TV5MONDE Style In the Genappe region, discover the renovation of a 1970s home set in the heart of nature, carried out while fully respecting the building's original architecture. 2026-10-25 On the outskirts of Fontainebleau, the Musee des Peintres de Barbizon traces the history of Impressionism. A self-taught chef turned Michelin-starred chef, Guy Martin looks back on his gastronomic career at the Grand Vefour. Time travel with Chemena Kamali, at the helm of Chloe. The art of straw marquetry with Stephanie Trolez. 2026-10-25 In the suburbs of Nancy, Nadine has transformed a house dating back a hundred years into a warm and welcoming living space. 2026-10-25 Since the early 1990s, XULY.Bet has designed clothes that combine comfort and style with a commitment to sustainability. The fashion designer Lamine Badian Kouyate describes his work as he presents his spring-summer 2024 runway show. 2026-10-25 On the programme: Adeline Lefranc and the L'Enracineuse nursery; taro cultivation in French Polynesia; from Dinant to the sea, landscapes of the Rance; Don't panic with Flavie. 2026-10-25 Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from 'Tendance XXI'! 2026-10-25 Part distiller, part adventurer, Baptiste Gissinger collects all the botanicals used in the making of gin. With local plants from twenty-five different countries, each creation is totally unique. As the juniper-picker likes to say, he is literally bottling a 'terroir'. 2026-10-25 Mory Sacko is in Valence with Cindy Fabre, Miss France 2005. Today's menu: pasta risotto with mussels and Saint-Marcellin cheese. 2026-10-25 A look back at the autumn-winter 2025-2026 haute couture shows, with Daniel Roseberry, Iris Van Herpen, Demna Gvasalia, Imane Ayissi, Stephane Rolland and Glenn Martens. Focus on Audrey Geschwind's 7474 workshop. Dior, Saint Laurent, Dries Van Noten, EgonLab: the spring-summer 2026 season sets a turning point in men's fashion. 2026-10-25 A Michelin-starred chef at the Rouge restaurant in Nimes, Georgiana Viou returns to Marseille, where it all began for the chef. The opportunity for a culinary journey blending Mediterranean traditions and Beninese influences. Between innovation and transmission, the chef proposes a walk between Maddie Les Galinettes, La Friche and La Boite a Sardines. 2026-10-25 Head to the province of Hainaut to discover the village of Ellezelles with Jeremie Baise. At the Pays des Collines ecomuseum, he faces Madame Emilie, a ruthless teacher who makes him relive a time when students never talked back! Fortunately, he can count on an unexpected ally, Livia Duchkof. 2026-10-25 On the banks of the Seine, Laurent attends a gathering of Renault enthusiasts, with models dating from 1920 to 1990. Michel meets Vincent, an artist deeply inspired by cars. 2026-10-25 Accompanied by Brigitte Rosset, Annick Jeanmairet prepares a fish ceviche with leche de tigre, an explosive mixture far more complex than lime juice, followed by fish paupiettes wrapped in chard leaves, steamed. Discovery of the day: chard fachon. 2026-10-25 We set off to meet some of Provence's exceptional men and women. Craftsmen, architects or chefs, they enrich the heritage and identity of their region, Provence, thanks to their skills and talent. 2026-10-25 The wonders of Brafa, Belgium's unmissable antiques fair, with an innovation this year: a new area dedicated to gastronomy. Also in this issue: behind the scenes of the prestigious collectors' dinner; Maximilien Drion, the prodigy of ski mountaineering; VATEL Brussels. 2026-10-25 Audre?e lives in an 18th-century country house that has remained intact. On Nuns' Island, the service station designed by Ludwig Mies van der Rohe is a jewel of modern architecture. And gold leaves hold no secrets for Marie-France Kech 2026-10-25 Part distiller, part adventurer, Baptiste Gissinger collects all the botanicals used in the making of gin. With local plants from twenty-five different countries, each creation is totally unique. As the juniper-picker likes to say, he is literally bottling a 'terroir'. 2026-10-25 Mory Sacko is in Valence with Cindy Fabre, Miss France 2005. Today's menu: pasta risotto with mussels and Saint-Marcellin cheese. 2026-10-25 A look back at the autumn-winter 2025-2026 haute couture shows, with Daniel Roseberry, Iris Van Herpen, Demna Gvasalia, Imane Ayissi, Stephane Rolland and Glenn Martens. Focus on Audrey Geschwind's 7474 workshop. Dior, Saint Laurent, Dries Van Noten, EgonLab: the spring-summer 2026 season sets a turning point in men's fashion. 2026-10-25 A Michelin-starred chef at the Rouge restaurant in Nimes, Georgiana Viou returns to Marseille, where it all began for the chef. The opportunity for a culinary journey blending Mediterranean traditions and Beninese influences. Between innovation and transmission, the chef proposes a walk between Maddie Les Galinettes, La Friche and La Boite a Sardines. 2026-10-25 Head to the province of Hainaut to discover the village of Ellezelles with Jeremie Baise. At the Pays des Collines ecomuseum, he faces Madame Emilie, a ruthless teacher who makes him relive a time when students never talked back! Fortunately, he can count on an unexpected ally, Livia Duchkof. 2026-10-25 On the banks of the Seine, Laurent attends a gathering of Renault enthusiasts, with models dating from 1920 to 1990. Michel meets Vincent, an artist deeply inspired by cars. 2026-10-25 Accompanied by Brigitte Rosset, Annick Jeanmairet prepares a fish ceviche with leche de tigre, an explosive mixture far more complex than lime juice, followed by fish paupiettes wrapped in chard leaves, steamed. Discovery of the day: chard fachon. 2026-10-25 We set off to meet some of Provence's exceptional men and women. Craftsmen, architects or chefs, they enrich the heritage and identity of their region, Provence, thanks to their skills and talent. 2026-10-25 The wonders of Brafa, Belgium's unmissable antiques fair, with an innovation this year: a new area dedicated to gastronomy. Also in this issue: behind the scenes of the prestigious collectors' dinner; Maximilien Drion, the prodigy of ski mountaineering; VATEL Brussels. 2026-10-25 Audre?e lives in an 18th-century country house that has remained intact. On Nuns' Island, the service station designed by Ludwig Mies van der Rohe is a jewel of modern architecture. And gold leaves hold no secrets for Marie-France Kech 2026-10-25 Part distiller, part adventurer, Baptiste Gissinger collects all the botanicals used in the making of gin. With local plants from twenty-five different countries, each creation is totally unique. As the juniper-picker likes to say, he is literally bottling a 'terroir'. 2026-10-25 Mory Sacko is in Valence with Cindy Fabre, Miss France 2005. Today's menu: pasta risotto with mussels and Saint-Marcellin cheese. 2026-10-25 A look back at the autumn-winter 2025-2026 haute couture shows, with Daniel Roseberry, Iris Van Herpen, Demna Gvasalia, Imane Ayissi, Stephane Rolland and Glenn Martens. Focus on Audrey Geschwind's 7474 workshop. Dior, Saint Laurent, Dries Van Noten, EgonLab: the spring-summer 2026 season sets a turning point in men's fashion. 2026-10-25 A Michelin-starred chef at the Rouge restaurant in Nimes, Georgiana Viou returns to Marseille, where it all began for the chef. The opportunity for a culinary journey blending Mediterranean traditions and Beninese influences. Between innovation and transmission, the chef proposes a walk between Maddie Les Galinettes, La Friche and La Boite a Sardines. 2026-10-25 Head to the province of Hainaut to discover the village of Ellezelles with Jeremie Baise. At the Pays des Collines ecomuseum, he faces Madame Emilie, a ruthless teacher who makes him relive a time when students never talked back! Fortunately, he can count on an unexpected ally, Livia Duchkof. 2026-10-25 On the banks of the Seine, Laurent attends a gathering of Renault enthusiasts, with models dating from 1920 to 1990. Michel meets Vincent, an artist deeply inspired by cars. 2026-10-25 Accompanied by Brigitte Rosset, Annick Jeanmairet prepares a fish ceviche with leche de tigre, an explosive mixture far more complex than lime juice, followed by fish paupiettes wrapped in chard leaves, steamed. Discovery of the day: chard fachon. 2026-10-25 We set off to meet some of Provence's exceptional men and women. Craftsmen, architects or chefs, they enrich the heritage and identity of their region, Provence, thanks to their skills and talent. 2026-10-25 The wonders of Brafa, Belgium's unmissable antiques fair, with an innovation this year: a new area dedicated to gastronomy. Also in this issue: behind the scenes of the prestigious collectors' dinner; Maximilien Drion, the prodigy of ski mountaineering; VATEL Brussels. 2026-10-25 Audre?e lives in an 18th-century country house that has remained intact. On Nuns' Island, the service station designed by Ludwig Mies van der Rohe is a jewel of modern architecture. And gold leaves hold no secrets for Marie-France Kech 2026-10-25 Part distiller, part adventurer, Baptiste Gissinger collects all the botanicals used in the making of gin. With local plants from twenty-five different countries, each creation is totally unique. As the juniper-picker likes to say, he is literally bottling a 'terroir'. 2026-10-25 Mory Sacko is in Valence with Cindy Fabre, Miss France 2005. Today's menu: pasta risotto with mussels and Saint-Marcellin cheese. 2026-10-25 A look back at the autumn-winter 2025-2026 haute couture shows, with Daniel Roseberry, Iris Van Herpen, Demna Gvasalia, Imane Ayissi, Stephane Rolland and Glenn Martens. Focus on Audrey Geschwind's 7474 workshop. Dior, Saint Laurent, Dries Van Noten, EgonLab: the spring-summer 2026 season sets a turning point in men's fashion. 2026-10-25 A Michelin-starred chef at the Rouge restaurant in Nimes, Georgiana Viou returns to Marseille, where it all began for the chef. The opportunity for a culinary journey blending Mediterranean traditions and Beninese influences. Between innovation and transmission, the chef proposes a walk between Maddie Les Galinettes, La Friche and La Boite a Sardines. 2026-10-25 Head to the province of Hainaut to discover the village of Ellezelles with Jeremie Baise. At the Pays des Collines ecomuseum, he faces Madame Emilie, a ruthless teacher who makes him relive a time when students never talked back! Fortunately, he can count on an unexpected ally, Livia Duchkof. 2026-10-25 On the banks of the Seine, Laurent attends a gathering of Renault enthusiasts, with models dating from 1920 to 1990. Michel meets Vincent, an artist deeply inspired by cars. 2026-10-25 Accompanied by Brigitte Rosset, Annick Jeanmairet prepares a fish ceviche with leche de tigre, an explosive mixture far more complex than lime juice, followed by fish paupiettes wrapped in chard leaves, steamed. Discovery of the day: chard fachon. 2026-10-25 We set off to meet some of Provence's exceptional men and women. Craftsmen, architects or chefs, they enrich the heritage and identity of their region, Provence, thanks to their skills and talent. 2026-10-26 The wonders of Brafa, Belgium's unmissable antiques fair, with an innovation this year: a new area dedicated to gastronomy. Also in this issue: behind the scenes of the prestigious collectors' dinner; Maximilien Drion, the prodigy of ski mountaineering; VATEL Brussels. 2026-10-26 Audre?e lives in an 18th-century country house that has remained intact. On Nuns' Island, the service station designed by Ludwig Mies van der Rohe is a jewel of modern architecture. And gold leaves hold no secrets for Marie-France Kech 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 Richard Orlinski meets Souleymane Diamanka, a Franco-Senegalese poet and heir to the Peul tradition. A master of improvisation, he draws on his roots and the French language to create a vibrant contemporary poetry where each word is an explosion carrying memory and identity. With great boldness, Franco-Tunisian designer Farah Abidi combines haute couture and streetwear. She asserts an artistic vis 2026-10-26 Melanie meets master falconers to learn more about the relationship that has existed between birds of prey and man for over 4,000 years. She is taken on a small game hunt and learns about the challenges and culture of this practice. 2026-10-26 A look at the sporting activities of the Ubaye Valley: ski-hok, which combines snowshoeing and skiing, and ski joering, skiing while being pulled by a horse. Also discover the streets of Barcelonnette and its luxurious Mexican-style villas. 2026-10-26 An interactive programme that's as fun as it is informative and reactive to the meteorological events of the moment. Reports from the regions and special subjects in the studio offer an easy way to better understand the impact weather has on health, nature, history and everyday life. 2026-10-26 Claude Konrad loves his town of Bienne and has decided to revive its industrial past. Because Bienne, a watchmaking and factory town, was full of companies, including the American General Motors. But Bienne is also home to factories of radiophonic machines, bicycles and pianos. 2026-10-26 Fashion, design, gastronomy, lifestyle... Discover the world of French chic! 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 In Liege, Nathalie lets herself be guided by the tramway. A stop at Le Jacadi and the Trinkhall Museum, places that highlight recycling and social connection. In the same spirit, Julien Lapraille discovers the Terra Alter project, which offers short supply chain vegetables for public institutions. 2026-10-26 All pasta products contain roughly the same ingredients, but what explains the differences in price? Are there really differences in quality? 2026-10-26 A native of Val d'Herens, Marlene Mauris took over the La Sage grocery shop five years ago. She hopes to save this place, which is essential to an entire community. 2026-10-26 An interactive programme that's as fun as it is informative and reactive to the meteorological events of the moment. Reports from the regions and special subjects in the studio offer an easy way to better understand the impact weather has on health, nature, history and everyday life. 2026-10-26 Anouk Hutmacher is an assistant nurse who has been covering the rural territory of Haute-Veveyse for fifteen years. She goes from farm to farm, helping old people to retain their independence. More than just physical care, she offers magnificent human encounters, sometimes funny, sometimes sad. 2026-10-26 Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from 'Tendance XXI'! 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 Off to the Yukon to experience maximum self-sufficiency in backcountry skiing. This adventure teaches them how important the community is for safely exploring wild terrain. 2026-10-26 Gourmet tour enjoying Saint-Nectaire, this famous cheese from the Auvergne volcanoes regional nature reserve, whose milk is also used to make a special type of brioche. 2026-10-26 Laurent goes to Saint-Andre-de-l'Eure to meet a father and son who are Renault fans. Then Michel heads to Sylvains-les-Moulins to ride in a Porsche race car. 2026-10-26 An interactive programme that's as fun as it is informative and reactive to the meteorological events of the moment. Reports from the regions and special subjects in the studio offer an easy way to better understand the impact weather has on health, nature, history and everyday life. 2026-10-26 David Foutimasseur loves tinkering with whatever comes to hand, as long as there is a bicycle part, movement, and that it makes him laugh. This inveterate inventor is full of ideas to transform things into sculptures and he also builds the inventions of Gaston Lagaffe. 2026-10-26 Fashion, design, gastronomy, lifestyle... Discover the world of French chic! 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 Laurelle and Alexis visit RECO, a materials recovery centre where they make discoveries. In the Laurentians, Stephanie completes the burnt wood cladding of the house using the Japanese 'shou sugi ban' technique. 2026-10-26 Michelin-starred chef Manon Fleury is passionate about plant-based cuisine. On the menu: scallop carpaccio with ginger and turmeric. 2026-10-26 Sam and Mario visit the Sorel Islands to reveal what is probably one of Canada's largest ship graveyards. 2026-10-26 An interactive programme that's as fun as it is informative and reactive to the meteorological events of the moment. Reports from the regions and special subjects in the studio offer an easy way to better understand the impact weather has on health, nature, history and everyday life. 2026-10-26 Claude Konrad loves his town of Bienne and has decided to revive its industrial past. Because Bienne, a watchmaking and factory town, was full of companies, including the American General Motors. But Bienne is also home to factories of radiophonic machines, bicycles and pianos. 2026-10-26 For the spring-summer 2024 season, the designer Imane Ayissi presents 'Abeung Sanda Iye', a haute couture collection in which he explores fabric and the infinite ways it can be wrapped, draped and multi-layered. 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 In Tourcoing, meet a young couple transforming a former textile factory into the family home of their dreams. 2026-10-26 Still accompanied by comedian Brigitte Rosset, Annick Jeanmairet offers a Spanish recipe for sweet anise and sesame biscuits, and a leek quiche. The doughs are made with olive oil! Discovery of the day: Vaud almonds. 2026-10-26 After years working in administration in the city, Marie-Pier chooses a life that suits her. Freedom is essential to her balance, whether living in her tiny home in the forest or sharing her songs from her van on weekends. 2026-10-26 An interactive programme that's as fun as it is informative and reactive to the meteorological events of the moment. Reports from the regions and special subjects in the studio offer an easy way to better understand the impact weather has on health, nature, history and everyday life. 2026-10-26 The Theatre of the Montreurs d'images is celebrating its 40th anniversary. For the occasion, the couple of committed artists, Monique Decosterd and Marco Jaccoud, are united by a project linked to the primary forest. 2026-10-26 Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from 'Tendance XXI'! 2026-10-26 Isabelle invites us to make the most of the crab season. She prepares herb and crab souffle pancakes and moist crab fritters served with a spicy mayonnaise. 2026-10-26 For a delicious and easy-to-prepare lunch, what better than making vegetables the star of the show? Isabelle's gently pan-fried cod steaks are served with a broccoli and asparagus salad, and her eggs are poached in an Indian-style tomato sauce. 2026-10-26 Legendary and highly recommended: L'Eclaireur, the concept store by Armand Hadida. All about the origins of the carat, the unit of measurement that governs the jewellery industry. Anicet: starting from what already exists and offering a new life to jewellery. Shorts and skirts: the elegant way to wear ultra-short hemlines. 2026-10-26