This episode of "Home Training" is dedicated to an intense and energetic cardio-training session. The movements include dynamic shifts forward, backward, and sideways, promoting cardio and coordination. Each block of the session increases in intensity, with a final surprise: the combination of four movements for a full challenge. Accessible and fun, this workout is perfect for boosting your energy while having a good time.
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A dynamic sequence for your upper body, Open and Ground will work your torso with a series of restorative and heart opening poses. By keeping a steady connection to the earth and lifting and opening the chest, the experience of opposing forces can be fully explored.
Nurture the body AND the mind with Spiritual Sports
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.
Practice Yoga from the comfort of your home with our experienced teatchers.
In the misty Swedish Taiga, a team of doctors is searching for hibernating brown bears. Their want to analyze their blood as well as samples of their tissues, in order to understand how these mammals can survive long months of inactivity. Do their genes really hold the secrets to treat humans in the future?
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...
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.
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.
Honey was the first sweet condiment in history! It has also been known and consumed as a remedy since Antiquity. In France, we find an infinite variety of honey: acacia, chestnut, fir, rosemary, orange, spruce, oak, linden or lavender... We'll cross forests, fields and even towns, as bees also forage in urbanized areas. We'll then cook up emblematic recipes like Vercel gingerbread. Finally, we'll discover the European dark bee. Protecting this 80-million-year-old bee has become the spearhead of some passionate beekeepers.
Every year, the return of summer is a special moment, heralding the arrival of all those beautiful fruits on the shelves. Whether red, exotic or forgotten, fruit is an essential part of our diet. Today, we're off to discover summer fruits, which are harvested from June to August: peaches, melons, strawberries, raspberries... We'll head to Céret, the cherry capital, and then cook blueberries, strawberries and an apricot charlotte.
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.
Enjoy delicious and yummy recipes, easy, healthy and fast to prepare with our My Zen Nutrition tutorials!
In this episode, Luana Belmondo puts Normandy in the spotlight! With the region's president, Hervé Morin, she prepares apples poached in cinnamon syrup, as well as mussels... in her own way.
With her friend Myriam, Luana Belmondo prepares two saffron-based recipes. On the program: orecchiette (small Italian pasta) with sausage, and monkfish with lemon confit and asparagus purée.
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.
Nurture the body AND the mind with Spiritual Sports
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
With an intense focus on the breath, Warrior Wisdom creates a moment of presence that is attentive, aware and complete. Moving slowly with the breath allows a deeper connection of mind and body that will leave you with greater confidence and strength.
