2024-07-02 00:20 Météo à la carte 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. 01:18 Ricardo 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. 01:40 L'art et la matière Fashion, crafts, design, art of living... The 'French touch' at its best. 01:54 Pays et marchés du monde The crew explores the Canadian Province of New Brunswick. 02:00 Savourer On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot. 02:42 5 chefs dans ma cuisine 03:04 Courants d'est 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. 03:30 Ricardo 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. 03:51 Littoral Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species. 04:16 Météo à la carte 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. 05:15 Ricardo 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. 05:37 L'art et la matière The "French touch" at its best. 05:51 Maestro ! 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. 06:00 Savourer On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot. 06:42 5 chefs dans ma cuisine 07:03 Version française 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. 07:29 5 chefs dans ma cuisine Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing. 07:51 Sur les murs 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. 08:17 Météo à la carte 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. 09:15 Ricardo 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. 09:37 L'art et la matière The "French touch" at its best. 09:51 Sensible, une montagne en partage Eight episodes that walk in the footsteps of Geoffrey Garcel and Sébastien De Danieli, two nature photographers. 10:00 Savourer On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot. 10:41 5 chefs dans ma cuisine 11:03 Les nouveaux nomades 11:29 Cuisine ouverte Mory Sacko is in Évian-les-Bains with Indira Ampiot, Miss France 2023. On the menu: perch. 12:00 Nos amis sauvages 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. 12:27 Météo à la carte 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. 13:25 Ricardo 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. 13:47 L'art et la matière Fashion, crafts, design, art of living... The 'French touch' at its best. 14:00 Savourer On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot. 14:42 5 chefs dans ma cuisine 15:03 C'est plus qu'un jardin 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. 15:27 Succulent ! Quiche Lorraine is a simple recipe, but one that can also be reinvented in many different ways. 15:54 Chroniques d'en haut 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. 16:20 Météo à la carte 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. 17:19 Ricardo 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. 17:41 Démo de mode 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. 17:54 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''. 17:59 Savourer On the menu: pulled pork tostadas, salmon and sweetcorn burgers, udon noodle and edamame salad and panzanella with beetroot. 18:41 5 chefs dans ma cuisine 19:03 Une brique dans le ventre 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. 19:32 Épicerie fine 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. 19:59 Ding dong : montre-moi ta maison ! 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. 20:15 Météo à la carte 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. 21:14 Ricardo 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. 21:36 L'art et la matière 21:50 Tendance XXI Express 22:00 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 22:41 5 chefs dans ma cuisine 23:03 Une brique dans le ventre 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. 23:33 Épicerie fine 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. 23:59 Ding dong : montre-moi ta maison ! 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.
2024-07-03 00:20 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 01:19 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 01:41 L'art et la matière Fashion, crafts, design, art of living. The 'French touch' at its best. 01:55 Pays et marchés du monde Every episode offers a different journey. Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people and, of course, a traditional market and a local speciality. 02:01 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 02:43 5 chefs dans ma cuisine 03:05 Tendance XXI 03:32 Chef oli vire champêtre 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. 03:54 C'est du belge 04:21 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 05:20 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 05:42 L'art et la matière The "French touch" at its best. 05:56 Vf The world of French chic. 06:01 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 06:43 5 chefs dans ma cuisine 07:04 Courants d'est 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. 07:30 Ricardo 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. 07:52 Littoral Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species. 08:17 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 09:16 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 09:38 L'art et la matière The "French touch" at its best. 09:52 Maestro ! Inspired by Virgil's "Aeneid," "Les Troyens" is a five act opera by Hector Berlioz, composed between 1856 and 1858. 10:01 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 10:42 5 chefs dans ma cuisine 11:04 Version française 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. 11:30 5 chefs dans ma cuisine Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing. 11:52 Sur les murs 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. 12:18 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 13:16 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 13:38 L'art et la matière The "French touch" at its best. 13:52 Tendance XXI Express 14:02 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 14:44 5 chefs dans ma cuisine 15:05 Les nouveaux nomades 15:32 Cuisine ouverte Mory Sacko is in Évian-les-Bains with Indira Ampiot, Miss France 2023. On the menu: perch. 16:03 Nos amis sauvages 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. 16:29 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 17:28 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 17:50 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle. a round-up of the best moments from ''Tendance XXI''. 18:00 Savourer On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes. 18:41 5 chefs dans ma cuisine 19:03 C'est plus qu'un jardin 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. 19:27 Succulent ! Quiche Lorraine is a simple recipe, but one that can also be reinvented in many different ways. 19:54 Chroniques d'en haut 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. 20:20 Météo à la carte Highlighting the meteorological events of the day and the latest reports. 21:19 Ricardo Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines. 21:41 L'art et la matière 21:55 Tendance XXI Express 22:00 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 22:41 5 chefs dans ma cuisine 23:03 C'est plus qu'un jardin 23:27 Succulent ! 23:54 Chroniques d'en haut 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.
2024-07-04 00:20 Météo à la carte 01:17 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 01:39 L'art et la matière Fashion, crafts, design, art of living... The 'French touch' at its best. 01:53 Pays et marchés du monde The crew heads to Sierra Vista, Arizona. 02:00 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 02:41 5 chefs dans ma cuisine 03:03 Une brique dans le ventre 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. 03:32 Épicerie fine 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. 03:59 Ding dong : montre-moi ta maison ! 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. 04:20 Météo à la carte 05:16 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 05:38 L'art et la matière The "French touch" at its best. 05:52 Vf 06:00 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 06:41 5 chefs dans ma cuisine 07:03 Tendance XXI 07:30 Chef oli vire champêtre 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. 07:52 C'est du belge 08:19 Météo à la carte 09:16 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 09:38 L'art et la matière The "French touch" at its best. 09:52 Maestro ! The story of the love between Rosina and Almaviva, chaperoned by... Figaro. This masterpiece of Italian comic opera, composed by Gioachino Rossini in 1816 in apparently no more than thirteen days, is based on the work by Beaumarchais. 10:01 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 10:42 5 chefs dans ma cuisine 11:04 Courants d'est 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. 11:30 Ricardo 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. 11:51 Littoral Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species. 12:17 Météo à la carte 13:13 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 13:35 L'art et la matière The "French touch" at its best. 13:49 L'art et la matière The "French touch" at its best. 14:02 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 14:44 5 chefs dans ma cuisine 15:05 Version française 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. 15:31 5 chefs dans ma cuisine Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing. 15:53 Sur les murs 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. 16:19 Météo à la carte 17:15 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 17:37 Démo de mode The designer Imane Ayissi presents a sparkling and colourful haute couture collection, designed using a mixture of European and African materials for the spring-summer 2023 season. 17:51 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI'.'. 17:53 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''. 18:00 Savourer On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs. 18:41 5 chefs dans ma cuisine 19:03 Les nouveaux nomades 19:30 Cuisine ouverte Mory Sacko is in Évian-les-Bains with Indira Ampiot, Miss France 2023. On the menu: perch. 20:00 Nos amis sauvages 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. 20:27 Météo à la carte 21:23 Ricardo Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles. 21:45 L'art et la matière 22:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 22:41 5 chefs dans ma cuisine 23:03 Les nouveaux nomades 23:29 Cuisine ouverte 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.
2024-07-05 00:00 Nos amis sauvages 00:27 Météo à la carte 01:23 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 01:45 L'art et la matière Fashion, crafts, design, art of living... The 'French touch' at its best. 02:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 02:41 5 chefs dans ma cuisine 03:03 C'est plus qu'un jardin 03:27 Succulent ! 03:54 Chroniques d'en haut 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. 04:20 Météo à la carte 05:16 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 05:38 L'art et la matière 05:51 Maestro 06:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 06:41 5 chefs dans ma cuisine 07:03 Une brique dans le ventre 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. 07:32 Épicerie fine 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. 07:59 Ding dong : montre-moi ta maison ! 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. 08:20 Météo à la carte 09:16 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 09:38 L'art et la matière 09:51 Maestro ! 'O Scarpia, we meet before God!'' Created in 1900 in Rome, ''Tosca'', composed by Giacomo Puccini, based on the play by Victorien Sardou, is one of the most popular operas of the lyrical repertory. Here we discover the production created by Pierre Audi i. 10:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 10:41 5 chefs dans ma cuisine 11:03 Tendance XXI 11:30 Chef oli vire champêtre 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. 11:52 C'est du belge 12:20 Météo à la carte 13:16 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 13:38 L'art et la matière 13:51 Tendance XXI Express 14:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 14:42 5 chefs dans ma cuisine 15:03 Courants d'est 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. 15:29 Ricardo 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. 15:50 Littoral Ronon Le Corre has been a shellfish picker for the last twenty years, gathering one particular species. 16:16 Météo à la carte 17:12 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 17:34 Démo de mode In 2009, Julien Fournié launched his fashion house and gained the haute couture label in January 2017. Meeting with the designer who talks about his 2017-2018 haute couture collection. 17:48 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''. 17:50 Tendance xxi express Fashion, craftwork, design, beauty, cuisine, lifestyle... a round-up of the best moments from ''Tendance XXI''. 18:00 Savourer Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia. 18:41 5 chefs dans ma cuisine 19:03 Version française 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. 19:29 5 chefs dans ma cuisine Arnaud Marchand cooks a rack of Quebec lamb with northern spices, served with a celeriac purée for the perfect flavor pairing. 19:51 Sur les murs 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. 20:16 Météo à la carte 21:12 Ricardo To use up the remains of a Halloween pumpkin, Ricardo suggests two recipes to cook both flesh and seeds: a chicken and pumpkin curry and pumpkin seed pesto. 21:34 L'art et la matière 21:48 Tendance XXI Express 22:00 Passe-moi les jumelles 22:27 Les nouveaux nomades 22:53 5 chefs dans ma cuisine Émilie Rizzetto shares two recipes for tasty teatime treats: chocolate bars with puffed quinoa and dried fruit energy balls. 23:14 Secrets d'histoire In the 16th century, the whole kingdom knew of this astrologist who predicted the future: Nostradamus.
2024-07-06 00:56 Chef oli vire champêtre 01:17 Silence, ça pousse ! Sculptor Sybille Besançon creates art using the humble bramble. 02:08 Une brique dans le ventre 02:32 Version française 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. 02:57 Ricardo 03:18 Mon plus beau village 04:00 Passe-moi les jumelles 04:27 Les nouveaux nomades 04:53 5 chefs dans ma cuisine Émilie Rizzetto shares two recipes for tasty teatime treats: chocolate bars with puffed quinoa and dried fruit energy balls. 05:14 Secrets d'histoire In the 16th century, the whole kingdom knew of this astrologist who predicted the future: Nostradamus. 06:56 Chef oli vire champêtre 07:17 Silence, ça pousse ! Sculptor Sybille Besançon creates art using the humble bramble. 08:08 Une brique dans le ventre 08:32 Version française 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. 08:57 Ricardo 09:18 Mon plus beau village 10:00 Passe-moi les jumelles 10:27 Les nouveaux nomades 10:53 5 chefs dans ma cuisine Émilie Rizzetto shares two recipes for tasty teatime treats: chocolate bars with puffed quinoa and dried fruit energy balls. 11:14 Secrets d'histoire In the 16th century, the whole kingdom knew of this astrologist who predicted the future: Nostradamus. 12:56 Chef oli vire champêtre 13:17 Silence, ça pousse ! Sculptor Sybille Besançon creates art using the humble bramble. 14:08 Une brique dans le ventre 14:32 Version française 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. 14:57 Ricardo 15:18 Mon plus beau village 16:00 Passe-moi les jumelles 16:27 Les nouveaux nomades 16:53 5 chefs dans ma cuisine Émilie Rizzetto shares two recipes for tasty teatime treats: chocolate bars with puffed quinoa and dried fruit energy balls. 17:14 Secrets d'histoire In the 16th century, the whole kingdom knew of this astrologist who predicted the future: Nostradamus. 18:56 Chef oli vire champêtre 19:17 Silence, ça pousse ! Sculptor Sybille Besançon creates art using the humble bramble. 20:08 Une brique dans le ventre 20:32 Version française 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. 20:57 Ricardo 21:18 Mon plus beau village 22:00 Les 100 lieux qu'il faut voir 22:52 Échappées belles
2024-07-07 00:21 Cuisine ouverte 00:51 Tendance xxi 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. 01:17 C'est du belge 01:44 Maisons & hôtels de légende 02:29 Épicerie fine 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. 02:55 Histoire(s) de jardins 03:23 Château ! 04:00 Les 100 lieux qu'il faut voir 04:52 Échappées belles 06:21 Cuisine ouverte 06:51 Tendance xxi 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. 07:17 C'est du belge 07:44 Maisons & hôtels de légende 08:29 Épicerie fine 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. 08:55 Histoire(s) de jardins 09:24 Château ! 10:00 Les 100 lieux qu'il faut voir 10:52 Échappées belles 12:21 Cuisine ouverte 12:51 Tendance xxi 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. 13:17 C'est du belge 13:44 Maisons & hôtels de légende 14:29 Épicerie fine 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. 14:55 Histoire(s) de jardins 15:22 Château ! 16:00 Les 100 lieux qu'il faut voir 16:52 Échappées belles 18:21 Cuisine ouverte 18:51 Tendance xxi 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. 19:17 C'est du belge 19:44 Maisons & hôtels de légende