TV5 Monde Style (Sling) (TV5MS)

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

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

Richard Wagner composed ''Die Walküre'' (The Valkyrie) between 1854 and 1856. It is the second opera in the epic cycle of lyrical works known as ''Der Ring des Nibelungen'' (The Ring of the Nibelungen).

On the menu: spicy ossobuco, Asian-style beef, chicken with prosciutto and olives and a vegetarian squash curry.

Kimberly Lallouz prepares two desserts: a Basque-style cheesecake and individual no-bake cheesecakes that are simple to make and absolutely tasty.

Olivier Barrois is spotlighted.

Oli and Simon meet a financial adviser. At Les Fromages du Verger, Oli finds out whether cheese production would be easy to include in his project. At the end of the day he gets a phone call that suddenly changes everything.

Gerald Watelet shines the spotlight on the people putting Belgium on the map. Expect reports on the best culture and heritage ambassadors, behind-the-scenes glimpses of elite events and profiles of those making headlines.

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

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

The world of French chic.

On the menu: spicy ossobuco, Asian-style beef, chicken with prosciutto and olives and a vegetarian squash curry.

Kimberly Lallouz prepares two desserts: a Basque-style cheesecake and individual no-bake cheesecakes that are simple to make and absolutely tasty.

We meet at Mirecourt, the cradle of lute-making, to learn about an age-old technique. Its workshops continue to produce some of the world's most distinguished stringed instruments. Carine sets out to meet the remarkable craftsmen keepingthe tradition alive.

Today Ricardo delves into his larder to prepare a cauliflower soup with coconut and curry, plus a Niçoise-style salad with spicy pita bread.

Head to Brest to discover the SHOM: the Marine Hydrographic and Oceanographic Service. This is where French marine maps are designed, a legendary institution created over three hundred years ago.

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

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

Fashion, design, gastronomy, lifestyle... Discover the world of French chic.

On the menu: spicy ossobuco, Asian-style beef, chicken with prosciutto and olives and a vegetarian squash curry.

Kimberly Lallouz prepares two desserts: a Basque-style cheesecake and individual no-bake cheesecakes that are simple to make and absolutely tasty.

An archaeological exploration of the Saint-Raymond Museum in Toulouse. The fashion designer Alphonse Maitrepierre takes today's problems as his inspiration, for creations that are resolutely optimistic.

Blake Mackay demonstrates how to make the ultimate star bread with tapenade. The cheese spread he uses can also be served with savory crackers.

Richard Orlinski heads for a rendezvous with Berthet One, graffiti artist and graphic novelist with an atypical career. We also discover the Colors Festival, an ephemeral exhibition organised by Combo, Moody Mike's Camion Scratch, the breakdancer Mounir.

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

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

On the menu: spicy ossobuco, Asian-style beef, chicken with prosciutto and olives and a vegetarian squash curry.

Kimberly Lallouz prepares two desserts: a Basque-style cheesecake and individual no-bake cheesecakes that are simple to make and absolutely tasty.

Mory Sacko is in Annecy, on the shores of the lake, with actor and influencer Just Riadh. On the day's menu: a gratin Savoyard.

The Wel's catfish casts a disturbing shadow, like a strange monster lurking in the watery depths.

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

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

On the menu: spicy ossobuco, Asian-style beef, chicken with prosciutto and olives and a vegetarian squash curry.

Kimberly Lallouz prepares two desserts: a Basque-style cheesecake and individual no-bake cheesecakes that are simple to make and absolutely tasty.

In Beloeil, it's time to tour the vegetable garden with Danny. Then, Édith improves her borders while Emmanuel tries his hand at some constructive DIY.

Annick Jeanmairet invites us to discover regional dishes and traditional produce from the local terroir, all prepared with freshly harvested ingredients, even in the depths of winter. One overriding requirement: to rediscover the flavour of each season. (New).

Mont Mézenc lies not far from Le Gerbier-de-Jonc, on the watershed between Atlantic and Mediterranean. It's also the third highest summit in the Massif Central, providing an exceptional view over the Rhône-Alpes region.

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.

A cuisine that respects its ingredients, with Michelin-starred chef Anthony Denon. On the menu: sweet potato and pesto tagliatelle.

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

Caroline and Jonathan recover the timber of the ash trees that had been cut down on their plot. Meanwhile, Édith and Emmanuel plant ground cover, ferns and asparagus.

Quiche Lorraine is a simple recipe, but one that can also be reinvented in many different ways.

The magazine from the mountains that explores their rich and fascinating world with a sumptuous journey through the glorious landscapes of the Auvergne-Rhône-Alpes region.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

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

Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people and, of course, a traditional market and a local speciality.

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

In addition to the houses, apartments and lofts of various styles and prices which Cédric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice.

We join Pascal in the Tonnerrois region for a visit to age-old vineyards that survived phylloxera. Bruno grows sunflowers and lentils the healthiest way possible in his fields.

In each village or district in Switzerland, there are homes that raise questions or stand out from the ordinary. Who lives there and why? Join us as we dispel gossip and rumours by simply ringing the doorbell.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

The "French touch" at its best.

The "French touch" at its best.

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

Olivier Barrois is spotlighted.

Oli and Simon meet a financial adviser. At Les Fromages du Verger, Oli finds out whether cheese production would be easy to include in his project. At the end of the day he gets a phone call that suddenly changes everything.

Gerald Watelet shines the spotlight on the people putting Belgium on the map. Expect reports on the best culture and heritage ambassadors, behind-the-scenes glimpses of elite events and profiles of those making headlines.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

The "French touch" at its best.

Eight episodes that walk in the footsteps of Geoffrey Garcel and Sébastien De Danieli, two nature photographers.

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

We meet at Mirecourt, the cradle of lute-making, to learn about an age-old technique. Its workshops continue to produce some of the world's most distinguished stringed instruments. Carine sets out to meet the remarkable craftsmen keepingthe tradition alive.

Today Ricardo delves into his larder to prepare a cauliflower soup with coconut and curry, plus a Niçoise-style salad with spicy pita bread.

Head to Brest to discover the SHOM: the Marine Hydrographic and Oceanographic Service. This is where French marine maps are designed, a legendary institution created over three hundred years ago.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

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

A round-up of the best moments from "Tendance XXI.".

A round-up of the best moments from "Tendance XXI.".

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

An archaeological exploration of the Saint-Raymond Museum in Toulouse. The fashion designer Alphonse Maitrepierre takes today's problems as his inspiration, for creations that are resolutely optimistic.

Blake Mackay demonstrates how to make the ultimate star bread with tapenade. The cheese spread he uses can also be served with savory crackers.

Richard Orlinski heads for a rendezvous with Berthet One, graffiti artist and graphic novelist with an atypical career. We also discover the Colors Festival, an ephemeral exhibition organised by Combo, Moody Mike's Camion Scratch, the breakdancer Mounir.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

He is to haute couture what the swallow is to spring: the inimitable Franck Sorbier discusses his spring-summer collection. His parade at the Hôtel Régina marks a vibrant return to the roaring twenties.

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

On the menu: chocolate granola, moist apple-chocolate bars, bison steak with a cocoa marinade, cocoa vinaigrette and chocolate and dulce de leche tartlets.

Marc-André Royal presents his rib of milk-fed Quebec veal, accompanied by a shallot and elderberry sauce, served with parsnip chips.

Mory Sacko is in Annecy, on the shores of the lake, with actor and influencer Just Riadh. On the day's menu: a gratin Savoyard.

The Wel's catfish casts a disturbing shadow, like a strange monster lurking in the watery depths.

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.

To prepare smoked salmon raviolis and dal with sweet potato spirals, Ricardo makes life easy with shop-bought ingredients.

The "French touch" at its best.

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

Mory Sacko is in Évian-les-Bains with Indira Ampiot, Miss France 2023. On the menu: perch.

How to help these pollinators so essential for crops. It is well known that domestic bees are facing difficulties. But there are also some 600 varieties of wild bees in Switzerland, and unfortunately they are also under threat.

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.

Classic lasagne with a new twist for this chicken lasagne recipe with cauliflower purée and creamy cheese sauce.

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

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

Caroline and Jonathan recover the timber of the ash trees that had been cut down on their plot. Meanwhile, Édith and Emmanuel plant ground cover, ferns and asparagus.

Quiche Lorraine is a simple recipe, but one that can also be reinvented in many different ways.

The magazine from the mountains that explores their rich and fascinating world with a sumptuous journey through the glorious landscapes of the Auvergne-Rhône-Alpes region.

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.

Classic lasagne with a new twist for this chicken lasagne recipe with cauliflower purée and creamy cheese sauce.

The "French touch" at its best.

Extracts from the 2020 performance of 'Pelléas and Mélisande' given at the Bordeaux Opera House.

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

In addition to the houses, apartments and lofts of various styles and prices which Cédric Wautier shows us through his many visits, this programme about homes offers legal, practical, technical, energy and aesthetic advice.

We join Pascal in the Tonnerrois region for a visit to age-old vineyards that survived phylloxera. Bruno grows sunflowers and lentils the healthiest way possible in his fields.

In each village or district in Switzerland, there are homes that raise questions or stand out from the ordinary. Who lives there and why? Join us as we dispel gossip and rumours by simply ringing the doorbell.

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.

Classic lasagne with a new twist for this chicken lasagne recipe with cauliflower purée and creamy cheese sauce.

The "French touch" at its best.

The "French touch" at its best.

Eight episodes that walk in the footsteps of Geoffrey Garcel and Sébastien De Danieli, two nature photographers.

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

Olivier Barrois is spotlighted.

Oli and Simon meet a financial adviser. At Les Fromages du Verger, Oli finds out whether cheese production would be easy to include in his project. At the end of the day he gets a phone call that suddenly changes everything.

Gerald Watelet shines the spotlight on the people putting Belgium on the map. Expect reports on the best culture and heritage ambassadors, behind-the-scenes glimpses of elite events and profiles of those making headlines.

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.

Classic lasagne with a new twist for this chicken lasagne recipe with cauliflower purée and creamy cheese sauce.

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

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

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

We meet at Mirecourt, the cradle of lute-making, to learn about an age-old technique. Its workshops continue to produce some of the world's most distinguished stringed instruments. Carine sets out to meet the remarkable craftsmen keepingthe tradition alive.

Today Ricardo delves into his larder to prepare a cauliflower soup with coconut and curry, plus a Niçoise-style salad with spicy pita bread.

Head to Brest to discover the SHOM: the Marine Hydrographic and Oceanographic Service. This is where French marine maps are designed, a legendary institution created over three hundred years ago.

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.

Classic lasagne with a new twist for this chicken lasagne recipe with cauliflower purée and creamy cheese sauce.

The designer Christophe Josse returns after several years away.

Initially noticed when working for Jean-Louis Scherrer, Stéphane Rolland later launched his own label. A fashion designer with a taste for immoderation, he ''sculpts'' his dresses, turning them in to works of art difficult to wear other than for the gran.

On the menu: pão de queijo, moqueca, frango caipira and quindim.

How to make perfect choux pastry. Bob the Chef provides the answer with his ham mousse gougères and ice-cream filled choux buns with a chocolate sauce.

An archaeological exploration of the Saint-Raymond Museum in Toulouse. The fashion designer Alphonse Maitrepierre takes today's problems as his inspiration, for creations that are resolutely optimistic.

Blake Mackay demonstrates how to make the ultimate star bread with tapenade. The cheese spread he uses can also be served with savory crackers.

Richard Orlinski heads for a rendezvous with Berthet One, graffiti artist and graphic novelist with an atypical career. We also discover the Colors Festival, an ephemeral exhibition organised by Combo, Moody Mike's Camion Scratch, the breakdancer Mounir.