Program MyZen HD

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.

On this fourth day of competition, Monica, the pretty Parisian, takes to the stage. But behind her city girl looks, at 52, she's a formidable adversary, with many trump cards up her sleeve. Decorating is a real passion for our dean of the week.

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.

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.

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.

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. 

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.

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!

Yann Arthus-Bertrand thus continues his world tour and his inventory of the planet with the great rivers that suffer from man's excesses as a common thread. " So the great rivers may live" is the discovery of places, men and women who are fighting so that our waterways simply have their place on Earth. Thanks to his genius, man is correcting his mistakes: the Aral Sea, which once disappeared, is coming back. In New York, millions of people have drinking water thanks to the natural virtues of the forest.

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.

He takes us to Petra in Jordan. We discover how the Nabataeans became specialists in collecting rainwater, which they managed meticulously. Then, we find ourselves in Las Vegas, on the verge of a shortage, and in Amman, Jordan, to discover the daily difficulties linked to the shortage and rationing of water. In Israel, the Dead Sea is disappearing. Due to intensive agriculture, the Jordan River and other rivers no longer supply it with enough water. In France, the Loire is for nature lovers, today a multitude of species have come to recolonise the river, including the famous wild salmon. In Jordan, in the red desert of Wadi Rum, we meet Khaleel Maiteq, who shares with us his life and that of his animals in a desert environment where water is a very rare commodity.

Julie takes to the road in her little red car to honour one of her favourite fruits: the chestnut. Julie will meet several producers in Ardèche, cook the traditional soup of the region with the sparkling Marithé. She will also make the recipe for homemade marrons glacés, before heading to Corsica to work with chestnut flour and the leaves of her tree. This journey will end as always with a clever chef's recipe, and this time it will be Claude Brioude who will do it! This chef likes to shake up the rules and will work the chestnut with fish, two seasonal products that we are not usually used to combining.

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.

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.

This week it’s the last of the heats and sees a pair of new kids on the block taking on a more experienced and established pair of garden designers. For Millie Souter from London and Max Parker-Smith from Surrey it’s a huge challenge as both of them have only recently graduated in garden design from the prestigious Inchbald Garden Design College so have limited experience of actually creating gardens. Making things even tougher, it’s also the first time the friends have worked together. Opposing them is Nicola Bailey Gibson and Viv Seccombe who bring years of experience designing and building private gardens and award-winning show gardens. The challenge our pairs face is to create amazing gardens for Focus Birmingham Day Care Centre which offers activities and support to people with severe visual and physical disabilities. And they have to do this is just 2 days and on a budget of £5000.

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

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.

This episode of "Home Training" is dedicated to a full-body workout. Guillaume and Sabrina target the entire body, focusing on strengthening both deep and superficial muscles. The session is progressive, with intensity adjustments in each set to maintain effort throughout the training. Torso twists are included to activate the spine and engage more muscle groups. This varied and dynamic program promises effective overall strengthening, with modifications tailored to each level.

Stay in shape with our pilates courses !

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.