MyZen TV (Francia) Feed de canal SRT y HLS / DASH

1. 03:00 35′ EN EMISIÓN
   Audio Advice
2. 03:35 25′
   Namaste Yoga

   This moving meditation leads you through a series of postures that will strengthen the hips and hamstrings. Find balance between ease and effort while bringing a sense of curiosity to your experience of each posture.

3. 04:00 50′
   Home training

   This episode of "Home Training" is dedicated to strengthening the upper body. The session alternates between two standing exercises and two on the floor, adding a touch of cardio to intensify the workout. The focus is on smooth execution and optimal posture while targeting the arms, shoulders, and chest. This comprehensive and dynamic program helps strengthen the upper body while improving mobility.

4. 04:50 40′
   Pilates

   Stay in shape with our pilates courses !

5. 05:30 30′
   Namaste Yoga

   Experience your physical body in a new and different way by using alignment cues as a way to feel your literal space more deeply. Enjoy the journey provided by the Awaken sequence, arriving in a moment of presence within yourself that is spacious, strong, and still.

6. 06:00 55′
   Deco Masters

   Today sees the long-awaited verdict. Our budding decorators will finally find out what they've scored, and what the owners think of their new interior. Who will score the most points? Who of Mélissa, Françoise, Eric or Nancy will win the title of Deco Master?

7. 06:55 50′
   Julie's Frenchy Cookbook

   Eating flowers might appear unconventional, but we often consume them without even realizing it. Consider artichokes, for instance : they are essentially large, unopened flowers. Capers are the preserved buds of flowers soaked in vinegar, and cloves are dried flower buds. We also find courgette flowers, saffron pistils, orange blossom water used to flavor pastries, and the violet sweets that evoke memories of our childhood. In addition to adding aesthetic appeal and providing a dose of vitamins to our plates, flowers elevate the flavors of a dish and can even serve as a vegetable substitute.

8. 07:45 55′
   Julie's Frenchy Cookbook

   Today, Julie takes us on a tour of spices and aromatic plants. Spices are a call to travel, to faraway lands and to the unknown. In the kitchen, they bear witness to our relationship with others, reflecting our vision of the world. Julie's journey will introduce us to the famous black pepper, thanks to Erwann de Kerros, an insatiable pepper seeker. Aromatic plants will also be in the spotlight, as we pick them with Edouard Loubet in the Luberon...

9. 08:40 55′
   Julie's Frenchy Cookbook

   We are in the middle of the harvest season, a perfect opportunity to discover the most beautiful French vineyards. Our trip starts with a bit of tourism. We will cross the Drôme with Tain l'Hermitage and its Baume de Venise, but also the Bordeaux region where the different domains compete to attract this new clientele. Then we head for Épernay, capital of the Champagne region, where the reputation of its sparkling wine is well established. Julie will take us to Burgundy, where the most expensive wines in the world are produced, and then back to Bordeaux, to immerse ourselves in the world of high-tech and biodynamic wines.

10. 09:35 55′
    Julie's Frenchy Cookbook

    Today, Julie takes us on a mushroom tour. There is nothing better to occupy your weekends than a walk in the forest in search of edible mushrooms. Some species, such as the cep or the chanterelle, can be preserved very well in the freezer or, for the more patient, in jars. We will also meet two chefs who are passionate about mushrooms and have become specialists in the subject: Franck Quinton and Régis Marcon. But for the moment, we're on the road, discovering typically French dishes with astonishing button mushrooms in Touraine, morels in the Jura, ceps in Gironde, russules charbonnières in Normandy and coulemelles in Auvergne!

11. 10:30 55′
    Julie's Frenchy Cookbook

    Tender and tasty, lamb plays a key role in festive cuisine but also in everyday cuisine. Julie sets off on the French roads to discover the different breeds existing across the country. It must be said that France has one of the most varied productions in the world. There are more than forty breeds listed in 5 categories. But more than the breed, it is the way in which they are fed that interests connoisseurs. Julie introduces us to producers and cooks of this refined dish!

12. 11:25 25′
    Luana's Kitchen

    In this episode, we travel to Mexico with fajitas! A typical Tex-Mex dish. Together, we'll prepare tortillas (corn cakes). Next up, fajitas with chicken, peppers and spices.

13. 11:50 30′
    Luana's Kitchen

    Luana cooks with the interpreter of the flagship title of Frozen: Anaïs Delva. Together, they will prepare two 100% vegetarian recipes, a philosophy adopted by the singer. On the menu: grilled zucchini fettucini, white beans with pesto and a vegetarian burger. Proof that it's possible to enjoy vegetarian dishes without going hungry!

14. 12:20 50′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

15. 13:10 50′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

16. 14:00 55′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

17. 14:55 15′
    My Zen Nutrition

    Enjoy delicious and yummy recipes, easy, healthy and fast to prepare with our My Zen Nutrition tutorials!

18. 15:10 50′
    Julie's Frenchy Cookbook

    We will start this journey near La Rochelle to learn a little more about the breeding of the famous bouchot mussels but also a very particular technique to cook them. We will then go on a tour of France's best oysters: towards Cancale, Arcachon, Montpellier and finally Oléron to learn about the different breeding methods and to find out more about all the species in France. Julie will cook a fricassee of berniques, the little Chinese hats that cover the rocks of the coast, as well as pink clams that are little known to the public. We will continue our journey in Finistère to meet Sylvain, the only abalone breeder in the country, and then to Méru where there are still workshops magnifying this sublime material. The Chef Jean-Marie Baudic will cook scallops like no one else.

19. 16:00 60′
    Julie's Frenchy Cookbook

    Julie heads for Burgundy to discover ancient breeds of poultry reintroduced to France thanks to the work of breeder Fred Ménager. We'll then move on to Auvergne to discover how the famous Label Rouge is awarded and the role of certifying bodies ... because it's important to know what ends up on our plates. Julie also travels to the Drôme to cook guinea fowl, before heading to the Périgord to prepare a turkey stew. Julie will then head back up towards the center to discover an amazing fly maker who uses rooster feathers!

20. 17:00 25′
    Luana's Kitchen

    In this episode, Luana Belmondo invites her friend Eleonora Galasso for a pizza party! First, they'll make homemade dough. Next, they'll cook a capriciosa with anchovies, capers and ham, and a pizza fritta with oregano and tomato sauce.

21. 17:25 25′
    Luana's Kitchen

    In this episode, Luana Belmondo cooks chickpeas. As they originate from the Middle East, she decides to prepare Lebanese recipes. On the menu: fallafel with chickpeas, kumquat, spices and cinnamon, and chard with chickpeas, parsley, mint and bulgur.

22. 17:50 55′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

23. 18:45 55′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

24. 19:40 60′
    Vu du ciel

    Les trésors naturels de la Terre ne sont pas inépuisables. En 30 ans, 30 % des ressources vivantes de la planète ont disparu. Parce qu'il est urgent de se retrousser les manches et de ne plus se contenter de paroles, Yann Arthus-Bertrand nous présente "Vu du ciel", série documentaire pour l'information et l'éducation consacrée aux grands enjeux de la planète...

25. 20:40 35′
    Massages

    Massage studio will show you the best massage techniques in places which will make you dream. Let us take care of you! Lay down, relax and forget all your problems.

26. 21:15 45′
    요가학원

    Practice Yoga from the comfort of your home with our experienced teatchers.

27. 22:00 30′
    요가학원

    Practice Yoga from the comfort of your home with our experienced teatchers.

28. 22:30 60′
    Audio Advice
29. 23:30 30′
    My Zen Relaxation

    Turn down the lights, kick your shoes back, take a cup of tea... You're on MyZen TV, time to relax.

Los títulos, sinopsis, categorías y arte provienen del mismo alimentación de datos EPG que recibe con el canal; XMLTV o REST, 14 días por adelantado, MyZen TV incluido.

1. Añada MyZen TV a un paquete. Elija los otros canales que necesita del catálogo: 2112 flujos están en el headend y elija SRT o HLS / DASH adaptativo.
2. Confirme los derechos. Declaramos por escrito en qué territorios y plataformas se puede utilizar este canal, según su pedido.
3. Reciba sus puntos finales. Los hosts SRT, puertos y frases de paso, o el manifiesto HLS / DASH y la URL del EPG, se emiten en un máximo de 12 horas.
4. Escalar mensualmente. Agregue o elimine canales cada mes; los descuentos por volumen a partir de diez canales y los descuentos por término de hasta el 15% se aplican automáticamente.

Complementos por canal: MultiDRM EUR 19 · Cloud DVR y repetición EUR 29 · Reinicio y repetición EUR 15 · EPG y feed de metadatos EUR 9. Líneas de entrega: Entrega SRT EUR 150 · HLS / DASH adaptativo EUR 200. Todas las cifras por canal por mes, excl. IVA.