This episode of "Home Training" offers a multisport session that combines several disciplines, from gymnastics and swimming to basketball. The session incorporates movements inspired by different sports, providing a varied and enjoyable workout. The exercises target both the lower and upper body while including movements that make for an effective cardio workout. With an energetic and friendly atmosphere, this fun session is perfect for getting active while having a good time.
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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.
It's Grégory's turn to prove that he's our Deco Master. The 37-year-old children's entertainer from Etterbeek has a colorful personality. At least, that's what his friends say. And in the four corners of his home are the objects Grégory thinks up, makes, sews or customizes to his heart's content.
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.
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.
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!
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.
Enjoy delicious and yummy recipes, easy, healthy and fast to prepare with our My Zen Nutrition tutorials!
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.
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...).
This year, the jury and candidates meet at the Musée des Arts Forains for the third edition of the culinary competition, reserved for young pastry professionals. Christophe Michalak, Christophe Adam, Philippe Urraca and Pierre Marcolini will judge the work done during the weekly tests, in an attempt to find the rare pearl among Tristan, Matthieu, Nina, Cédric, Morgane, Gaëlle, Nathan and Gregory, eight talented candidates with a passion for their craft. On the menu: technique and creativity in the service of gourmet delights.
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.
