TV5 Monde Style (Sling) (TV5MS)

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.

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.

A focus on chocolate with the master chocolate-maker Stéphane Bonnat. On the menu: orangettes and chocolate ganache.

Pilgrims have been crossing France since medieval times on their way to Santiago de Compostela. Our epic adventure takes us via one of four French paths that lead to the Spanish sanctuary: the Voie de Vézelay in deep Burgundy.

The Bassin d'Arcachon, known for the Dune du Pilat, Europe's tallest dune, its architectural legacy, its oyster-growers and stilt settlements, and its soft sandy beaches, has maintained its distinct nature, traditions, and authenticity.

Mory Sacko is in Saint-Martin-de-Belleville, a ski resort in Les 3 Vallées, along with humorist and actor Manu Payet. Today's meal features tataki and fish confit.

The exhibition ''Thierry Mugler: Couturissime'' at the Decorative Arts Museum in Paris. All you need to know about the origins of fancy dress. In Marseille, the Cordesse family make sails the traditional way. The fringe makes its grand comeback.

Exploring the homes of the Belgian royal family. Also, the House of Ligne, environmentally-friendly princes, a royal donation, and more.

A look at the extraordinary story of a southern cafe that was once frequented by local fishermen before being adopted by Saint-Germain-des-Prés' greatest artists, most notably Boris Vian. Simone Ducksteinrepresents the memory of a hotel that is as.

From lobster-fishing at sea with the Storm brothers to harvesting salt in the salt marshes with Stéphane Raffin, before discovering how the Pays des Olonnes takes care of its wild bird population. We also explore the fascinating history of the sole.

Discover Switzerland's most amazing gardens, each a true tiny piece of heaven hidden behind hedges and gates. Who are the enthusiasts who are creating them? What are the secrets behind their success?

The Domaine de Valençay, originally built in Renaissance style, was acquired by Prince de Talleyrand in 1803, becoming his stately home and seat of power.

Pilgrims have been crossing France since medieval times on their way to Santiago de Compostela. Our epic adventure takes us via one of four French paths that lead to the Spanish sanctuary: the Voie de Vézelay in deep Burgundy.

The Bassin d'Arcachon, known for the Dune du Pilat, Europe's tallest dune, its architectural legacy, its oyster-growers and stilt settlements, and its soft sandy beaches, has maintained its distinct nature, traditions, and authenticity.

Mory Sacko is in Saint-Martin-de-Belleville, a ski resort in Les 3 Vallées, along with humorist and actor Manu Payet. Today's meal features tataki and fish confit.

The exhibition ''Thierry Mugler: Couturissime'' at the Decorative Arts Museum in Paris. All you need to know about the origins of fancy dress. In Marseille, the Cordesse family make sails the traditional way. The fringe makes its grand comeback.

Exploring the homes of the Belgian royal family. Also, the House of Ligne, environmentally-friendly princes, a royal donation, and more.

A look at the extraordinary story of a southern cafe that was once frequented by local fishermen before being adopted by Saint-Germain-des-Prés' greatest artists, most notably Boris Vian. Simone Ducksteinrepresents the memory of a hotel that is as.

From lobster-fishing at sea with the Storm brothers to harvesting salt in the salt marshes with Stéphane Raffin, before discovering how the Pays des Olonnes takes care of its wild bird population. We also explore the fascinating history of the sole.

Discover Switzerland's most amazing gardens, each a true tiny piece of heaven hidden behind hedges and gates. Who are the enthusiasts who are creating them? What are the secrets behind their success?

The Domaine de Valençay, originally built in Renaissance style, was acquired by Prince de Talleyrand in 1803, becoming his stately home and seat of power.

Pilgrims have been crossing France since medieval times on their way to Santiago de Compostela. Our epic adventure takes us via one of four French paths that lead to the Spanish sanctuary: the Voie de Vézelay in deep Burgundy.

The Bassin d'Arcachon, known for the Dune du Pilat, Europe's tallest dune, its architectural legacy, its oyster-growers and stilt settlements, and its soft sandy beaches, has maintained its distinct nature, traditions, and authenticity.

Mory Sacko is in Saint-Martin-de-Belleville, a ski resort in Les 3 Vallées, along with humorist and actor Manu Payet. Today's meal features tataki and fish confit.

The exhibition ''Thierry Mugler: Couturissime'' at the Decorative Arts Museum in Paris. All you need to know about the origins of fancy dress. In Marseille, the Cordesse family make sails the traditional way. The fringe makes its grand comeback.

Exploring the homes of the Belgian royal family. Also, the House of Ligne, environmentally-friendly princes, a royal donation, and more.

A look at the extraordinary story of a southern cafe that was once frequented by local fishermen before being adopted by Saint-Germain-des-Prés' greatest artists, most notably Boris Vian. Simone Ducksteinrepresents the memory of a hotel that is as.

From lobster-fishing at sea with the Storm brothers to harvesting salt in the salt marshes with Stéphane Raffin, before discovering how the Pays des Olonnes takes care of its wild bird population. We also explore the fascinating history of the sole.

Discover Switzerland's most amazing gardens, each a true tiny piece of heaven hidden behind hedges and gates. Who are the enthusiasts who are creating them? What are the secrets behind their success?

The Domaine de Valençay, originally built in Renaissance style, was acquired by Prince de Talleyrand in 1803, becoming his stately home and seat of power.

Pilgrims have been crossing France since medieval times on their way to Santiago de Compostela. Our epic adventure takes us via one of four French paths that lead to the Spanish sanctuary: the Voie de Vézelay in deep Burgundy.

The Bassin d'Arcachon, known for the Dune du Pilat, Europe's tallest dune, its architectural legacy, its oyster-growers and stilt settlements, and its soft sandy beaches, has maintained its distinct nature, traditions, and authenticity.

Mory Sacko is in Saint-Martin-de-Belleville, a ski resort in Les 3 Vallées, along with humorist and actor Manu Payet. Today's meal features tataki and fish confit.

The exhibition ''Thierry Mugler: Couturissime'' at the Decorative Arts Museum in Paris. All you need to know about the origins of fancy dress. In Marseille, the Cordesse family make sails the traditional way. The fringe makes its grand comeback.

Exploring the homes of the Belgian royal family. Also, the House of Ligne, environmentally-friendly princes, a royal donation, and more.

A look at the extraordinary story of a southern cafe that was once frequented by local fishermen before being adopted by Saint-Germain-des-Prés' greatest artists, most notably Boris Vian. Simone Ducksteinrepresents the memory of a hotel that is as.

From lobster-fishing at sea with the Storm brothers to harvesting salt in the salt marshes with Stéphane Raffin, before discovering how the Pays des Olonnes takes care of its wild bird population. We also explore the fascinating history of the sole.

Discover Switzerland's most amazing gardens, each a true tiny piece of heaven hidden behind hedges and gates. Who are the enthusiasts who are creating them? What are the secrets behind their success?

The Domaine de Valençay, originally built in Renaissance style, was acquired by Prince de Talleyrand in 1803, becoming his stately home and seat of power.

They are plentiful in the Jura region, as long as your dog has a keen sense of smell. The truffle, which was once considered a plain potato, has evolved into a luxury commodity.

In the Béarn, Éric Perrin tries his hand at mountain rock climbing. Meanwhile, Carine Aigon discovers the art of puppetry. In the Loiret, Cyril Hue meets a flock of angora sheep, and in Lille, Kamini learns the art of working with porcelain.

Chuck Hughes begins by cooking crispy bruschetta with cauliflower, sardines and fried garlic. Followed by cod fritters.

Since its creation in 1903, the Tour de France has shaped the French collective memory, establishing itself as one of the country's most unifying sports events. How did it become such an intrinsic part of French life.

Oli's project is increasingly becoming more definite. However, knowing that he would soon have to stop preparing and start doing puts him in a difficult situation.

We meet Carlos Magdalena, horticulturalist at Kew Gardens, London. Focus on the story of ''bouchots'', the wooden piles used for mussel growing. Visit to the Ewen Gardens in the Morbihan. ''Don't panic'' offers Caroline and Laurence a helping hand.

We travel to Loverval, near Charleroi, to find a contemporary new-build on a noticeably uneven building site. Then on to Ghent and the makeover of an old brewery, followed by a visit to Marseille's Maison Empereur.

An immersive exploration of the Musée de La Poste. Multi-talented artist, Camille Romagnani works with a fascinating range of different materials. A wardrobe classic, the once-boring office suit has been totally reinvented by Rokh.

We arepreparing Quebec lamb and recommending meals to go with it. Ricardo prepares lamb cutlets, mint gremolata, and mashed potato with mint.

The Château de Villandry, Indre-et-Loire, has perhaps the most beautiful French gardens, rivaling those of Versailles.

They are plentiful in the Jura region, as long as your dog has a keen sense of smell. The truffle, which was once considered a plain potato, has evolved into a luxury commodity.

In the Béarn, Éric Perrin tries his hand at mountain rock climbing. Meanwhile, Carine Aigon discovers the art of puppetry. In the Loiret, Cyril Hue meets a flock of angora sheep, and in Lille, Kamini learns the art of working with porcelain.

Chuck Hughes begins by cooking crispy bruschetta with cauliflower, sardines and fried garlic. Followed by cod fritters.

Since its creation in 1903, the Tour de France has shaped the French collective memory, establishing itself as one of the country's most unifying sports events. How did it become such an intrinsic part of French life.

Oli's project is increasingly becoming more definite. However, knowing that he would soon have to stop preparing and start doing puts him in a difficult situation.

We meet Carlos Magdalena, horticulturalist at Kew Gardens, London. Focus on the story of ''bouchots'', the wooden piles used for mussel growing. Visit to the Ewen Gardens in the Morbihan. ''Don't panic'' offers Caroline and Laurence a helping hand.

We travel to Loverval, near Charleroi, to find a contemporary new-build on a noticeably uneven building site. Then on to Ghent and the makeover of an old brewery, followed by a visit to Marseille's Maison Empereur.

An immersive exploration of the Musée de La Poste. Multi-talented artist, Camille Romagnani works with a fascinating range of different materials. A wardrobe classic, the once-boring office suit has been totally reinvented by Rokh.

We arepreparing Quebec lamb and recommending meals to go with it. Ricardo prepares lamb cutlets, mint gremolata, and mashed potato with mint.

The Château de Villandry, Indre-et-Loire, has perhaps the most beautiful French gardens, rivaling those of Versailles.

They are plentiful in the Jura region, as long as your dog has a keen sense of smell. The truffle, which was once considered a plain potato, has evolved into a luxury commodity.

In the Béarn, Éric Perrin tries his hand at mountain rock climbing. Meanwhile, Carine Aigon discovers the art of puppetry. In the Loiret, Cyril Hue meets a flock of angora sheep, and in Lille, Kamini learns the art of working with porcelain.

Chuck Hughes begins by cooking crispy bruschetta with cauliflower, sardines and fried garlic. Followed by cod fritters.

Since its creation in 1903, the Tour de France has shaped the French collective memory, establishing itself as one of the country's most unifying sports events. How did it become such an intrinsic part of French life.

Oli's project is increasingly becoming more definite. However, knowing that he would soon have to stop preparing and start doing puts him in a difficult situation.

We meet Carlos Magdalena, horticulturalist at Kew Gardens, London. Focus on the story of ''bouchots'', the wooden piles used for mussel growing. Visit to the Ewen Gardens in the Morbihan. ''Don't panic'' offers Caroline and Laurence a helping hand.

We travel to Loverval, near Charleroi, to find a contemporary new-build on a noticeably uneven building site. Then on to Ghent and the makeover of an old brewery, followed by a visit to Marseille's Maison Empereur.

An immersive exploration of the Musée de La Poste. Multi-talented artist, Camille Romagnani works with a fascinating range of different materials. A wardrobe classic, the once-boring office suit has been totally reinvented by Rokh.

We arepreparing Quebec lamb and recommending meals to go with it. Ricardo prepares lamb cutlets, mint gremolata, and mashed potato with mint.

The Château de Villandry, Indre-et-Loire, has perhaps the most beautiful French gardens, rivaling those of Versailles.

They are plentiful in the Jura region, as long as your dog has a keen sense of smell. The truffle, which was once considered a plain potato, has evolved into a luxury commodity.

In the Béarn, Éric Perrin tries his hand at mountain rock climbing. Meanwhile, Carine Aigon discovers the art of puppetry. In the Loiret, Cyril Hue meets a flock of angora sheep, and in Lille, Kamini learns the art of working with porcelain.

Chuck Hughes begins by cooking crispy bruschetta with cauliflower, sardines and fried garlic. Followed by cod fritters.

Since its creation in 1903, the Tour de France has shaped the French collective memory, establishing itself as one of the country's most unifying sports events. How did it become such an intrinsic part of French life.

Oli's project is increasingly becoming more definite. However, knowing that he would soon have to stop preparing and start doing puts him in a difficult situation.

We meet Carlos Magdalena, horticulturalist at Kew Gardens, London. Focus on the story of ''bouchots'', the wooden piles used for mussel growing. Visit to the Ewen Gardens in the Morbihan. ''Don't panic'' offers Caroline and Laurence a helping hand.

We travel to Loverval, near Charleroi, to find a contemporary new-build on a noticeably uneven building site. Then on to Ghent and the makeover of an old brewery, followed by a visit to Marseille's Maison Empereur.

An immersive exploration of the Musée de La Poste. Multi-talented artist, Camille Romagnani works with a fascinating range of different materials. A wardrobe classic, the once-boring office suit has been totally reinvented by Rokh.

We arepreparing Quebec lamb and recommending meals to go with it. Ricardo prepares lamb cutlets, mint gremolata, and mashed potato with mint.

The Château de Villandry, Indre-et-Loire, has perhaps the most beautiful French gardens, rivaling those of Versailles.

On the menu: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

In Alsace, each year and for decades past, enthusiasts have spent days making nativity scenes. A visitor trail, visiting some 40 different crèches, offers an opportunity to discover them and remember the original meaning of Advent.

It's always handy to keep a tin of tuna in the kitchen. Ricardo prepares a tuna noodle casserole and a grilled tomato sauce that also includes tuna.

Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

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

Featuring "Werther," composed between 1885 and 1887 by Jules Massenet and inspired by Goethe's epistolary novel. Extracts from the performance given in 2022 at the Bordeaux Opera House.

On the menu: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

We push open the doors to the Museum of the Armed Forces Health Service. The delicate, dreamy beauty of nature inspires Morgane Pasqualini's work. The fashion house Paco Rabanne presents a runway show where the subconscious drives creation.

Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing.

Walls have had a voice in the city of Marseille for decades now. Meeting Mademoiselle Maurice, an artist expressing herself through origami-like dispersion art. Then to the Bowl du Prado skate park, the heart of Marseille skateboarding, and Place Castellane for the virtuous hot dog by the restaurant Yo.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

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: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

On the menu: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

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

On the menu: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

Programme summary: Two original home extensions near Huy; Week-end: Six Senses Yao Noi, in Phuket; Brik'expert: pouring a concrete slab for a parking area; Expertise: rugs by Laure Kasiers; How-to-do-it: a graphic paint finish for a wall and door.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

The designer Mossi Traoré discusses his 2023-2024 autumn-winter ready to wear collection, featuring the theme of dancing on the moon! A completely new take on cosmopolitan clothing.

Former pupil at the IFM (French Fashion Institute), Vincent Pressiat created his first collection single-handedly during the Covid pandemic. A total of 69 items produced in just three months.

On the menu: almond and dark chocolate cookies, oatmeal and grape biscuits, sweet potato and cranberry muffins and cheese craquelins.

Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.

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.

Ricardo demonstrates how to make authentic Mexican corn tortillas at home. He also teaches how to make prawn tacos and mango salsa.

On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

Oli and Simon visit a plot of land that's for sale... it's love at first sight. They then meet Marie and Guillaume who, without having inherited family land, still managed to set up their own business: Le Mangeoir.

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.

For a speedy solution when you need a sugar fix, Ricardo presents three recipes that only take a few minutes and a single bowl to prepare.

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

The crew explores the Canadian Province of New Brunswick.

On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

In Alsace, each year and for decades past, enthusiasts have spent days making nativity scenes. A visitor trail, visiting some 40 different crèches, offers an opportunity to discover them and remember the original meaning of Advent.

It's always handy to keep a tin of tuna in the kitchen. Ricardo prepares a tuna noodle casserole and a grilled tomato sauce that also includes tuna.

Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species.

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.

For a speedy solution when you need a sugar fix, Ricardo presents three recipes that only take a few minutes and a single bowl to prepare.

The "French touch" at its best.

Featuring "Werther," composed between 1885 and 1887 by Jules Massenet and inspired by Goethe's epistolary novel. Extracts from the performance given in 2022 at the Bordeaux Opera House.

On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

We push open the doors to the Museum of the Armed Forces Health Service. The delicate, dreamy beauty of nature inspires Morgane Pasqualini's work. The fashion house Paco Rabanne presents a runway show where the subconscious drives creation.

Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing.

Walls have had a voice in the city of Marseille for decades now. Meeting Mademoiselle Maurice, an artist expressing herself through origami-like dispersion art. Then to the Bowl du Prado skate park, the heart of Marseille skateboarding, and Place Castellane for the virtuous hot dog by the restaurant Yo.

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.

For a speedy solution when you need a sugar fix, Ricardo presents three recipes that only take a few minutes and a single bowl to prepare.

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: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

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.

For a speedy solution when you need a sugar fix, Ricardo presents three recipes that only take a few minutes and a single bowl to prepare.

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

On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

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.

For a speedy solution when you need a sugar fix, Ricardo presents three recipes that only take a few minutes and a single bowl to prepare.

During the ready-to-wear and haute couture fashion shows in Paris, Viviane Blassel invites the designers to watch their own show and talk about their creations. The interviews take place in a homely setting that encourages them to relax and open up, givi.

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

On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot.

Programme summary: Two original home extensions near Huy; Week-end: Six Senses Yao Noi, in Phuket; Brik'expert: pouring a concrete slab for a parking area; Expertise: rugs by Laure Kasiers; How-to-do-it: a graphic paint finish for a wall and door.

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.