TV5 Monde Style (Sling) (TV5MS)

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.

The few remaining craftsmen who make briar pipes in the town of Saint-Claude share their stories. Roaming grocer Jean-Luc shows his typical day of selling groceries from his van in the Auvergne countryside. Chef Christian Constant shares his special recipe for roast beef.

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

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

The Congo basin forest contains the world's greatest carbon deposit and, if protected, has the potential to promote spiritual rejuvenation.

The first acclimatisation climb: Deadman's Peak at 5,400 metres. Despite the warnings from Roman Hari, the expedition's mountain doctor, the boys want to go too high, too quickly and soon discover the effects brought on by the altitude.

Lyon chef Davy Tissot invites viewers to join him in exploring the city of his birth: a veritable declaration of love to Lyon and its gastronomy.

Rather than traveling to the far north's forests to connect with nature, we'd be better off looking after our urban woods. Unfortunately, climate change is putting our city's trees at jeopardy.

The few remaining craftsmen who make briar pipes in the town of Saint-Claude share their stories. Roaming grocer Jean-Luc shows his typical day of selling groceries from his van in the Auvergne countryside. Chef Christian Constant shares his special recipe for roast beef.

The "French touch" at its best.

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

The Congo basin forest contains the world's greatest carbon deposit and, if protected, has the potential to promote spiritual rejuvenation.

The first acclimatisation climb: Deadman's Peak at 5,400 metres. Despite the warnings from Roman Hari, the expedition's mountain doctor, the boys want to go too high, too quickly and soon discover the effects brought on by the altitude.

Corinne's cuisine takes us to not one but two countries: from Montreal to Casablanca and from Casablanca to Jerusalem. She teaches us all about the tajine and how to make the legendary Moroccan couscous.

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.

The few remaining craftsmen who make briar pipes in the town of Saint-Claude share their stories. Roaming grocer Jean-Luc shows his typical day of selling groceries from his van in the Auvergne countryside. Chef Christian Constant shares his special recipe for roast beef.

Today is all about comfort food: Ricardo makes cranberry bread withmasala chai.

The Congo basin forest contains the world's greatest carbon deposit and, if protected, has the potential to promote spiritual rejuvenation.

The first acclimatisation climb: Deadman's Peak at 5,400 metres. Despite the warnings from Roman Hari, the expedition's mountain doctor, the boys want to go too high, too quickly and soon discover the effects brought on by the altitude.

Getting back to basics, recharging the batteries and exploring the Grand Est by enjoying an activity in the great outdoors, by meeting those who dare to live their passion to the full and by sampling the very best this north-eastern region of France has.

To reduce food waste, businesses repurpose food that has been rejected as deformed or broken. A nutrition table for carbs and fats is also on the agenda, as are ideas for flavoring popcorn and a menu to commemorate Têt, the Vietnamese New Year.

In February 2022, Hermine and Sasha move into their new home in Lorient. But not only are they going to share the same house, but they'll also be sharing the same project: participating in the Mini Transat.

The few remaining craftsmen who make briar pipes in the town of Saint-Claude share their stories. Roaming grocer Jean-Luc shows his typical day of selling groceries from his van in the Auvergne countryside. Chef Christian Constant shares his special recipe for roast beef.

For Christmas, Ricardo is going all in for cranberries! He prepares turkey sandwiches with cranberry chutney, and lime bars also prepared with cranberries.

The Congo basin forest contains the world's greatest carbon deposit and, if protected, has the potential to promote spiritual rejuvenation.

The first acclimatisation climb: Deadman's Peak at 5,400 metres. Despite the warnings from Roman Hari, the expedition's mountain doctor, the boys want to go too high, too quickly and soon discover the effects brought on by the altitude.

Towns and buildings to discover at the Cité de l'Architecture et du Patrimoine. Then, from the kitchens of the greatest chefs to that of the Lucas Carton Paris, the star-studded career of Hugo Bourny. And later, Chemena Kamali takes control at Chloé.

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.

Orlinski has a rendezvous in the studio-workshop of Zach Oreo, creator of Badass Bear and representative of the Barcelona melting-pot. We also enjoy a guided tour of the Catalan rumba with Antoine; meet up with Mark, cultural director of Montana Colors.

The few remaining craftsmen who make briar pipes in the town of Saint-Claude share their stories. Roaming grocer Jean-Luc shows his typical day of selling groceries from his van in the Auvergne countryside. Chef Christian Constant shares his special recipe for roast beef.

We're out to impress today with a classic French dessert: a croquembouche! Ricardo demonstrates how to create this towering masterpiece of cream-filled choux buns.

The Michelin-starred chef Guy Martin presents products emblematic of France and suggests a recipe to prepare them.

The Congo basin forest contains the world's greatest carbon deposit and, if protected, has the potential to promote spiritual rejuvenation.

The first acclimatisation climb: Deadman's Peak at 5,400 metres. Despite the warnings from Roman Hari, the expedition's mountain doctor, the boys want to go too high, too quickly and soon discover the effects brought on by the altitude.

From the Mediterranean coast to the Alpine peaks, the banks of the Loire to the shores of the Atlantic and the Pyrenees to the heart of Paris, the new nomads lead us on an exploration of their region, far from the beaten track.

Mory Sacko is in Reims with the voice coach Adeline Toniutti. On the menu for the day is scallops with a champagne sauce.