Program MyZen HD

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 !

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.

For the fourth day of competition, it's Anouchka, from Rhode-Saint-Genèse, who enters the arena. For as long as she can remember, decorating has been part of the life of this bubbly 45-year-old mum. A few years ago, Anouchka turned to painting and jewellery design. Professions that bring her closer to interior design, her real passion. To prove it she’ll have to stand out from the crowd. And what is our decorator's trademark?

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.

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.

It is a mushroom that we are going to focus on today. A mushroom, or a black diamond, some would say: the truffle. And along the way, we will twist the neck of some clichés. Truffle hunting with dogs, with a sow but also flies... markets and of course cooking to discover or rediscover this mysterious mushroom, in all its aspects, in a salty but also sweet version... Richerenches, Carpentras, Saint Avère, Toulouse, Aix en Provence… the south of France will honor this black diamond!

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!

The Quercy region reveals architectural gems and enchanting landscapes. Rocamadour, a town clinging to its cliffs, Saint-Cirq-Lapopie, a picture-postcard village, and Castelnau-Bretenoux, a fairy-tale fortress, illustrate the richness of a land where tradition and history come together in perfect harmony.

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.

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.

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.

This week’s heat sees a pair of established designers taking on a less experienced up and coming pair, as they’re challenged to deliver amazing spaces on a budget of £5000, for a community park in Norris Green, Liverpool. Friends Sue Spout and Dean Bolton-Grant from Harrogate in Yorkshire both own their own garden businesses and between them have decades of experience and include royalty amongst the people they’ve worked for. Despite living opposite sides of the country Tamara Bridge and Kate Savill have collaborated on a number of show gardens since winning medals for young garden designer of the year. Faced with designing gardens for an open public area that has in the past been neglected and suffered from vandalism what type of gardens will the designers create? And who will be victorious?

In this week’s episode, professional garden design partners Jon Smith and Adam Woolcott take on Catherine and James Burrage from Yorkshire. Their challenge is to deliver amazing garden spaces on a budget of £5000 for the Knightswood Day Care Centre in the heart of the Essex countryside within sniffing distance of the North Sea. The centre offers a lifeline to mainly elderly local people who have physical or mental disabilities or who live alone. With a brief from the centre that includes sensory elements, seating and a potting shed, both teams have ambitious designs but can they complete them in just 2 days?

This week’s heat sees professional teams from opposite ends of the UK compete as they’re challenged to create amazing spaces in just 2 days on a budget of £5000, for the Care for Veterans’ care home in Worthing, a specialist care home for elderly and disabled military veterans. Experienced garden designers and builders, James Hutchison and Stuart Gibson have travelled to the South Coast all the way from London. While their opponents, Manoj Maldé and Mark Holman, garden designers who collaborate on show gardens together, have only had to travel from Hertfordshire and Kent. With a brief that includes making sure the gardens are wheelchair friendly and low maintenance the teams come up with very different designs. James and Stuart are faced with a potentially disastrous problem they aren’t used to dealing with back in Scotland. But can they resolve it in time and finish their garden?

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

Detoxify your whole body with this spine-loving sequence. Learn to be softer on the outside, as you awaken the power of your core. Align Your Axis provides an opportunity to wring out any unwanted emotions, and let go of any thoughts or ideas that cloud your perspective.

This episode of Home Training focuses on a full-body workout using a chair as the main tool. Guillaume and Sabrina guide viewers through simple yet effective exercises like squats, leg raises, and glute-strengthening moves. They emphasize the importance of warming up properly to prevent injuries and maximize effort. The entire body is engaged, from legs to arms, with exercises designed for home workouts. Fun and accessible, this session is perfect for solo practice or a family workout.

Stay in shape with our pilates courses !