TV5 Monde Style (Sling) (TV5MS)

Sculptor Sybille Besançon creates art using the humble bramble.

Passionate about French chic, ambassadress Katherina Marx surrounds herself with major figures from the worlds of fashion, design, gastronomy, and fine living. Each episode features an iconic guest and a series of special reports.

Émilie Rizzetto shares two recipes for tasty teatime treats: chocolate bars with puffed quinoa and dried fruit energy balls.

In the 16th century, the whole kingdom knew of this astrologist who predicted the future: Nostradamus.

Sculptor Sybille Besançon creates art using the humble bramble.

Passionate about French chic, ambassadress Katherina Marx surrounds herself with major figures from the worlds of fashion, design, gastronomy, and fine living. Each episode features an iconic guest and a series of special reports.

French creativity is booming in the fields of fashion, crafts, design, beauty and gastronomy. 'Tendance XXI' showcases a know-how that evolves in tune with the times, sometimes even anticipating them.

At the Brasserie de l'Aubrée we meet Xavier Héritier, a brewer constantly innovating thanks to his contacts with other local producers. We accept Marie-France Girad's invitation to wander fragrant lavender fields and olive groves.

French creativity is booming in the fields of fashion, crafts, design, beauty and gastronomy. 'Tendance XXI' showcases a know-how that evolves in tune with the times, sometimes even anticipating them.

At the Brasserie de l'Aubrée we meet Xavier Héritier, a brewer constantly innovating thanks to his contacts with other local producers. We accept Marie-France Girad's invitation to wander fragrant lavender fields and olive groves.

French creativity is booming in the fields of fashion, crafts, design, beauty and gastronomy. 'Tendance XXI' showcases a know-how that evolves in tune with the times, sometimes even anticipating them.

At the Brasserie de l'Aubrée we meet Xavier Héritier, a brewer constantly innovating thanks to his contacts with other local producers. We accept Marie-France Girad's invitation to wander fragrant lavender fields and olive groves.

French creativity is booming in the fields of fashion, crafts, design, beauty and gastronomy. 'Tendance XXI' showcases a know-how that evolves in tune with the times, sometimes even anticipating them.

At the Brasserie de l'Aubrée we meet Xavier Héritier, a brewer constantly innovating thanks to his contacts with other local producers. We accept Marie-France Girad's invitation to wander fragrant lavender fields and olive groves.

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

For Valentine's Day, Ricardo lovingly prepares a chocolate and raspberry cake.

Are France's fishermen heading for extinction? With the profession having been in crisis for forty years, the tense ecological context today and the uncertain economic future, the young generation is hesitant about taking over.

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

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

Marc Maulà presents his meatloaf recipe. He divides it into several portions ready for the freezer; keeping some back to make a sandwich.

Still in Marseille, Richard Orlinski meets Mahn Kloix, one of the street artists most frequently represented in the city, and discovers rap by 3e OEil, before heading off to La Friche la Belle de Mai, a cultural complex.

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

Mory Sacko is on the shores of the Étang de Thau with Terrence Telle, model and actor. On the day's menu: Rockfeller-style oysters.

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

We are in the southernmost region of the Maurienne for a programme in celebration of winter and the snow that comes with it. Snow that some turn into veritable works of art.

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

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.

In the Natural Region of the Aunis, Claire and Vincent gather seaweed from the Pointe du Chay headland, before transforming it into something totally delicious. Benoît and François farm mussels to sample directly on the quayside.

Today, it's an extreme programme with a visit to the highest village in Europe, inhabited all year round. For the second visit, we go to the circus. More precisely to the place where the permanent employees of the circus Pipistrello live.

On the menu is Asian-style pulled chicken, broccoli, and cheddar cream; one-person macaroni-cheese; chocolate clusters; and moist apple biscuits.

Adrien Joveneau presents a bike tour around the full RAVeL network, Wallonia's independent cycling route network. With each episode, the presenter tells us about a stage of his travel and discusses mobility and tourist resources in the region.

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.