In this episode of Home Training, Sabrina and Guigui bring you an efficient and accessible full-body workout. The warm-up is thorough, covering every joint from ankles to neck—no muscle left behind. The moves are progressive, the tone is light, and the energy stays high throughout. Sabrina focuses on lower-body moves while Guigui targets the upper body for a truly balanced training session. The perfect workout to build strength gently, with plenty of laughs along the way!
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Detoxify your whole body with this spine-loving sequence. Learn to be softer on the outside, as you awaken the power of your core. Align Your Axis provides an opportunity to wring out any unwanted emotions, and let go of any thoughts or ideas that cloud your perspective.
It's the long-awaited day of the grand final. But before seeing the reaction of the owners and finding out their scores, each candidate will find out what the other contestants thought of their choice in terms of decoration. And it's Armand who will be the first to join our decorating expert, Valérie Damidot, in the workshop. Armand is about to discover the criticisms of his opponents. We hope for his sake that his heart is in the right place.
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.
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.
It is in Giverny that Julie's journey begins, the place whose name resounds as the cradle of Impressionism has kept a moving authenticity. Its fame is strongly linked to the historical presence of Claude Monet and to all the fabulous witnesses left by him. Claude Monet also left his mark on the cooking in Giverny. His recipe books are there to testify to this. It’s with these notebooks that Julie will be inspired to fill hers, on the menu: Rabbit in compote, andouilles puff pastry with camembert, and apricot charlottes.
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.
The oceans cover more than 70% of the Earth's surface. The sea is the largest natural environment on our planet and remains virtually unexploited. In Brittany, in the Seven Islands. Then in the Bay of Saint-Brieuc, in the middle of a sea of green algae. In Brittany, intensive agriculture has developed over the last thirty years. In New Caledonia, the coral reef is the second largest in the world and could be threatened by the construction of a nickel mine. In Normandy, in the Botanical Garden of Vauville, an extraordinary garden has plants from all over the world. Also in the Archipelago of Chausey in Normandy with the highest tides in Europe. Or the Mont Saint Michel. As a result of silting up and man-made works, the Mont was no longer an island. In Italy, in Venice, on the verge of drowning, major development work, industrialisation and tourism have upset the environment. In New Caledonia, flying over the heart of Voh is surrounded by the largest lagoon in the world. 24,000 km2 prot
The call of the Forest is about discovering places but above all it is about meeting those who protect this priceless heritage. Forests are essential to mankind. They capture CO2, promote the formation of clouds and therefore rain, protect the soil from erosion and provide a habitat for wildlife. From Madagascar, to France, to Cameroon, or even Eritrea, Yann Arthus-Bertrand sets out to discover the most beautiful forests, those who live in them, those who protect them and those who live off them.
For this new episode, Yann Arthus-Bertrand travels through Senegal to encounter men and women who dedicate their lives to preserving the environment. One of the major ecological stakes of the country is fishing and the mangrove ecosystem which, like in some many other parts of the world, faces major threats. Yann Arthus-Bertrand presents the struggle of Haidar El Ali, chosen among one of the world’s most active ecologists. He creates protected marine areas and reforests the disappeared mangrove of his country. He’s managed to convince thousands of Senegalese to plant with him ten million mangrove trees.
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.
Leftovers often end up in the garbage can. But with a little thought, it's easy to recycle them. This ecological and economical gesture can even delight our taste buds. Like us, Luana Belmondo hates throwing things away. She knows all about waste-free cooking and has mastered the art. She shows us how to reinvent boiled or steamed potatoes as something other than mashed potatoes. On the program: potato soufflé with paprika and vegetable gratin with curry.
A good breakfast is a healthy, balanced meal made up of 5 energy-giving elements: protein, fiber, carbohydrates, healthy fats and hydration. Luana Belmondo offers us a healthy breakfast that will satisfy both salty and sweet palates: oatmeal, avocado and salmon, buddha bowl with chia seeds and seasonal fruit, and vegan pancakes.
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.
Animals represent 2/3 of the species on earth. We are increasingly concerned about our impact on the world. But what place does man have for the wild animal? Discover how it is possible to reintroduce wild animals in South Africa, or the disaster that took place with the sea lions in Namibia, and also how to preserve rhinos or other animals in biodiversity. There, women and men manage to protect wildlife every day.
Yann Arthus-Bertrand surprises us with preserved landscapes. And sometimes even with vast spaces where man's imprint remains invisible. Yann Arthus-Bertrand continues his world tour in favour of the protection of the environment and wildlife. From the tip of the African continent, he decides to take down the fences to let the animals roam freely, then he takes us to Cambodia to see if the tigers will disappear. Then we head to London to follow the chimpanzee or to France to study and save the bees.
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.
Strengthen and detoxify with this powerful and challenging sequence. Twist to Reveal is a process of exploring the gift of presence in order to find what gifts the body can reveal. Be with your breath and let the process unfold.
