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This episode of "Home Training" is dedicated to working the deep muscles. Guillaume and Sabrina alternate between standing and floor exercises, combining stretches, strengthening, and mobility. The carefully guided warm-up prepares participants for a gentle yet effective session, ideal for preventing injuries. Each movement aims to activate specific muscle groups while providing an immediate sense of well-being. This balanced program is perfect for reconnecting with your body while strengthening your muscle foundations.

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Stabilize and Center allows for the creation of a deeper connection with your core, as well as the present moment. Through the practice of conscious breathing, movement and attention to the postures, a state of centered awareness can be cultivated.

This week, Kenelm, Aurélie, Virginie and Fred are the candidates for the title of Ace of the Week. But before they go head-to-head on their building sites, our budding decorators have a meeting in the Brussels workshop. It's a chance for them to gauge their opponents. On this first day of competition, Kenelm takes to the stage. At just 24, this Brussels native is the youngest decorator of the week. With a degree in architecture, he has developed a style all his own. An adept of minimalism and respectful of materials above all else, he hides another secret weapon...

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.

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!

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.

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.

"The end of oil" is the amazing story of a raw material which has revolutionized man's life in just a century. But today, oil reserves are depleting. In his crazy race for always more production, Man didn't manage to preserve this precious energy that took million years for the Earth to give out. To tell the adventure of oil, Yann Arthus-Bertrand and his team went to the United States, the country which depends the most on black gold. At the start of the 21st century, it is now urgent to realize that oil resources are limited. It's today that we have to act and get organized, in order to prepare the new era to come. While all our economies are based on the petrol barrel's price, we'll have to learn to do without oil within 20, 30 or 100 years. What will be the consequences? What are the solutions at stake? In Part-2, Yann Arthus-Bertrand continues to try to answer these questions. From China to Benin, including Azerbaijan, Belgium and Canada, Earth From Above takes us on a new

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. 

Yann Arthus-Bertrand continues his world tour in the name of sustainable development and environmental protection. He shows us the incredible wealth of our planet and goes to meet those who propose solutions to perpetuate farming and cultivation models. We discover how to feed ourselves without destroying in the Rhône-Alpes region, how to preserve the forest in Indonesia, but also the extent of GMOs in Alsace as well as the advantages of terroir in Provence-Alpes-Côte-D'azur.

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

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!

In this episode, Luana welcomes Héloïse Brion, creator of "Miss Maggie's Kitchen," for a unique culinary journey in Normandy. Héloïse, who has French-American roots, offers a clever blend of her American heritage and her life in Normandy. Together, they cook two original recipes: a stuffed squash with apples, inspired by local traditions, and a pecan pie, emblematic of American cuisine.

Luana Belmondo offers a recipe for celeriac risotto with citrus powder. She will also prepare black rice with spring vegetables. A real treat for the taste buds!

Luz María is 13 years old, she lives in the indigenous community of Loma Ancha in the conflicting Mexican state of Oaxaca. To get to school, where they receive a bilingual education in Spanish and Triqui (their mother tongue), Luz María, her sister Araceli and her cousin Yahir daily undertake a 4.4 kilometers journey. During a two hours and a half trip they go through ups and downs and face vertiginous slopes. They go from one mountain to another by narrow paths, eroded earth, a mighty river, rattlesnakes and other predators, landslides, and a highway of cars going at high speed.

Maribel is 11 years old and her brother Juan Jesús is 8. They live in the desert in a farm called San Gregorio. Every Monday, Maribel and Juan Jesús set out on a path that takes them 7 hours to get to school. They travel through the desert mountains riding a donkey and on foot, they cross deep gorges and rugged walking trails where they can find poisonous animals such as the rattlesnake. At school they change their cowboy clothes for the school uniform to begin the adventure of learning.

Israel Ramirez is 13 years old. He and his parents are the only inhabitants of Puerto de la Cruz, a tiny hamlet on the slopes of the Potosí mountain, one of the highest on the Mexican plateau. In this desert region, once an important mining basin, temperatures can reach forty degrees, a climate ideal for harboring dangerous rattlesnakes, scorpions and felines. These are the conditions Israel has to contend with on his way to school, which he travels by bike. His friend Miguel Ángel accompanies him on the two-hour journey. Together, they overcome the dangers of the trail with determination and enthusiasm. There are, however, moments of respite, such as bathing in a reservoir halfway along the way, before they resume their journey towards new knowledge.

Stas is 7 years old and lives in his family's tent in Siberia. He is a Nenets, a nomadic people of reindeer herders. For the first time, Stas will be leaving his life with his family in the deserted vastness of the Tundra to attend a boarding school for the 9 months of the school year. The boarding school is located in the city, several hundred kilometers from the camp. To cross this immense distance, it would take several days by sled or off-road truck. The children are now picked up every autumn by helicopter... weather permitting. This year, the family will have to move the camp and herd into the valley to allow the helicopter to spot them, otherwise Stas and his sisters will miss the start of the school year.

In Manila, Niessa, 10, and Nicol, 8, live on a garbage hill overgrown with vegetation. To help their families, they earn a little money selling sweets and necklaces. They dream of a better future and go to school diligently every day, working several hours on the way.

Shi Chunfu is 13 years old and belongs to the Dong ethnic minority. He lives with his family in the village of Shangbu, in Liping county, Guizhou province. Every day, Chunfu and his friends, Dong Sheng and Nuan Jiao, walk down the hill to school and back. The hour-and-a-half-long journey takes them along narrow, steep paths, which are very dangerous when it rains. The paths become slippery and falls are frequent, not to mention all the other dangers along the way. But for Chun Fu, Dong Sheng and Nuan Jiao, this is their daily routine.

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

Release and Restore is a sequence that brings you full circle through a series of poses that create space for reflection. You will release tension in your spine while attuning to the changes even the smallest actions create. What change will you make today?