TV5MONDE Style

Ideal destination for any nature-lover, the pretty village of Mirwart lies in the vast Saint Hubert forest. We join Nathalie as she explores the 1,350 hectares of forest and ponds of this province-owned estate, departure point for innumerable trails, along with its restored stately home.

We explore the greenhouses of the Laeken Royal Estate before the traditional summer opening to the general public. An impressive architectural feat of steel and glass, imagined by Leopold II, lover of fine architecture and all things botanical.

The magazine programme all about the art of living in Monaco, Provence and on the Cote d'Azur.

Terrasses et Jardins can transform a space, indoors or out, into a bespoke haven of greenery. Find out all about the origins of the wedding dress. In Alsace, Beauville enhances the art of the table with top-of-the-range household linen. The right way to wear a scarf.

Christian welcomes actor Marc-Andre Grondin, writer Chrystine Brouillet, and chef Jean-Michel Leblond to cook foods considered 'unappetizing.' From offal to snails, they explore unusual flavors.

Head for Adventure Valley in Durbuy, transformed for the occasion into a realm of fear. Also Eric-Emmanuel Schmitt, writer and playwright, opens the doors of his chateau in the heart of Hainaut; the Gimber drink; Patrick Syen and his Bentleys; and the Pluriel restaurant.

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.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

A Parisian stroll under the glass roof of the Passage des Panoramas. The Grand Palais is hosting the 7th Revelations exhibition, organised by Ateliers d'Art de France. Everything you need to know about bohemian style. Blanche Piat and Amandine Vanhaecke are flower lovers and co-founders of Fleurivore which proposes edible bouquets. How to wear a tie.

With commentator Matthieu Proulx, host Isabelle Racicot, actress Marie-Eve Perron, and chef Carolyne Frigon, we prepare super healthy bowls to challenge junk food culture.

With Scarabeo Camp, Belgian Vincent T'sas offers some fantastic escapes: bivouacs in the desert. Also featuring: made-to-measure perfume; auction, a Delvaux in New York; Belgian watches on Monegasque time.

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.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

Yvan Hallouin walks around Paris and its surroundings. In each stroll, the soul and identity of the 'City of Light' are examined through encounters with the local inhabitants and historical anecdotes.

Exploring rural land and culinary traditions! Chef Justine Piluso criss-crosses Nouvelle-Aquitaine to meet men and women in the region to learn about their products, their tastes and the dishes that they prepare.

Yannael is 15 years old. He cannot walk or speak, but communicates only with his eyes. In Lorient, he receives care at the Kerpape rehabilitation center. Thanks to the proximity of the ocean and water sports enthusiasts, he finds the strength to push his limits.

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.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

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.

Associated with better physical or mental performance, energy drinks can have harmful effects on health. Also: the hidden side of natural flavors; the hand mixer test; discovering kulfi and bouza ice creams.

The rapid growth of shrubs and plants in areas where there used to be very little or even no vegetation raises questions. What are the effects on biodiversity, the landscape and the population? What can be expected in the long term?

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

Marie-Eve and Mathieu visit a repair cafe to meet those who prefer repairing to binning! Recycling, compost and dustbins in a food hall... so what's the verdict?

Edith and the Academy schoolchildren discover the role played by birds in the kitchen garden and plant apple trees. The Claveau-Audet family visit the Les Jardins Lakou farm and cook freshly-picked Caribbean vegetables.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

Christine receives a visit from some of those who have helped her with her project. They are able to observe the extent to which the transformation has improved her lifestyle habits and enabled her to admire nature in the heart of the city.

Between Italy, Savoie and the Hautes-Alpes, the Claree Valley is considered one of the most beautiful Alpine valleys. Unspoilt, with no major tourist infrastructure, it offers sublime landscapes between larch forests and rocky cliffs. It is particularly well-known to fans of the crime series ''Alex Hugo''.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Nicolas Darnauguilhem is awarded his first Michelin star, chef Marie Robert sees hers slip away. Franck Reynaud retains the star he won twenty-eight years ago, while Alba Farnos Vinals, in search of glory, is looking for a restaurant to match her ambitions.

Chef Leila Albert is preparing a Tahitian tea with banana and mango.

In addition to the houses, apartments and lofts of various styles and prices which Cedric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice, without forgetting the part about the all-important DIY ''tricks''.

Meeting Roberto Catervi, a Roman chef who settled in Chelsea, Outaouais, to open a pizzeria with his wife. He shares the secrets of a true pizza dough and his recipe for pasta carbonara.

Alexis and Thomas travel to Murdochville, in Gaspesie, and learn how backcountry skiing revived the local economy. They try cat-skiing with Guillaume Molaison and are introduced to avalanche risks by Julie Leblanc.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

In addition to the houses, apartments and lofts of various styles and prices which Cedric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice, without forgetting the part about the all-important DIY ''tricks''.

Chahla and Tania are the owners of the Syrian restaurant Le Alep, in Montreal. They introduce Helene to their culture, rich in flavors and colors, and present the inspiring women of their family.

Alexis and Thomas head to Sainte-Anne-des-Monts, where backcountry skiing must adapt to environmental challenges. They take care not to disturb the endangered Gaspesie woodland caribou.

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.

Chef Leila Albert prepares vegetable gyozas with chili.

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

A Parisian stroll under the glass roof of the Passage des Panoramas. The Grand Palais is hosting the 7th Revelations exhibition, organised by Ateliers d'Art de France. Everything you need to know about bohemian style. Blanche Piat and Amandine Vanhaecke are flower lovers and co-founders of Fleurivore which proposes edible bouquets. How to wear a tie.

With commentator Matthieu Proulx, host Isabelle Racicot, actress Marie-Eve Perron, and chef Carolyne Frigon, we prepare super healthy bowls to challenge junk food culture.

With Scarabeo Camp, Belgian Vincent T'sas offers some fantastic escapes: bivouacs in the desert. Also featuring: made-to-measure perfume; auction, a Delvaux in New York; Belgian watches on Monegasque time.

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.

Chef Leila Albert prepares vegetable gyozas with chili.

Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''!

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

Yvan Hallouin walks around Paris and its surroundings. In each stroll, the soul and identity of the 'City of Light' are examined through encounters with the local inhabitants and historical anecdotes.

Exploring rural land and culinary traditions! Chef Justine Piluso criss-crosses Nouvelle-Aquitaine to meet men and women in the region to learn about their products, their tastes and the dishes that they prepare.

Yannael is 15 years old. He cannot walk or speak, but communicates only with his eyes. In Lorient, he receives care at the Kerpape rehabilitation center. Thanks to the proximity of the ocean and water sports enthusiasts, he finds the strength to push his limits.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

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.

Associated with better physical or mental performance, energy drinks can have harmful effects on health. Also: the hidden side of natural flavors; the hand mixer test; discovering kulfi and bouza ice creams.

The rapid growth of shrubs and plants in areas where there used to be very little or even no vegetation raises questions. What are the effects on biodiversity, the landscape and the population? What can be expected in the long term?

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

Marie-Eve and Mathieu visit a repair cafe to meet those who prefer repairing to binning! Recycling, compost and dustbins in a food hall... so what's the verdict?

Edith and the Academy schoolchildren discover the role played by birds in the kitchen garden and plant apple trees. The Claveau-Audet family visit the Les Jardins Lakou farm and cook freshly-picked Caribbean vegetables.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Alba Farnos Vinals takes on a major challenge in Norway, while Marie Robert transforms her establishment at breakneck speed. In Fribourg, Nicolas Darnauguilhem is struggling financially despite his Michelin star, and Franck Reynaud has to serve more than 260 covers a day at the Salon de l'Horlogerie.

Discovering the treasures of the French regions, the initiatives and people who bring them to life.

Christine receives a visit from some of those who have helped her with her project. They are able to observe the extent to which the transformation has improved her lifestyle habits and enabled her to admire nature in the heart of the city.

Between Italy, Savoie and the Hautes-Alpes, the Claree Valley is considered one of the most beautiful Alpine valleys. Unspoilt, with no major tourist infrastructure, it offers sublime landscapes between larch forests and rocky cliffs. It is particularly well-known to fans of the crime series ''Alex Hugo''.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

Sugiez, in the canton of Fribourg. Forty years ago, Marlise and Roland Fasnacht built their house in a former rhubarb field. Their garden grew alongside their passion for gardening. Today, rare trees stand amongst the magnificent borders of iris and flowering herbaceous plants.

To celebrate the cuisine of the French overseas departments and territories, make a date with each episode featuring a personality from the world of gastronomy. On the menu: discoveries, sharing, and an explosion of flavours!

Between Italy, Savoie and the Hautes-Alpes, the Claree Valley is considered one of the most beautiful Alpine valleys. Unspoilt, with no major tourist infrastructure, it offers sublime landscapes between larch forests and rocky cliffs. It is particularly well-known to fans of the crime series ''Alex Hugo''.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

In addition to the houses, apartments and lofts of various styles and prices which Cedric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice, without forgetting the part about the all-important DIY ''tricks''.

Chahla and Tania are the owners of the Syrian restaurant Le Alep, in Montreal. They introduce Helene to their culture, rich in flavors and colors, and present the inspiring women of their family.

Alexis and Thomas head to Sainte-Anne-des-Monts, where backcountry skiing must adapt to environmental challenges. They take care not to disturb the endangered Gaspesie woodland caribou.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''!

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

A Parisian stroll under the glass roof of the Passage des Panoramas. The Grand Palais is hosting the 7th Revelations exhibition, organised by Ateliers d'Art de France. Everything you need to know about bohemian style. Blanche Piat and Amandine Vanhaecke are flower lovers and co-founders of Fleurivore which proposes edible bouquets. How to wear a tie.

With commentator Matthieu Proulx, host Isabelle Racicot, actress Marie-Eve Perron, and chef Carolyne Frigon, we prepare super healthy bowls to challenge junk food culture.

With Scarabeo Camp, Belgian Vincent T'sas offers some fantastic escapes: bivouacs in the desert. Also featuring: made-to-measure perfume; auction, a Delvaux in New York; Belgian watches on Monegasque time.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

Yvan Hallouin walks around Paris and its surroundings. In each stroll, the soul and identity of the 'City of Light' are examined through encounters with the local inhabitants and historical anecdotes.

Exploring rural land and culinary traditions! Chef Justine Piluso criss-crosses Nouvelle-Aquitaine to meet men and women in the region to learn about their products, their tastes and the dishes that they prepare.

Yannael is 15 years old. He cannot walk or speak, but communicates only with his eyes. In Lorient, he receives care at the Kerpape rehabilitation center. Thanks to the proximity of the ocean and water sports enthusiasts, he finds the strength to push his limits.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

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.

Associated with better physical or mental performance, energy drinks can have harmful effects on health. Also: the hidden side of natural flavors; the hand mixer test; discovering kulfi and bouza ice creams.

The rapid growth of shrubs and plants in areas where there used to be very little or even no vegetation raises questions. What are the effects on biodiversity, the landscape and the population? What can be expected in the long term?

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

While Alba Farnos Vinals transforms a railway platform into a gourmet destination, chef Franck Reynaud looks for fish worthy of his Michelin star on Lake Morat. Nicolas Darnauguilhem meets the best cattle breeder in Fribourg and Marie Robert is hoping for a new accolade after reopening her restaurant.

Chef Leila Albert prepares vegetable gyozas with chili.

Marie-Eve and Mathieu visit a repair cafe to meet those who prefer repairing to binning! Recycling, compost and dustbins in a food hall... so what's the verdict?

Edith and the Academy schoolchildren discover the role played by birds in the kitchen garden and plant apple trees. The Claveau-Audet family visit the Les Jardins Lakou farm and cook freshly-picked Caribbean vegetables.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

Marie-Eve meets the hunter Fabien Cloutier in Longueuil and Pascal the butcher advises Mathieu on how to eat less but better when it comes to meat. Plus, all about mealworms: food for the future, eating better without destroying the planet!

It's time to put the kitchen garden to bed for the winter at the Sacres-Coeurs Academy. Edith and the children learn to harvest honey from the beehive. The Claveau-Audet family are harvesting the vegetables they will be storing through the winter and reinstate the cold frame.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

Sugiez, in the canton of Fribourg. Forty years ago, Marlise and Roland Fasnacht built their house in a former rhubarb field. Their garden grew alongside their passion for gardening. Today, rare trees stand amongst the magnificent borders of iris and flowering herbaceous plants.

To celebrate the cuisine of the French overseas departments and territories, make a date with each episode featuring a personality from the world of gastronomy. On the menu: discoveries, sharing, and an explosion of flavours!

Between Italy, Savoie and the Hautes-Alpes, the Claree Valley is considered one of the most beautiful Alpine valleys. Unspoilt, with no major tourist infrastructure, it offers sublime landscapes between larch forests and rocky cliffs. It is particularly well-known to fans of the crime series ''Alex Hugo''.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

In addition to the houses, apartments and lofts of various styles and prices which Cedric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice, without forgetting the part about the all-important DIY ''tricks''.

Chahla and Tania are the owners of the Syrian restaurant Le Alep, in Montreal. They introduce Helene to their culture, rich in flavors and colors, and present the inspiring women of their family.

Alexis and Thomas head to Sainte-Anne-des-Monts, where backcountry skiing must adapt to environmental challenges. They take care not to disturb the endangered Gaspesie woodland caribou.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

A Parisian stroll under the glass roof of the Passage des Panoramas. The Grand Palais is hosting the 7th Revelations exhibition, organised by Ateliers d'Art de France. Everything you need to know about bohemian style. Blanche Piat and Amandine Vanhaecke are flower lovers and co-founders of Fleurivore which proposes edible bouquets. How to wear a tie.

With commentator Matthieu Proulx, host Isabelle Racicot, actress Marie-Eve Perron, and chef Carolyne Frigon, we prepare super healthy bowls to challenge junk food culture.

With Scarabeo Camp, Belgian Vincent T'sas offers some fantastic escapes: bivouacs in the desert. Also featuring: made-to-measure perfume; auction, a Delvaux in New York; Belgian watches on Monegasque time.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

Yvan Hallouin walks around Paris and its surroundings. In each stroll, the soul and identity of the 'City of Light' are examined through encounters with the local inhabitants and historical anecdotes.

Exploring rural land and culinary traditions! Chef Justine Piluso criss-crosses Nouvelle-Aquitaine to meet men and women in the region to learn about their products, their tastes and the dishes that they prepare.

Yannael is 15 years old. He cannot walk or speak, but communicates only with his eyes. In Lorient, he receives care at the Kerpape rehabilitation center. Thanks to the proximity of the ocean and water sports enthusiasts, he finds the strength to push his limits.

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

Chef Alba Farnos Vinals dreams of opening her own restaurant in an exceptional location, Franck Reynaud enthusiastically passes on his culinary know-how to his apprentices, Nicolas Darnauguilhem shines at a prestigious gala... and the Michelin ceremony is just around the corner. Will Marie Robert find herself back among the stars?

Up-to-date news from the French regions presented by Cyril Viguier.

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.

Associated with better physical or mental performance, energy drinks can have harmful effects on health. Also: the hidden side of natural flavors; the hand mixer test; discovering kulfi and bouza ice creams.

The rapid growth of shrubs and plants in areas where there used to be very little or even no vegetation raises questions. What are the effects on biodiversity, the landscape and the population? What can be expected in the long term?

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.

Cooking is a way of building bridges between countries and sharing cultural diversity. Starting with a typical ingredient from the French overseas departments and territories, the chef creates a unique dish.

In her kitchen, Leila Albert welcomes Jean-Baptiste Cokelaer, world vice-champion for creative chips and a keen botanist and forager. He concocts his recipe for roast chicken, home fries and smoked garlic mayonnaise, a tasty family tradition.

One of the very first castles of the Loire: Chateau de Montsoreau, in Maine-et-Loire, is a true crossroads of art and history. The medieval Chateau d'Ainay-le-Vieil was built on the site of a 12th-century fortress. Its current owners count Jean-Baptiste Colbert among their ancestors.

On the menu: homemade sweets, homemade crackers, homemade mini raspberry pop tarts, homemade fruit rolls.

It is one of the most sumptuous and oldest buildings in France. From the Middle Ages to the end of Napoleon III's reign, the Chateau de Fontainebleau housed French sovereigns. Here, Francois I, Anne of Austria, Marie Antoinette and Eugenie left their mark on the walls and gardens. A visit.

Annick Jeanmairet's menu includes fillet of fera with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.

Contents: Alexis Boyer, landscape artist in love with the giant poppy; Genoa pesto; Chateau de Boutemont gardens; Don't panic: back with Laurence and Caroline.

Discovery in the Thier district (Liege) of the complete renovation of a bel-etage house integrated into the hillside. Also: scrap design to bring design and solidarity objects to life; the Altapura hotel in Val Thorens; textured painting.

Chateau de Cadillac, its rich and multi-facetted history bearing witness to France's 17th century heritage. Artist and cabinet-maker, Kostia combines tradition and innovative design. Dries Van Noten bids farewell with a collection faithful to his years of work. From micro to macro-embroidery, Cyrielle Leclere explores the limits of traditional craftwork.

Alexis and Antoine head off to discover Newfoundland and Labrador. They meet true pioneers there who contribute to developing one of the best biking trail networks in Canada.

A businessman shows us around the Garneau saddle room, which he restored for the benefit of his home town. We also discover a windmill put back into use by the local community. And close-up look at a talented art carpenter.

In her kitchen, Leila Albert welcomes Jean-Baptiste Cokelaer, world vice-champion for creative chips and a keen botanist and forager. He concocts his recipe for roast chicken, home fries and smoked garlic mayonnaise, a tasty family tradition.

One of the very first castles of the Loire: Chateau de Montsoreau, in Maine-et-Loire, is a true crossroads of art and history. The medieval Chateau d'Ainay-le-Vieil was built on the site of a 12th-century fortress. Its current owners count Jean-Baptiste Colbert among their ancestors.

On the menu: homemade sweets, homemade crackers, homemade mini raspberry pop tarts, homemade fruit rolls.

It is one of the most sumptuous and oldest buildings in France. From the Middle Ages to the end of Napoleon III's reign, the Chateau de Fontainebleau housed French sovereigns. Here, Francois I, Anne of Austria, Marie Antoinette and Eugenie left their mark on the walls and gardens. A visit.

Annick Jeanmairet's menu includes fillet of fera with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.

Contents: Alexis Boyer, landscape artist in love with the giant poppy; Genoa pesto; Chateau de Boutemont gardens; Don't panic: back with Laurence and Caroline.

Discovery in the Thier district (Liege) of the complete renovation of a bel-etage house integrated into the hillside. Also: scrap design to bring design and solidarity objects to life; the Altapura hotel in Val Thorens; textured painting.

Chateau de Cadillac, its rich and multi-facetted history bearing witness to France's 17th century heritage. Artist and cabinet-maker, Kostia combines tradition and innovative design. Dries Van Noten bids farewell with a collection faithful to his years of work. From micro to macro-embroidery, Cyrielle Leclere explores the limits of traditional craftwork.

Alexis and Antoine head off to discover Newfoundland and Labrador. They meet true pioneers there who contribute to developing one of the best biking trail networks in Canada.

A businessman shows us around the Garneau saddle room, which he restored for the benefit of his home town. We also discover a windmill put back into use by the local community. And close-up look at a talented art carpenter.

In her kitchen, Leila Albert welcomes Jean-Baptiste Cokelaer, world vice-champion for creative chips and a keen botanist and forager. He concocts his recipe for roast chicken, home fries and smoked garlic mayonnaise, a tasty family tradition.

One of the very first castles of the Loire: Chateau de Montsoreau, in Maine-et-Loire, is a true crossroads of art and history. The medieval Chateau d'Ainay-le-Vieil was built on the site of a 12th-century fortress. Its current owners count Jean-Baptiste Colbert among their ancestors.

On the menu: homemade sweets, homemade crackers, homemade mini raspberry pop tarts, homemade fruit rolls.

It is one of the most sumptuous and oldest buildings in France. From the Middle Ages to the end of Napoleon III's reign, the Chateau de Fontainebleau housed French sovereigns. Here, Francois I, Anne of Austria, Marie Antoinette and Eugenie left their mark on the walls and gardens. A visit.

Annick Jeanmairet's menu includes fillet of fera with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.

Contents: Alexis Boyer, landscape artist in love with the giant poppy; Genoa pesto; Chateau de Boutemont gardens; Don't panic: back with Laurence and Caroline.

Discovery in the Thier district (Liege) of the complete renovation of a bel-etage house integrated into the hillside. Also: scrap design to bring design and solidarity objects to life; the Altapura hotel in Val Thorens; textured painting.

Chateau de Cadillac, its rich and multi-facetted history bearing witness to France's 17th century heritage. Artist and cabinet-maker, Kostia combines tradition and innovative design. Dries Van Noten bids farewell with a collection faithful to his years of work. From micro to macro-embroidery, Cyrielle Leclere explores the limits of traditional craftwork.

Alexis and Antoine head off to discover Newfoundland and Labrador. They meet true pioneers there who contribute to developing one of the best biking trail networks in Canada.

A businessman shows us around the Garneau saddle room, which he restored for the benefit of his home town. We also discover a windmill put back into use by the local community. And close-up look at a talented art carpenter.

In her kitchen, Leila Albert welcomes Jean-Baptiste Cokelaer, world vice-champion for creative chips and a keen botanist and forager. He concocts his recipe for roast chicken, home fries and smoked garlic mayonnaise, a tasty family tradition.

One of the very first castles of the Loire: Chateau de Montsoreau, in Maine-et-Loire, is a true crossroads of art and history. The medieval Chateau d'Ainay-le-Vieil was built on the site of a 12th-century fortress. Its current owners count Jean-Baptiste Colbert among their ancestors.

On the menu: homemade sweets, homemade crackers, homemade mini raspberry pop tarts, homemade fruit rolls.

It is one of the most sumptuous and oldest buildings in France. From the Middle Ages to the end of Napoleon III's reign, the Chateau de Fontainebleau housed French sovereigns. Here, Francois I, Anne of Austria, Marie Antoinette and Eugenie left their mark on the walls and gardens. A visit.

Annick Jeanmairet's menu includes fillet of fera with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.

Contents: Alexis Boyer, landscape artist in love with the giant poppy; Genoa pesto; Chateau de Boutemont gardens; Don't panic: back with Laurence and Caroline.

Discovery in the Thier district (Liege) of the complete renovation of a bel-etage house integrated into the hillside. Also: scrap design to bring design and solidarity objects to life; the Altapura hotel in Val Thorens; textured painting.

Chateau de Cadillac, its rich and multi-facetted history bearing witness to France's 17th century heritage. Artist and cabinet-maker, Kostia combines tradition and innovative design. Dries Van Noten bids farewell with a collection faithful to his years of work. From micro to macro-embroidery, Cyrielle Leclere explores the limits of traditional craftwork.

Alexis and Antoine head off to discover Newfoundland and Labrador. They meet true pioneers there who contribute to developing one of the best biking trail networks in Canada.

A businessman shows us around the Garneau saddle room, which he restored for the benefit of his home town. We also discover a windmill put back into use by the local community. And close-up look at a talented art carpenter.

On the menu: crumbled bacon and lentils, lemony lentil soup, fresh pasta with Italian sausages and haricot beans, homemade falafels, chickpea and chocolate biscuits.

On the menu: black olive and anchovy tart and peppercorn rib steak with fondant potatoes.

Mory Sacko visits Saint-Raphael with actress Celine Groussard. On the menu: tuna with anchovy sauce (anchoyade).

Identity and change, haute couture's relationship to all aspects of fashion design with Stephane Rolland. Gloves are more than a useful accessory: we meet the Swedish glove maker Thomasine Barnekow. Mugler, Dior, Chanel, Schiaparelli... Michel Carel goes behind-the-scenes to showcase the great designers' most extravagant ideas.

In Geneva, three enthusiasts are fighting for the little queens of the night. Their dream? To enable the return of a very rare creature that lives upside down, the Lesser Horseshoe Bat. In the meantime, we will discover a spectacular colony of one hundred and fifty Greater Mouse-eared Bats in the attic of a church.

Anne-Catherine Verwaerde compares the urban elegance of Paris and the gentle living of Charente to study their different inspirations in terms of decoration.

Clemence Castel accompanies Mickael in the Eure region. He has been paraplegic since age 18 after an accident and is fighting for road safety. He is also a local councillor, working to make public places more accessible.

Romain Boulet breeds Boulonnais sheep; Loic Cheuva is the director of the Atelier Cre'Actif, an association that runs the Enquin-sur-Baillons watercress farm. A trip into the heart of a wetland with the nature guide Caroline Geneau and exploring Cap Blanc-Nez, in the company of Martha Coquet, activity leader with Eden62.

The Brittany Customs Path, walked by nine million people every year, is an incredible concentration of Brittany, its natural wonders and its heritage. Also known as the GR34, it follows the coastline for 2,000 kilometres, from Mont-Saint-Michel to Saint-Nazaire.

On the menu: crumbled bacon and lentils, lemony lentil soup, fresh pasta with Italian sausages and haricot beans, homemade falafels, chickpea and chocolate biscuits.

On the menu: black olive and anchovy tart and peppercorn rib steak with fondant potatoes.

Mory Sacko visits Saint-Raphael with actress Celine Groussard. On the menu: tuna with anchovy sauce (anchoyade).

Identity and change, haute couture's relationship to all aspects of fashion design with Stephane Rolland. Gloves are more than a useful accessory: we meet the Swedish glove maker Thomasine Barnekow. Mugler, Dior, Chanel, Schiaparelli... Michel Carel goes behind-the-scenes to showcase the great designers' most extravagant ideas.

In Geneva, three enthusiasts are fighting for the little queens of the night. Their dream? To enable the return of a very rare creature that lives upside down, the Lesser Horseshoe Bat. In the meantime, we will discover a spectacular colony of one hundred and fifty Greater Mouse-eared Bats in the attic of a church.

Anne-Catherine Verwaerde compares the urban elegance of Paris and the gentle living of Charente to study their different inspirations in terms of decoration.

Clemence Castel accompanies Mickael in the Eure region. He has been paraplegic since age 18 after an accident and is fighting for road safety. He is also a local councillor, working to make public places more accessible.

Romain Boulet breeds Boulonnais sheep; Loic Cheuva is the director of the Atelier Cre'Actif, an association that runs the Enquin-sur-Baillons watercress farm. A trip into the heart of a wetland with the nature guide Caroline Geneau and exploring Cap Blanc-Nez, in the company of Martha Coquet, activity leader with Eden62.

The Brittany Customs Path, walked by nine million people every year, is an incredible concentration of Brittany, its natural wonders and its heritage. Also known as the GR34, it follows the coastline for 2,000 kilometres, from Mont-Saint-Michel to Saint-Nazaire.

On the menu: crumbled bacon and lentils, lemony lentil soup, fresh pasta with Italian sausages and haricot beans, homemade falafels, chickpea and chocolate biscuits.

On the menu: black olive and anchovy tart and peppercorn rib steak with fondant potatoes.

Mory Sacko visits Saint-Raphael with actress Celine Groussard. On the menu: tuna with anchovy sauce (anchoyade).

Identity and change, haute couture's relationship to all aspects of fashion design with Stephane Rolland. Gloves are more than a useful accessory: we meet the Swedish glove maker Thomasine Barnekow. Mugler, Dior, Chanel, Schiaparelli... Michel Carel goes behind-the-scenes to showcase the great designers' most extravagant ideas.

In Geneva, three enthusiasts are fighting for the little queens of the night. Their dream? To enable the return of a very rare creature that lives upside down, the Lesser Horseshoe Bat. In the meantime, we will discover a spectacular colony of one hundred and fifty Greater Mouse-eared Bats in the attic of a church.

Anne-Catherine Verwaerde compares the urban elegance of Paris and the gentle living of Charente to study their different inspirations in terms of decoration.

Clemence Castel accompanies Mickael in the Eure region. He has been paraplegic since age 18 after an accident and is fighting for road safety. He is also a local councillor, working to make public places more accessible.

Romain Boulet breeds Boulonnais sheep; Loic Cheuva is the director of the Atelier Cre'Actif, an association that runs the Enquin-sur-Baillons watercress farm. A trip into the heart of a wetland with the nature guide Caroline Geneau and exploring Cap Blanc-Nez, in the company of Martha Coquet, activity leader with Eden62.

The Brittany Customs Path, walked by nine million people every year, is an incredible concentration of Brittany, its natural wonders and its heritage. Also known as the GR34, it follows the coastline for 2,000 kilometres, from Mont-Saint-Michel to Saint-Nazaire.

On the menu: crumbled bacon and lentils, lemony lentil soup, fresh pasta with Italian sausages and haricot beans, homemade falafels, chickpea and chocolate biscuits.

On the menu: black olive and anchovy tart and peppercorn rib steak with fondant potatoes.

Mory Sacko visits Saint-Raphael with actress Celine Groussard. On the menu: tuna with anchovy sauce (anchoyade).

Identity and change, haute couture's relationship to all aspects of fashion design with Stephane Rolland. Gloves are more than a useful accessory: we meet the Swedish glove maker Thomasine Barnekow. Mugler, Dior, Chanel, Schiaparelli... Michel Carel goes behind-the-scenes to showcase the great designers' most extravagant ideas.

In Geneva, three enthusiasts are fighting for the little queens of the night. Their dream? To enable the return of a very rare creature that lives upside down, the Lesser Horseshoe Bat. In the meantime, we will discover a spectacular colony of one hundred and fifty Greater Mouse-eared Bats in the attic of a church.

Anne-Catherine Verwaerde compares the urban elegance of Paris and the gentle living of Charente to study their different inspirations in terms of decoration.

Clemence Castel accompanies Mickael in the Eure region. He has been paraplegic since age 18 after an accident and is fighting for road safety. He is also a local councillor, working to make public places more accessible.

Romain Boulet breeds Boulonnais sheep; Loic Cheuva is the director of the Atelier Cre'Actif, an association that runs the Enquin-sur-Baillons watercress farm. A trip into the heart of a wetland with the nature guide Caroline Geneau and exploring Cap Blanc-Nez, in the company of Martha Coquet, activity leader with Eden62.

The Brittany Customs Path, walked by nine million people every year, is an incredible concentration of Brittany, its natural wonders and its heritage. Also known as the GR34, it follows the coastline for 2,000 kilometres, from Mont-Saint-Michel to Saint-Nazaire.

Argentina has every reason to be proud of its wool, leather and many other textiles. Karine Vanasse arrives in Buenos Aires to meet designers who have a sense of style but also a concern for adapting their creations to the country's hot climate.

The magazine programme all about the art of living in Monaco, Provence and on the Cote d'Azur.

Many pets share the lives of Parisians. They are becoming increasingly important: we love them, we spoil them, we pamper them. In addition to the cat bars that have been around for the past decade in the capital, there are now concept stores, dog festivals and spa hotels.

Justine Piluso discovers Bordeaux, an underrated chocolate capital. There, she meets Luc Dorin, a chocolatier. He takes on the challenge: cooking a savory dish with chocolate.

Herve Drezen loves the coast, the sea and the Brittany coastline, and he keeps watch over them. He scrutinises, monitors, photographs and films the changes he observes, the passing storms and the erosion of the coastline. His goal is to record the impact of climate change, day after day.

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.

Chef Louise Denisot prepares a plant-based curry with coriander seeds.

Argentina has every reason to be proud of its wool, leather and many other textiles. Karine Vanasse arrives in Buenos Aires to meet designers who have a sense of style but also a concern for adapting their creations to the country's hot climate.

The magazine programme all about the art of living in Monaco, Provence and on the Cote d'Azur.

Terrasses et Jardins can transform any space, indoors or out, into a bespoke haven of greenery. Find out all about the origins of the wedding dress. In Alsace, Beauville enhances the art of the table with top-of-the-range household linen. The right way to wear a scarf.

Highly appreciated by parents for their practicality, baby snacks have invaded Quebec's shelves. But are they really good for children? Also: fruit and vegetable soaps; cooking lamb; a camp for budding chefs.

When an animal's cycle is disrupted, this can have consequences on other animals that depend on it from near and far. What can we expect in the short and long term, and what are the consequences for the Indigenous peoples?

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.

Chef Louise Denisot prepares a plant-based curry with coriander seeds.

Argentina has every reason to be proud of its wool, leather and many other textiles. Karine Vanasse arrives in Buenos Aires to meet designers who have a sense of style but also a concern for adapting their creations to the country's hot climate.

The magazine programme all about the art of living in Monaco, Provence and on the Cote d'Azur.

Marie-Eve meets the hunter Fabien Cloutier in Longueuil and Pascal the butcher advises Mathieu on how to eat less but better when it comes to meat. Plus, all about mealworms: food for the future, eating better without destroying the planet!

Mory Sacko is in Romans-sur-Isere with journalist Audrey Pulvar. On today's menu: tempura with Vercors ring and shiso.

It's time to put the kitchen garden to bed for the winter at the Sacres-Coeurs Academy. Edith and the children learn to harvest honey from the beehive. The Claveau-Audet family are harvesting the vegetables they will be storing through the winter and reinstate the cold frame.

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.

Chef Anthony Limery prepares tuna samosas served with chili sauce.

Argentina has every reason to be proud of its wool, leather and many other textiles. Karine Vanasse arrives in Buenos Aires to meet designers who have a sense of style but also a concern for adapting their creations to the country's hot climate.

The magazine programme all about the art of living in Monaco, Provence and on the Cote d'Azur.