connection across time.

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

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.

This episode of Home Training focuses on a boxing session, perfect for strengthening the upper body. Guillaume and Sabrina start with a targeted warm-up, focusing on the neck, shoulders, and back. Then, they introduce boxing movements to build arm strength and improve coordination. Cardio exercises are included to raise the heart rate and boost endurance. All in a motivating atmosphere—ideal for an energy boost from the comfort of home!

Stay in shape with our pilates courses !