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07:30
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Namaste Yoga
Connect with the essence of your being with Reconnect and Refine. This exhilarating sequence encourages you to find comfort in the present moment, and let go of preconceived expectations or agendas. It is not about where you are going, but where you are. |
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08:00
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Deco Masters
Today, Gladys, a 60-year-old self-taught artist, is entering the race. And this native of Liège is determined to make her mark with her guilty pleasure: recycling. Yes, because if this singing teacher has a trademark, it's her imagination. And in her confident bohemian style, she puts a lot of madness. The important thing is to respect the theme of “numbers and letters” and to please Alain, the owner of the room to be redecorated. This sales representative values his 200-year-old house like the apple of his eye. And he knows what he wants, especially when it comes to interior design. But our decorator is ready to rise to any challenge. |
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08:55
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Julie's Frenchy Cookbook
It is in the heart of the Sarthe that Julie begins her new tour. Located in the Pays de la Loire region, the Sarthe department is the gateway to the French Grand Ouest. In the Haut Maine region, Le Mans is a city of art as well as a historic city, which played a decisive role in the development of the automobile. The country of Le Mans is distinguished by the diversity of its heritage, having kept in its stones the imprints of all eras. This region is notably renowned for its poulet de Loué, its capon and many other regional specialities. Let's go for a real Sarthe gourmet journey, with veal rouelles à la mancelle, roast poularde and seasonal fruit tart. |
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09:45
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Julie's Frenchy Cookbook
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. |
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10:40
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Julie's Frenchy Cookbook
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11:35
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Julie's Frenchy Cookbook
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! |
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12:30
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Julie's Frenchy Cookbook
Let's hit the roads of France to discover shellfish. We'll visit Brittany, then the Normandy coast where fishing is the regional sport, and Corsica, where the far northeast of the island lives to the rhythm of lobster. Julie takes us to cook lobster, crab with a very special recipe, and langoustines. |
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13:25
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Luana's Kitchen
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. |
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13:50
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Luana's Kitchen
Luana Belmondo cooks the queen of vegetable proteins: lentils. Healthy, easily digestible and delicious, it replaces meat and fish. We're going to prepare spiced coral lentil patties, with a yoghurt and mint sauce. Next up, a classic French dish: green lentil salad with Morteau sausage. |
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14:20
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Earth from above
Water and its beauty, water and its power, water and its fragility... the water we all need is becoming scarce, through our own fault. Some rivers are dry, others are diverted, cut off by dams, others are simply polluted, and this for decades. We will discover how humans transformed the nature in Argentina, then in China and its disproportionate Three Gorges Dam. We will also go in Botswana with the Okavango, this unique river which flows into a desert forming the famous Okavango Delta. Vu du Ciel makes you discover once again another world, magnificent but threatened. |
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15:20
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Earth from above
With Bangladesh as a running thread, Yann Arthus-Bertrand meets several people who have changed their lives to dedicate themselves to a major project. In Bangladesh, Yves and Runa Marre have created the Friendship Foundation. Among other things, they’ve created a floating hospital installed on an old barge bought in France. Julie Andersen, an ex-advertising executive from New York has come to South Africa to defend sharks with her Shark Angels Foundation. In North India, Kartik Satyanarayan is helping to stop the dreadful exploitation of the lippus bears (dancing bears). He’s created Wildlife SOS, a preserve to rehabilitate the bears that have been rescued and to give work to the men of the tribe who were traditionally bear tamers and entertainers. |
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16:15
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Earth from above
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. |
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17:10
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Julie's Frenchy Cookbook
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. |
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18:00
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Julie's Frenchy Cookbook
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. |
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19:00
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Luana's Kitchen
Luana Belmondo puts the avocado in the spotlight, a fruit native to Mexico with numerous health benefits. She offers us a recipe for gambas with cucumber and avocado purée, as well as an avocado panna cotta with strawberry salad. |
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19:25
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Luana's Kitchen
Impromptu aperitifs aren't always easy. When friends turn up unannounced, stress can quickly mount. Don't panic, Luana Belmondo and Thomas Clouet, a great specialist in the field, improvise an aperitif at the drop of a hat, using very little. Mushroom macaroons, a mini beef tartare and you're ready to go! |
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19:55
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Julie's Frenchy Cookbook
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... |
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07:30
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Namaste Yoga
This moving meditation leads you through a series of postures that will strengthen the hips and hamstrings. Find balance between ease and effort while bringing a sense of curiosity to your experience of each posture. |
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08:00
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Deco Masters
Today, it's in the restaurant business that Nathalie, this relentless businesswoman is evolving. With her husband, She has opened a chain of sushi restaurants, businesses that she runs like a charm. Nothing is left to chance for this keen decorator. In this adventure, Nathalie will be able to give free rein to her imagination as she has to completely redecorate an office on the theme of numbers and letters. So, as you can see, to win the competition, Nathalie is likely to give her rivals a run for their money. |
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08:55
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Julie's Frenchy Cookbook
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. |
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09:45
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Douce France
To mark November 11th, a public holiday in France, MyZen TV invites you to make the most of this break to (re)discover the riches French heritage with a special ‘Douce France’ programming. This will feature several episodes from The 100 Must-See Places, taking you on a journey to discover unspoilt landscapes, charming villages, historic sites and the traditional skills that make our regions so rich. Each episode is an invitation to travel and discover an authentic France full of surprises. From nature lovers to history buffs and enthusiasts of old buildings, not to mention foodies in search of local produce, there’s a destination for everyone to explore. Through encounters with local children, the series reveals the stories – big and small – that give these unmissable places their soul. On November 11th, come and visit the land of Cézanne and Edith Piaf… without leaving your living room. |
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17:10
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Julie's Frenchy Cookbook
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. |
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18:00
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Julie's Frenchy Cookbook
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... |
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19:00
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Luana's Kitchen
Wellness cuisine is not synonymous with sadness and insipidity. It can be extremely gourmet, for a balanced way to indulge yourself. On this theme, Luana welcomes young wellness pastry chef Johanna Le Pape. Together, they will prepare recipes that are both tasty and perfectly balanced: corn pizza with vegetables and peach-cassis and verbena puffs... |
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19:25
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Luana's Kitchen
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. |
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19:55
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Health Explored
In Scotland, we investigate whether lifestyle, passions, and even abilities can be influenced by ancestral culture. We begin by training with one of the greatest Highland Games athletes of all time, learning traditional events like the caber toss and stone lift—sports rooted deeply in Scottish heritage.
We then visit a weaving workshop to create a custom family tartan, connecting lineage and identity through colour and pattern. At the historic grounds of St. Andrews Golf Course, we explore the origins of golf and its cultural significance.
The episode ends with a climb on the Balmoral Estate to Prince Albert’s Cairn, a stunning monument overlooking the Scottish Highlands. Here, we reflect on whether heritage shapes more than identity—perhaps even the activities, environments, and traditions we feel drawn to. |
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07:30
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Namaste Yoga
A heart-centered practice, Anahata Flow allows the body to seek the freedom of the sky while unifying with the breath. Close your eyes, clear your heart and connect deeply with the solidarity of the earth. Gain a new sense of vision, as you learn to see with all your senses. |
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08:00
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Deco Masters
Évelyne is an estate agent, but she also does interior design. Of course, she doesn't stop there. In any case, our Wonderwoman doesn't shy away, even when it comes to competition. She's like that, Évelyne, she says what she thinks, but she'll have to deal with the theme of “numbers and letters”. Our competitor has to redecorate the office of Sabine, who is far from a novice when it comes to decorating. Sabine is now a teacher, but she still has a pretty clear idea of the style she likes when it comes to interior design. |
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08:55
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Julie's Frenchy Cookbook
Julie takes to the road in her little red car to honour one of her favourite fruits: the chestnut. Julie will meet several producers in Ardèche, cook the traditional soup of the region with the sparkling Marithé. She will also make the recipe for homemade marrons glacés, before heading to Corsica to work with chestnut flour and the leaves of her tree. This journey will end as always with a clever chef's recipe, and this time it will be Claude Brioude who will do it! This chef likes to shake up the rules and will work the chestnut with fish, two seasonal products that we are not usually used to combining. |
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09:45
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Julie's Frenchy Cookbook
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. |
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10:40
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Julie's Frenchy Cookbook
Today, Julie takes you on a bread trail to uncover the dedicated artisan bakers and millers. Her adventure will lead her through the Libourne region, then onwards to the North of France, the Ardèche, and the Aisne, where bakers have transformed bread into a powerful catalyst for social cohesion. While some individuals may avoid bread, particularly due to gluten-related concerns, others have chosen to reposition it at the forefront of the dining experience by championing its nutritional benefits. This commitment is shared by several chefs whom Julie will meet at the conclusion of her expedition. |
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11:35
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Julie's Frenchy Cookbook
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. |
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12:30
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Julie's Frenchy Cookbook
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. |
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13:25
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Luana's Kitchen
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. |
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13:50
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Luana's Kitchen
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. |
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14:20
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Earth from above
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. |
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15:25
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Earth from above
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. |
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16:15
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Earth from above
We find ourselves in Israel in the Negev desert, Elaine is looking for solutions to combat desertification. The object of her research: trees, which consume little water. In Mali, we meet the Dogon: the desert farmers. He shows us his people's recipes for managing water. In this part of Mali, where it almost never rains. In Palestine, the village of Wadi Fukeen. A village where farmers use an irrigation and water-sharing system that is over 300 years old and based on respect and trust. And in Gaza, Palestine, where specialists are fighting to save Palestinian children made ill by unsafe water. In the Jordan Valley, where three countries in conflict face the same problems: the lack of water. In Brazil's water tower, where the exceptionally pure water is threatened by iron ore mining that pollutes the water table. And in Jerusalem, Israel, where sustainable development is only possible if people manage to make peace with each other, to live together. |
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17:10
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Julie's Frenchy Cookbook
Let's hit the roads of France to discover shellfish. We'll visit Brittany, then the Normandy coast where fishing is the regional sport, and Corsica, where the far northeast of the island lives to the rhythm of lobster. Julie takes us to cook lobster, crab with a very special recipe, and langoustines. |
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18:05
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Julie's Frenchy Cookbook
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. |
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19:00
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Luana's Kitchen
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. |
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19:25
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Luana's Kitchen
Luana Belmondo and her Italian friend Alessandra Pierini are preparing a pasta party. They'll be cooking pesto and sharing their tips on how to get it right. They'll also be making pasta saporita, full of color and flavor! |
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19:50
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The Great Garden Challenge
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|
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07:30
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Namaste Yoga
Allow your breath to be bigger than the movements of your body in this invigorating sequence. All other instructions are secondary, as this sequence calls on you to use your breath as the only mediator between mind and body. Use this steady rhythm to inform your every moment of your life and practice. |
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08:00
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Deco Masters
What will they think of their new interior? How many points will they award? Their score could change everything and completely overturn the current rankings. The final hope for our decorators is to be Valérie Damidot's favourite and win a bonus point. So who will win the competition? Who will walk away with €2,000 and the title of decorating ace? Today is the day of the grand final, before we see the reaction of the owners and find out their scores. Each contestant will find out what the other contestants thought of their decorating choices. |
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08:55
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Julie's Frenchy Cookbook
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... |
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09:45
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Julie's Frenchy Cookbook
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. |
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10:40
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Julie's Frenchy Cookbook
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. |
|
11:35
|
Julie's Frenchy Cookbook
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. |
|
12:30
|
Julie's Frenchy Cookbook
Head north to discover a French city that cannot be ignored: Lille. The city has an exceptional architectural heritage, a merchant town since the Middle Ages, a citadel under Louis XIV, an industrial town in the 19th century... it expanded over the centuries. Julie will meet those who contribute to the fame of the city and its region, through its culinary heritage with the menu of this journey: the recipe of the coq à la bière, that of the hochepot and for a sweet note, a crème brûlée with chicory. |
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13:25
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Luana's Kitchen
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. |
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13:50
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Luana's Kitchen
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. |
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14:20
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Earth from above
How can we reconcile the development needed to sustain the lives of nearly seven billion people with the protection of the Earth's natural resources? Yann Arthus-Bertrand and his team have chosen Gabon to continue their survey of the planet. We'll be discovering the Kongou Falls, the Langoué clearing with their elephant in Gabon. Then in Colombia, we will go on the island of Malpelo with their shark. Back to Gabon we will discover the Minkébé National Park and the bats in Franceville. We will also go to India in Hyderabad, which has convinced farmers to use no pesticides and no GMOs in their cultivation. |
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15:20
|
Earth from above
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. |
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16:10
|
Earth from above
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 Corsica, from a tower on Capo Rosso and in the Calanques de Piana. In the Galapagos, we have made a portrait of Paul Watson, ecologist and co-founder of Greenpeace. This Canadian with the physique of an adventurer has taken up the defence of marine animals. In Corsica, in the Bouches de Bonifacio, the Mediterranean basin is one of the richest in biodiversity on the planet. In Corsica, with overfishing. Worldwide, 75% of fish stocks are threatened by overfishing. The cause? Large-scale, wasteful and insufficiently regulated fishing. In Guinea-Bissau, the Bijagos, a string of a hundred or so islands, fish abound in these waters, but for how much longer? In Corsica, on the Sanguinaires Islands, almost 50% of the fish we eat comes from farming. In Norway, the sea is very fragile. There is a balance that has been established over millions of |
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17:10
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Julie's Frenchy Cookbook
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. |
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18:05
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Julie's Frenchy Cookbook
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. |
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19:00
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Luana's Kitchen
Luana Belmondo and her pastry chef friend Laurent Favre-Mot prepare desserts from our childhood. On the program: panettone in French toast, and torta della nonna with lemon cream and pine nuts, a typical Italian dessert! |
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19:25
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Luana's Kitchen
In this episode, we travel to Mexico with fajitas! A typical Tex-Mex dish. Together, we'll prepare tortillas (corn cakes). Next up, fajitas with chicken, peppers and spices. |
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19:50
|
Earth from above
How can we reconcile the development needed to sustain the lives of nearly seven billion people with the protection of the Earth's natural resources? Yann Arthus-Bertrand and his team have chosen Gabon to continue their survey of the planet. We'll be discovering the Kongou Falls, the Langoué clearing with their elephant in Gabon. Then in Colombia, we will go on the island of Malpelo with their shark. Back to Gabon we will discover the Minkébé National Park and the bats in Franceville. We will also go to India in Hyderabad, which has convinced farmers to use no pesticides and no GMOs in their cultivation. |
|
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07:30
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Namaste Yoga
A bold sequence, Core Connection uses confident poses to help you embrace your inner strength and let go of any tensions you might encounter. Use this balancing sequence to cultivate peace of mind, even through awkward or challenging situations. |
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08:00
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Spiritual Sports
Nurture the body AND the mind with Spiritual Sports |
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08:30
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Home training
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09:20
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Yoga
Practice Yoga from the comfort of your home with our experienced teatchers. |
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09:55
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Big Little Footprints
In this episode we remind viewers just how much you can find when exploring your own backyard by road tripping the California Coast to Santa Barbara! Swapping TV time to chats around the campfire and an exciting encounter with sea lions. |
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10:20
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Big Little Footprints
If the Atlantis Bahamas isn’t on your family's bucket list - it should be! We’ll show you why as each family member ticks off their dream adventure that also gives back. Proving this big resort has an even bigger heart. |
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10:45
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Big Little Footprints
Sometimes exploring the road less traveled gives you the biggest adventure. In this episode, we escape the city buzz and opt for a quieter life on a Texas dude ranch. Taking time to appreciate the beauty in history, animals and quality time as a family. |
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11:15
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Big Little Footprints
Join us on an epic adventure to a remote private island in Belize. As we spend our days catching lobsters, diving the worldclass reef and enjoying coconuts straight from the tree. We also learn about how much our tourism dollars really count. |
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11:40
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Julie's Frenchy Cookbook
Let's hit the roads of France to discover shellfish. We'll visit Brittany, then the Normandy coast where fishing is the regional sport, and Corsica, where the far northeast of the island lives to the rhythm of lobster. Julie takes us to cook lobster, crab with a very special recipe, and langoustines. |
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12:30
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Julie's Frenchy Cookbook
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. |
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13:25
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Julie's Frenchy Cookbook
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. |
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14:20
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Julie's Frenchy Cookbook
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! |
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15:10
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Julie's Frenchy Cookbook
Summer is the season when vegetables abound in the garden, but it would be a shame not to savor those that the cooler seasons have to offer: soups, pies, stews or gratins highlight seasonal vegetables, perfect for a nice warm up. To begin this new journey, Julie will cook salsify. This little tour of France will also allow us to meet gardening goldsmiths who sculpt winter vegetables and fruits. Finally, we will conclude as usual with a recipe from a chef, who will go out of his way to create a seasonal recipe for us. |
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16:05
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Julie's Frenchy Cookbook
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... |
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17:10
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Julie's Frenchy Cookbook
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. |
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18:00
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Julie's Frenchy Cookbook
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. |
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19:00
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Luana's Kitchen
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! |
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19:25
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Luana's Kitchen
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. |
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19:50
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Health Investigation
With 8 million dogs and 14 million cats, the French hold the world record for pet ownership. Whilst these four-legged companions soothe and stimulate us, they actually do much more than that: they heal us! And this has been scientifically proven. Having a pet at home has numerous benefits for our physical and mental well-being.
Better cardiovascular health, a stronger immune system and gut microbiota, and the release of oxytocin – the ‘happiness hormone’… There are countless studies demonstrating the physical, psychological and emotional benefits of this bond between humans and animals.
For the past forty years or so, animal-assisted therapy has been growing in popularity in France. Dogs, cats, horses and certain farm animals now work alongside therapists to offer a new approach to care. In care homes, dogs help to rekindle the desire to communicate in elderly people suffering from Alzheimer’s disease. For children with psychomotor disabilities, horses facilitate functional rehabilitat |
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07:30
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Namaste Yoga
It's time to play! The Shiva Nataraja sequence allows you to explore the balance points of your hands. While still a dynamic practice, this thread of poses encourages you to find the stillness that lies within the pulse of every movement. |
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08:00
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Spiritual Sports
Nurture the body AND the mind with Spiritual Sports |
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08:30
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Home training
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09:20
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Yoga
Practice Yoga from the comfort of your home with our experienced teatchers. |
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09:55
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Health Investigation
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10:45
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Health Investigation
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11:40
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Julie's Frenchy Cookbook
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. |
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12:30
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Julie's Frenchy Cookbook
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! |
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13:25
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Julie's Frenchy Cookbook
Julie takes to the road in her little red car to honour one of her favourite fruits: the chestnut. Julie will meet several producers in Ardèche, cook the traditional soup of the region with the sparkling Marithé. She will also make the recipe for homemade marrons glacés, before heading to Corsica to work with chestnut flour and the leaves of her tree. This journey will end as always with a clever chef's recipe, and this time it will be Claude Brioude who will do it! This chef likes to shake up the rules and will work the chestnut with fish, two seasonal products that we are not usually used to combining. |
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14:20
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Julie's Frenchy Cookbook
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15:10
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Julie's Frenchy Cookbook
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16:05
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Julie's Frenchy Cookbook
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. |
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17:10
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Julie's Frenchy Cookbook
Head north to discover a French city that cannot be ignored: Lille. The city has an exceptional architectural heritage, a merchant town since the Middle Ages, a citadel under Louis XIV, an industrial town in the 19th century... it expanded over the centuries. Julie will meet those who contribute to the fame of the city and its region, through its culinary heritage with the menu of this journey: the recipe of the coq à la bière, that of the hochepot and for a sweet note, a crème brûlée with chicory. |
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18:00
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Julie's Frenchy Cookbook
It is in the heart of the Sarthe that Julie begins her new tour. Located in the Pays de la Loire region, the Sarthe department is the gateway to the French Grand Ouest. In the Haut Maine region, Le Mans is a city of art as well as a historic city, which played a decisive role in the development of the automobile. The country of Le Mans is distinguished by the diversity of its heritage, having kept in its stones the imprints of all eras. This region is notably renowned for its poulet de Loué, its capon and many other regional specialities. Let's go for a real Sarthe gourmet journey, with veal rouelles à la mancelle, roast poularde and seasonal fruit tart. |
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19:00
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Luana's Kitchen
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. |
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19:25
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Luana's Kitchen
Luana Belmondo cooks the queen of vegetable proteins: lentils. Healthy, easily digestible and delicious, it replaces meat and fish. We're going to prepare spiced coral lentil patties, with a yoghurt and mint sauce. Next up, a classic French dish: green lentil salad with Morteau sausage. |
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19:50
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100 Places to See
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07:30
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Namaste Yoga
Arrive at your practice, prepared to be where you are. Strong, Slow and Steady moves you through that ever-challenging Crow Pose, while guiding you to the realization that you cannot fail to be where you already are. Leave your conception of "perfect" behind as you explore this awakening sequence. |
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08:00
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Deco Masters
It's off for a new week of competition. But before the four amateur decorators take it in turns to battle it out with paintbrushes and nails, they have a meeting in the Brussels workshop. It's an opportunity to gauge their opponents and the first contender for the title of decorating ace. And here he is. Guillaume, 37, manager of a concept store in Brussels, sits quietly on the sofa. He's a big kid with a passion for contemporary art, which he studied for five years. And the artist of the day has his own vision of the week's theme, right at home in his bubble. |
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08:55
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Julie's Frenchy Cookbook
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! |
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09:45
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Julie's Frenchy Cookbook
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! |
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10:40
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Julie's Frenchy Cookbook
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. |
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11:35
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Julie's Frenchy Cookbook
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. |
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12:30
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Julie's Frenchy Cookbook
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. |
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13:25
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Luana's Kitchen
Luana Belmondo gives you ideas for recipes that are easy to prepare using a wok! Thanks to this cooking method, you can create delicious, quick recipes using leftovers from your fridge or cupboard. |
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13:50
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Luana's Kitchen
Coconut milk is easy to cook, and can be used with a wide range of ingredients, from stews and soups to sweet recipes. |
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14:20
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Earth from above
The incredible diversity of flora and fauna, the fight against climate change, the balance between growth and sustainable development: these are all battles being fought on five continents. Yann Arthus-Bertrand takes us on this expedition. We're off to Gabon to discover the Ivindo National Park and Port-Gentil, then on to Sri Lanka in Kandi. Back to Gabon we go to Libreville, then Lambaréné to talk about turtles and the health of the local people. Finally, off to Dhaka-Bangladesh. |
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15:05
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Earth from above
Canada is the second largest country in the world by land mass and contains amazing natural resources: 7% of the Earth’s drinking water is spread over the country’s thousands of lakes. Forests cover 45% of the territory. Yann Arthus-Bertrand goes off to discover these resources with those whose job it is to protect them. He takes a look at the ecological balance sheet of the world’s eighth-largest economic power. |
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16:10
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Earth from above
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 |
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17:10
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Julie's Frenchy Cookbook
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. |
|
18:00
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Julie's Frenchy Cookbook
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. |
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19:00
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Luana's Kitchen
In this episode, Luana Belmondo welcomes her friend Séverine Ferrer, host and actress, to prepare pies. On the menu: gâteau patate (a Reunionese speciality with sweet potato) and a "Luarraine" tart, featuring all Luana's favorite ingredients (parmesan, pancetta...). |
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19:25
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Luana's Kitchen
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. |
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19:50
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Ways to School
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. |
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