TV5MONDE Style

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.

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.

Chef Justine Piluso concocts a recipe for agnolotti with lamb simmered in mild spices and accompanied by an oriental tomato sauce, in honour of her Italian and Egyptian origins.

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.

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.

In Herve, two sisters have transformed an 18th-century mill into a large, modern, and eco-friendly guesthouse: Rives 903. Also: Marin Montagut's chic country universe; how to reduce the use of fossil energy in homes; installing wallpaper and a wooden frame.

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 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.

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 Anthony Limery prepares tuna samosas served with chili sauce.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

With Laduree, French patisserie shines around the world: here's a look back at a macaron that's always up to date. Find out all about the origins of the love knot, an eternal bond? La Boite concept reinvents Hi-Fi furniture: a journey to the heart of sound. How to wear leather in all circumstances.

Stopover in Italy! From Chianti to Subbiano, from large vineyards to small farms, Christian visits Tuscany and discovers its land, artisans, and culinary treasures.

Spotlight on Elisabeth, Duchess of Brabant, who, on the eve of her 24th birthday, is redefining royal codes. Also: the enthronement of Guillaume, new Grand Duke of Luxembourg; the princely world reveals its contrasts; traditions, hidden lineages and scandals expose the true face of today's dynasties.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

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 Anthony Limery prepares a green papaya salad and roasted pineapple with vegetarian chili.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

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 a green papaya salad and roasted pineapple with vegetarian chili.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

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.

Chef Justine Piluso concocts a recipe for agnolotti with lamb simmered in mild spices and accompanied by an oriental tomato sauce, in honour of her Italian and Egyptian origins.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

Senegalese and African fashion is in full swing in Dakar, where Karine Vanasse meets local designers who combine tradition and modernity. It's an opportunity to create looks that are both elegant and warm-weather friendly. One key word: comfort!

Chef Leila Albert prepares a savory tart with tomatoes, basil pesto, and moringa powder.

In Herve, two sisters have transformed an 18th-century mill into a large, modern, and eco-friendly guesthouse: Rives 903. Also: Marin Montagut's chic country universe; how to reduce the use of fossil energy in homes; installing wallpaper and a wooden frame.

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 Anthony Limery prepares a green papaya salad and roasted pineapple with vegetarian chili.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

Head to Uccle to discover the transformation of a family home, completely renovated. The goal? To offer maximum views of the outdoors. Also: the treehouses of Mon lit dans l'arbre, nestled in the heart of the Ardennes; concrete feature with Villa Van Wassenhove; how to create a cloakroom space.

Jason Kacprzak, chef and mixologist of the Polish restaurant Le Bistro Kapzak, in Granby, welcomes Helene. He introduces her to Polish dishes and traditional preservation techniques.

In Revelstoke, Alexis and Thomas discover slackcountry skiing, a hybrid between resort and backcountry skiing. Though seemingly more accessible, slackcountry carries the same avalanche and rescue risks.

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.

Fashion, crafts, design, art of living... The 'French touch' at its best.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

With Laduree, French patisserie shines around the world: here's a look back at a macaron that's always up to date. Find out all about the origins of the love knot, an eternal bond? La Boite concept reinvents Hi-Fi furniture: a journey to the heart of sound. How to wear leather in all circumstances.

Stopover in Italy! From Chianti to Subbiano, from large vineyards to small farms, Christian visits Tuscany and discovers its land, artisans, and culinary treasures.

Spotlight on Elisabeth, Duchess of Brabant, who, on the eve of her 24th birthday, is redefining royal codes. Also: the enthronement of Guillaume, new Grand Duke of Luxembourg; the princely world reveals its contrasts; traditions, hidden lineages and scandals expose the true face of today's dynasties.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

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.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

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 Anthony Limery prepares a chicken breast pocket stuffed with cashew nuts.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

The Germans are banking heavily on the re-use of fabrics. Although fashion is essentially 'raw', German designers are keen to express themselves through styles that are as eclectic as they are elegant.

Chef Leila Albert prepares a coffee, chocolate, and almond trifle.

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.

Chef Justine Piluso concocts a recipe for agnolotti with lamb simmered in mild spices and accompanied by an oriental tomato sauce, in honour of her Italian and Egyptian origins.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

Doris Butler's garden in Weite, in Saint-Gallen's Rhine Valley, stretches over several levels: neatly pruned shrubs alongside hardy perennials chosen for their succession of flowers to give colour throughout the year. A terraced garden with its own unique style, designed and cared for with a true eye for detail.

A lover of travel, and Guadeloupe in particular, chef Nordine Labiadh prepares a seafood couscous with octopus.

When autumn arrives, Chamonix changes pace. Between summer frenzy and winter migrations, the valley regains its calm. Far from the crowds, locals reclaim their land and reconnect with the very essence of the mountains.

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.

Fashion, crafts, design, art of living... The 'French touch' at its best.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

Head to Uccle to discover the transformation of a family home, completely renovated. The goal? To offer maximum views of the outdoors. Also: the treehouses of Mon lit dans l'arbre, nestled in the heart of the Ardennes; concrete feature with Villa Van Wassenhove; how to create a cloakroom space.

Jason Kacprzak, chef and mixologist of the Polish restaurant Le Bistro Kapzak, in Granby, welcomes Helene. He introduces her to Polish dishes and traditional preservation techniques.

In Revelstoke, Alexis and Thomas discover slackcountry skiing, a hybrid between resort and backcountry skiing. Though seemingly more accessible, slackcountry carries the same avalanche and rescue risks.

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 chicken broth flavored with galangal, pumpkin, and mushrooms.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

With Laduree, French patisserie shines around the world: here's a look back at a macaron that's always up to date. Find out all about the origins of the love knot, an eternal bond? La Boite concept reinvents Hi-Fi furniture: a journey to the heart of sound. How to wear leather in all circumstances.

Stopover in Italy! From Chianti to Subbiano, from large vineyards to small farms, Christian visits Tuscany and discovers its land, artisans, and culinary treasures.

Spotlight on Elisabeth, Duchess of Brabant, who, on the eve of her 24th birthday, is redefining royal codes. Also: the enthronement of Guillaume, new Grand Duke of Luxembourg; the princely world reveals its contrasts; traditions, hidden lineages and scandals expose the true face of today's dynasties.

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.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

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.

Fashion, crafts, design, art of living... The 'French touch' at its best.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

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 Anthony Limery prepares a green papaya salad and roasted pineapple with vegetarian chili.

If we know the big names in Italian fashion, what about the emerging designers? Karine Vanasse meets young people trying to make their mark in a country where some of the world's greatest designers work.

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

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 a chicken breast pocket stuffed with cashew nuts.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

With Louise Henault-Ethier, Marie-Eve helps the Renaud family become more environmentally-friendly, one step at a time. Mathieu meets a chef-mixologist advising us on what to drink and what to choose to consume local and 100% Quebecker.

Mory Sacko is in Saint-Tropez with actor Michel Boujenah. On today's menu: fish and chips with John Dory and aioli.

Veronique, Bryan and the children pick Brussels sprouts before closing down the vegetable garden with Dany. It's market day at the Sacres-Coeurs Academy. The team welcome the Claveau-Audet family for a veritable harvest festival.

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.

Fashion, crafts, design, art of living... The 'French touch' at its best.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

Doris Butler's garden in Weite, in Saint-Gallen's Rhine Valley, stretches over several levels: neatly pruned shrubs alongside hardy perennials chosen for their succession of flowers to give colour throughout the year. A terraced garden with its own unique style, designed and cared for with a true eye for detail.

A lover of travel, and Guadeloupe in particular, chef Nordine Labiadh prepares a seafood couscous with octopus.

When autumn arrives, Chamonix changes pace. Between summer frenzy and winter migrations, the valley regains its calm. Far from the crowds, locals reclaim their land and reconnect with the very essence of the mountains.

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

Head to Uccle to discover the transformation of a family home, completely renovated. The goal? To offer maximum views of the outdoors. Also: the treehouses of Mon lit dans l'arbre, nestled in the heart of the Ardennes; concrete feature with Villa Van Wassenhove; how to create a cloakroom space.

Jason Kacprzak, chef and mixologist of the Polish restaurant Le Bistro Kapzak, in Granby, welcomes Helene. He introduces her to Polish dishes and traditional preservation techniques.

In Revelstoke, Alexis and Thomas discover slackcountry skiing, a hybrid between resort and backcountry skiing. Though seemingly more accessible, slackcountry carries the same avalanche and rescue risks.

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 a chicken breast pocket stuffed with cashew nuts.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

With Laduree, French patisserie shines around the world: here's a look back at a macaron that's always up to date. Find out all about the origins of the love knot, an eternal bond? La Boite concept reinvents Hi-Fi furniture: a journey to the heart of sound. How to wear leather in all circumstances.

Stopover in Italy! From Chianti to Subbiano, from large vineyards to small farms, Christian visits Tuscany and discovers its land, artisans, and culinary treasures.

Spotlight on Elisabeth, Duchess of Brabant, who, on the eve of her 24th birthday, is redefining royal codes. Also: the enthronement of Guillaume, new Grand Duke of Luxembourg; the princely world reveals its contrasts; traditions, hidden lineages and scandals expose the true face of today's dynasties.

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.

Fashion, crafts, design, art of living... The 'French touch' at its best.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

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.

The different attitudes and approaches of French farmers in terms of the environment, economy and landscape. A practical way of understanding a region and its terroir through their working practices.

In Denmark, the style of dress is expressed more broadly than might be expected. Here, some brands stand out for their durability and bite. Karine Vanasse meets Danish designers who defy the rules of fashion.

In this episode: immersion in the annual Christmas tree cutting; a new generation of surgical robots; how to resuscitate an astronaut in zero gravity; the new face of the upcoming Agricultural Show...

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 Anthony Limery prepares shredded cod with galangal butter.

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.