Corneille reflects on his fifteen-year career as a hip hop variety singer. Born in Germany but raised in Rwanda and now residing in Canada, Corneille absorbed various musical influences, which resulted in an eclectic and interesting mix of genres that he will explain in this video. You will also hear short music clips, one of which is from his latest album Entre nord et sud [Between North and South].

Singer-songwriter Stromae walks us through his personal creative process and the many choices he has to make to create his beautiful songs, such as the one you will hear in the background called "Papaoutai" (Dad, Where Are You?). Knowing what goes into the complex process of making music only deepens our appreciation of his work.

Indila, a French singer whose first single "Dernière Danse" (Last Dance) topped the chart in 2013, talks about her debut as a singer. She felt more comfortable as a writer and composer of melodies and only recently started singing onstage.

The twenty-seven-year-old rapper Maître Gims talks about a change of direction in his career path. He decided to leave his rap group Sexion d'Assaut to sing solo for a while. He assures us that it's an amicable agreement and that he is looking forward to spreading his wings.

The French pop group Baden Baden talk about their second studio album, Mille Éclairs (A Thousand Lightning Bolts), on this episode of "Watt's In." The band members discuss their creative process and the differences between playing onstage and in the recording studio. You'll also hear a few excerpts from their song "À tes côtés" (At Your Side).

In this interview for "Watt's In," electro-pop star Yseult explains the conception of her first album, which she co-wrote with Da Silva in 2014. After coming close to winning the "Nouvelle Star" (New Star) talent quest, Yseult is ready to dazzle her fans once again. You'll learn some interesting musical buzzwords in this video.

On "Watt's In," Kendji tells us how he became the star of the TV show The Voice in France. You will discover how he molded his talent by mixing his family's Gypsy origins with his love for new music. You'll also notice Kendji's southern French accent!

Captain Barbary takes us around his yacht and shows us a few of his nautical necessities, like basil and something to take care of the bad guys…

Sure, the kitchen might be a little smaller on a yacht, but that doesn’t mean you can’t prepare a delicious dish! Patrick Barbary whips up some pasta for us and invites us to dine with him. Cheers, Captain!

The town of Sélestat hosts an ultimate frisbee tournament called the "Keep Your Mustache Tournament" (prizes include "Spirit of the Game" and "Handsomest Mustache"). It's also a good excuse for a party, where ladies can wear fake mustaches and join in the fun if they wish!

Global warming is threatening the ski industry in the French Alps. Many operators have to resort to snow guns to keep the slopes open as snowfall has halved in the last fifty years.

Whether you are a fishing enthusiast or not, hop on board Charlie's boat and listen to what he has to say. The Indre-et-Loire Federation hired him to promote fishing and help revamp the dowdy image of the fisherman by dispelling stereotypes and encouraging young people to take up the sport.

The Musée des Abattoirs (Slaughterhouse Museum) in Toulouse devoted an entire exhibition to dub music, a subgenre of reggae. The exhibition featured a selection of Jamaican-style sound systems and culminated in a big dub concert.

Hardcore techno musician Manu le Malin [Wild Manu] is one of the oldest regulars at the Astropolis Festival in Brittany, which just celebrated its twenty-year anniversary. Its attendance has swelled from two thousand to ten thousand participants, but the rave-like spirit of the festival remains the same, and it keeps drawing big crowds every year.

More and more restaurants are resorting to frozen food instead of preparing dishes from scratch. The Micro-trottoir team took to the streets to ask people whether restaurants that don't cook their own food can still be called restaurants. Many people are concerned about not knowing where the food is coming from and would prefer to enjoy local produce, while others say that the quality of the frozen food source as well as the chef's expertise are the key. Let your discerning palate be the judge!