MyZen HD

Nurture the body AND the mind with Spiritual Sports

This episode of "Home Training" is dedicated to a dynamic and effective abs-thighs session. Structured into two blocks, the session targets the quadriceps and abdominals with a variety of exercises that strengthen the entire lower body. The focus is on posture and movement fluidity for in-depth work without the risk of injury. Accessible and motivating, this session promises to make you sweat while sculpting your muscles.

Practice Yoga from the comfort of your home with our experienced teatchers.

On this third day of competition, Gil takes to the stage. At just 23, this Brussels native is the youngest decorator of the week. But make no mistake, behind this pretty face lies a formidable adversary. A recent graduate in interior architecture, our decorator draws his inspiration from the outdoors. A young man with no shortage of creativity and, above all, style. Let's hope that his definition of style is suitable for children, because this week it's a playroom that Gil will have to redecorate on the theme of "well in one's bubble", let’s see how his theory can be put into practice.

It's 32-year-old Nadège's turn to roll up her sleeves. Originally from Soignies, she's a keen decorator with a style of her own. As you'll have gathered, our competitor likes everything to be modern and no-frills. But don't be fooled by appearances. Behind this little lady lies an expert in building, roofing and masonry. A skill with which she intends to make her mark.

This week, Valérie Damidot decided to give them the challenge of redecorating a games room by incorporating a storage unit. Today, it's verdict time. The four projects are finished. The candidates will face their opponents' criticisms and find out what marks they have been awarded. But above all, the homeowners will finally go home and discover their completely redecorated room. What will they think of their new home?

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!

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.

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.

Today, Julie takes us on a tour of spices and aromatic plants. Spices are a call to travel, to faraway lands and to the unknown. In the kitchen, they bear witness to our relationship with others, reflecting our vision of the world. Julie's journey will introduce us to the famous black pepper, thanks to Erwann de Kerros, an insatiable pepper seeker. Aromatic plants will also be in the spotlight, as we pick them with Edouard Loubet in the Luberon...

Today, Julie takes us on a mushroom tour. There is nothing better to occupy your weekends than a walk in the forest in search of edible mushrooms. Some species, such as the cep or the chanterelle, can be preserved very well in the freezer or, for the more patient, in jars. We will also meet two chefs who are passionate about mushrooms and have become specialists in the subject: Franck Quinton and Régis Marcon. But for the moment, we're on the road, discovering typically French dishes with astonishing button mushrooms in Touraine, morels in the Jura, ceps in Gironde, russules charbonnières in Normandy and coulemelles in Auvergne!

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!

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.

In north-west Corsica, Balagne, nicknamed “the garden of the island”, combines heritage and breathtaking scenery. From Saint-Florent, , a charming Mediterranean port, to the mysterious citadel of Calvi, and through Pigna, a hilltop village with an artistic soul, each stop reveals an authentic Corsica. This journey through unspoilt nature is shared with islanders proud of their land and traditions.

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.