TV5 Monde Style (Sling) (TV5MS)

Mory Sacko is in Saint-Dyé-sur-Loire, in the Loir-et-Cher, with humorist Max Boublil. On the menu: pho-style mushroom soup.

Programme summary: Spotlight on the haute couture shows; Did haute couture really originate in France; Fashion historian Denis Bruna provides the answer; How to make sure you never go over the top; David Kwok and Sébastien Woirin.

A light-hearted culinary programme with a lively duo: Fanny Jandrain and the Michelin star-rated chef Maximilien Dienst. The two friends are joined by commentators to talk about food, trends and culinary news in a relaxed, good-humoured atmosphere.

Discovering "Alice au Cabaret" at the Magic Mirror and looking back at some of the most magical and festive encounters throughout the year. Also on the program: David Jeanmotte's snowy heart; a Belgian oyster-farmer in Normandy; a Belgian at the Paradis.

Saint-Bonnet-le-Froid, population 250, could have suffered the same fate as many other rural municipalities: shops and schools closed, youngsters moving away. But today it is renowned as a center for French gastronomy.

This show highlights attractive places and lavish hotels in Canada.

In today's programme: - Don't panic: in Daniel's garden - Encounter: William Amor - Discovery: urban farms - Visit: the gardens of Païri Daiza, near Mons in Belgium - Do It Yourself: deco ideas with Carole.

Land of traditions in the Quercy and natural region in the north-east of the Lot department, exploring the fields of the Limargue. Meeting Bernard, running a vineyard that's undergoing a veritable revival.

Discover the most extraordinary gardens in Switzerland, each a veritable little corner of paradise hidden behind its hedges and fences. Who are the enthusiasts working to create them? What are the secrets of their success.

Adrien Devyver wanders the streets of La Hulpe, his home town and a land of sculpture, lying at the edge of the Soignes Forest and only a step away from Brussels.

The programme examines how bikers enjoy their hobby.

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

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

Deeply attached to her mountains, Lorraine Pierrat uses only local produce. She is one of only two women honored by the French gastronomic guide Gault et Millau.

Quebec has implemented a new set of tariffs for water consumption as well as usage-based pricing. Also on the program: are water filters truly necessary, and what exactly do they filter?

In 1943, a bomber crashed in Saint-Donat. A group of people supposedly recovered the weapons and ammo on board and hurled them into the lake. Samuel and Mario's goal is to return these treasures of war to the surface.

A light-hearted culinary programme with a lively duo: Fanny Jandrain and the Michelin star-rated chef Maximilien Dienst. The two friends are joined by commentators to talk about food, trends and culinary news in a relaxed, good-humoured atmosphere.

A light-hearted culinary programme with a lively duo: Fanny Jandrain and the Michelin star-rated chef Maximilien Dienst. The two friends are joined by commentators to talk about food, trends and culinary news in a relaxed, good-humoured atmosphere.

On the menu: crepe soufflé for brunch, slow-cooked veggie sloppy Joe and chocolate truffles.

A show on French art and culture in fashion, crafts, design, beauty and cuisine.

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.

Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people, a traditional market and a local speciality.

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

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

By 2050, global oil reserves could be exhausted. At the Trotteuse farm, they see the future in a return to the past, with horses. The biodigester at Clovermead Farms offers almost complete energy self-sufficiency. And the eco-neighbourhood of Eva-Lanxmee.

Orlinski meets graffiti artist Eklor on Spuistraat in Amsterdam before they embark on a graffiti and sticker trip throughout the city. We also meet Eelco De Koning, the proprietor of Skatepark Noord, and dancer Sabou, an afrofusion teacher.

On the menu: tart with peelings, vacuum cooked fish and algae salt.

Ricardo demonstrates how to finish a dinner in style with a sweet touch: he makes crispy milk chocolate truffles.

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

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

Advertising has evolved dramatically throughout the years, from posters painted on buildings to today's tailored advertisements. However, one thing remains constant: celebrities' beneficial partnership with the world of advertising.

Mory Sacko is in Pézenas with actress Alice Pol. The menu features pâté de Pézenas, a local pie, given a contemporary twist.

Discovering the most extraordinary gardens in Switzerland, each a veritable little corner of paradise hidden behind its hedges and fences.

The menu includes a fillet of pork with a boreal sauce; pear and sweet clover frangipane: and a salad of carrots with dune pepper.

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

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

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

A visit to a house built entirely of concrete. Then to a unique and totally timeless home, that of the widow of the artist Hans Ruedi Giger, Oscar-winning creator of the alien in the film of the same name.

A madeleine is an iconic biscuit, star of childhood tea times, of literature and of palaces. A favorite with top pastry chefs who transform it into a luxury object, it originates from Commercy, in the Meuse. On today's menu: optical illusion madeleine.

Lake Geneva, the small inland sea astride the French-Switzerland border, is the largest lake in Western Europe. It stretches for more than 70 kilometres in length and for 13 kilometres at its widest point, between Évian and Lausanne.

The menu features garnished macaroni, marinated eggs, grilled tofu, and oven chips.

Ricardo prepares a couple of totally delicious but very quick recipes. On the menu: oven-cooked crispy tofu with vegetable salad and cod steaks served with a pesto and grapefruit couscous.

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

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

Marie-Fleur and Alexandre leave Montreal with their two children to settle in Kamouraska, Lower Saint-Lawrence.

He is the talented chef at Le Strato, Courchevel: Thomas Prodhomme welcomes us to his winter paradise. From the snow-covered trails to the cow byres of the alpine pastures, we discover all the flavours of his gourmet world.

A mother who is unique in her zero-wastepractices is spotlighted.Florence-Léa Siry shares some of her numerous insights and helpful hints. Tina tells how she launched the Bring Your Own Container Movement.

The menu features garnished macaroni, marinated eggs, grilled tofu, and oven chips.

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.

The Château de Haroué houses the collection of the Princes de Beauvau, considered to be one of the most prestigious royal collections.

Doug, the gardener at the cemetery of US soldiers who lost their lives in France, is spotlighted.

The menu includes: Greek salad with tofu feta; melon and mint gazpacho; and Korean-style grilled vegetables with chicken.

Dreny, a Colombian migrant, found her voyage to Canada as fascinating as the enticing foods she decided to create. We encounter a woman with remarkable strength.

The Southern Ardennes Nature Park has hills and plains intermingled with trees. Adrien Joveneau invites us to meet Harmonie Jardon, a lady who adores the countryside and its numerous treasures.

On the menu: crepe soufflé for brunch, slow-cooked veggie sloppy Joe and chocolate truffles.

Ricardo prepares a couple of totally delicious but very quick recipes. On the menu: oven-cooked crispy tofu with vegetable salad and cod steaks served with a pesto and grapefruit couscous.

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

Maison Lelièvre and Leleu Paris come together to write a new page in their history. The secrets of the corset. Lacoste expertise: the crocodile brand puts its chic tracksuits and polo shirts on show.

A table laden with all the ambiance of a Brazilian samba and the Rio Carnival as we discover Angelica's feijoada. A dish produced by the ingenuity of American slaves who had to make do with the food no-one else wanted.

The menu features garnished macaroni, marinated eggs, grilled tofu, and oven chips.

Ricardo prepares a couple of totally delicious but very quick recipes. On the menu: oven-cooked crispy tofu with vegetable salad and cod steaks served with a pesto and grapefruit couscous.

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

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

Deeply attached to her mountains, Lorraine Pierrat uses only local produce. She is one of only two women honored by the French gastronomic guide Gault et Millau.

Quebec has implemented a new set of tariffs for water consumption as well as usage-based pricing. Also on the program: are water filters truly necessary, and what exactly do they filter?

In 1943, a bomber crashed in Saint-Donat. A group of people supposedly recovered the weapons and ammo on board and hurled them into the lake. Samuel and Mario's goal is to return these treasures of war to the surface.

On the menu: crepe soufflé for brunch, slow-cooked veggie sloppy Joe and chocolate truffles.

Ricardo presents two simple recipes: Cajun-spiced linguine with shrimps and beef and caramelised onion toasts.

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

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

Orlinski meets graffiti artist Eklor on Spuistraat in Amsterdam before they embark on a graffiti and sticker trip throughout the city. We also meet Eelco De Koning, the proprietor of Skatepark Noord, and dancer Sabou, an afrofusion teacher.

On the menu: bowl of snow crab, pasta primavera and rhubarb, strawberry and white chocolate paletas.

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

Fashion, design, gastronomy, lifestyle... Discover the world of French chic!

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

Advertising has evolved dramatically throughout the years, from posters painted on buildings to today's tailored advertisements. However, one thing remains constant: celebrities' beneficial partnership with the world of advertising.

Mory Sacko is in Pézenas with actress Alice Pol. The menu features pâté de Pézenas, a local pie, given a contemporary twist.

Discovering the most extraordinary gardens in Switzerland, each a veritable little corner of paradise hidden behind its hedges and fences.

The menu includes a fillet of pork with a boreal sauce; pear and sweet clover frangipane: and a salad of carrots with dune pepper.

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''.

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

A visit to a house built entirely of concrete. Then to a unique and totally timeless home, that of the widow of the artist Hans Ruedi Giger, Oscar-winning creator of the alien in the film of the same name.

A madeleine is an iconic biscuit, star of childhood tea times, of literature and of palaces. A favorite with top pastry chefs who transform it into a luxury object, it originates from Commercy, in the Meuse. On today's menu: optical illusion madeleine.

Lake Geneva, the small inland sea astride the French-Switzerland border, is the largest lake in Western Europe. It stretches for more than 70 kilometres in length and for 13 kilometres at its widest point, between Évian and Lausanne.

The menu includes a fillet of pork with a boreal sauce; pear and sweet clover frangipane: and a salad of carrots with dune pepper.

Ricardo demonstrates how to finish a dinner in style with a sweet touch: he makes crispy milk chocolate truffles.

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

On the menu: cheese and spiced honey croquettes, lemon cake with honey, and honey and prawn fried rice.

Marie-Fleur and Alexandre leave Montreal with their two children to settle in Kamouraska, Lower Saint-Lawrence.

He is the talented chef at Le Strato, Courchevel: Thomas Prodhomme welcomes us to his winter paradise. From the snow-covered trails to the cow byres of the alpine pastures, we discover all the flavours of his gourmet world.