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This episode of "Home Training" offers a session dedicated to lower body strengthening, specially designed by Guillaume. Participants are guided through a careful warm-up, essential to prepare the joints and avoid injury. The session focuses on the legs and glutes with varied and progressive exercises that also boost the cardio. Guillaume and Sabrina encourage maintaining an upright posture for effective and safe training. This program, both intense and motivating, is perfect for toning the lower body while having fun.

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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.

The four sites are now finished. Anthony, Vanessa, Samia and Grégory will hear their opponents' criticisms. The owners will also return home to find their rooms completely redecorated. What will they think of their new interior? How will they rate it? Who will be Valérie Damidot's favorite, and who will win the title of Deco Master?

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.

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!

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.

In this episode, Luana Belmondo welcomes Delphine Malachard, who is gluten intolerant. Together, they cook gluten-free recipes. On the menu: chocolate soufflé and vanilla and red fruit financiers.

Enjoy delicious and yummy recipes, easy, healthy and fast to prepare with our My Zen Nutrition tutorials!

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 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.

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. 

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.

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.

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 !

Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

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.