TV5 Monde Style (Sling) (TV5MS)

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.

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.

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

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

Nicole and Marc chose to leave Montreal's North Shore and make a fresh start in Saguenay.

A leading name in Moroccan gastronomy, the chef Myriam Ettahri invites us to discover her home, Taghazout Bay and the region around Agadir, a terroir rich in colour and flavour. An opportunity to meet the cream of Moroccan and French gastronomy.

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.

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''.

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

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 beef and cheese tacos, inspired by an authentic Mexican recipe: quesabirria.

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

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.

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.

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.

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

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.

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

A round-up of the best moments from "Tendance XXI.".

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

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.

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

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.

Discover the joys of gardening with helpful tips and creative ideas. Learn how to grow beautiful plants and maintain a vibrant garden in this engaging show.

On the menu: all-in-one pasta with sausages; speedy omelette cooked in a jar; and couscous on a baking tray.

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

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

An emblematic dessert in the north, the sugar tart is served for breakfast, lunch, tea time or as a dessert. The star ingredients: sugar of course, butter and yeast. A baker unveils his vision of a well-risen sugar tart.

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.

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

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''.

Nicole and Marc chose to leave Montreal's North Shore and make a fresh start in Saguenay.

A leading name in Moroccan gastronomy, the chef Myriam Ettahri invites us to discover her home, Taghazout Bay and the region around Agadir, a terroir rich in colour and flavour. An opportunity to meet the cream of Moroccan and French gastronomy.

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.

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

In the late 1660s, Dom João Mascarenhas, built a hunting lodge on the Benfica hill, beginning a grand artistic project. A blend of European and Oriental styles, it was constantly updated and modified.

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.

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.

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

A sequel to ''The Barber of Seville'', the opera buffa ''The Marriage of Figaro'' by Wolfgang Amadeus Mozart, was created on 1 May 1786 in Vienna.

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.

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.

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

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

A round-up of the best moments from "Tendance XXI.".

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.

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.

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

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.

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.

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.

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

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

On the menu: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".

The linguistic battle led by America's French-speaking communities continues today, but the tense relations with the English-speaking communities seem to have eased over time.

Mory Sacko is in Gruissan with the singer Rose. A recipe is shared based on a local fish, sea bass.

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

An interactive program that's as fun as it is informative and reactive to the meteorological events of the moment.

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

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: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".

An emblematic dessert in the north, the sugar tart is served for breakfast, lunch, tea time or as a dessert. The star ingredients: sugar of course, butter and yeast. A baker unveils his vision of a well-risen sugar tart.

An interactive program that's as fun as it is informative and reactive to the meteorological events of the moment.

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

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

On the menu: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".

Nicole and Marc chose to leave Montreal's North Shore and make a fresh start in Saguenay.

A leading name in Moroccan gastronomy, the chef Myriam Ettahri invites us to discover her home, Taghazout Bay and the region around Agadir, a terroir rich in colour and flavour. An opportunity to meet the cream of Moroccan and French gastronomy.

An interactive program that's as fun as it is informative and reactive to the meteorological events of the moment.

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

Extracts from the 2020 performance of 'Pelléas and Mélisande' given at the Bordeaux Opera House.

On the menu: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".

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.

An interactive program that's as fun as it is informative and reactive to the meteorological events of the moment.

Ricardo prepares beef and cheese tacos, inspired by an authentic Mexican recipe: quesabirria.

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

On the menu: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".

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.

An interactive program that's as fun as it is informative and reactive to the meteorological events of the moment.

Ricardo prepares beef and cheese tacos, inspired by an authentic Mexican recipe: quesabirria.

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.

On the menu: sliced cauliflower and a strawberry salsa; steak tartar with blueberries; and a raspberry "blondie.".