TV5 Monde Style (Sling) (TV5MS)

On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes.

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.

Highlighting the meteorological events of the day and the latest reports.

Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines.

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

On the menu are lunch-time tacos; speedy croustade; bread with cheddar cheese and chorizo; and cream of wheat and red fruit cakes.

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.

Highlighting the meteorological events of the day and the latest reports.

Using the same vanilla-flavoured cake mixture, Ricardo prepares two different desserts: a marbled mocha Bundt cake and green tea and frosted lemon madeleines.

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

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

The crew heads to Sierra Vista, Arizona.

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

The "French touch" at its best.

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

The "French touch" at its best.

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.

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

The "French touch" at its best.

The "French touch" at its best.

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

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.

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

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

On the menu are sticky Asian meatballs; vegetarian meatball subs; gnudis with butter and lemon; and turkey and courgette meatballs.

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.

Ricardo presents two recipes that are quick and easy to prepare: Tex-Mex style beef macaroni, and chicken soup with konjac noodles.

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

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

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

'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.

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

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.

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

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

Featuring honey and sea buckthorn ricotta; mushroom humus; temphe and microgreen salad; home-made pizza dough; and rosemary, garlic and parmesan focaccia.

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.

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.

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.

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.

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.

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.