In an interview with "Watt's In," Fabien Marsaud, aka Grand Corps Malade, reflects on his success and his creative process. A self-proclaimed artiste engagé (artist activist), this talented slam poet shares some great insights on songwriting and collaborating with other musicians.

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!

In her interview with "Watt's In," Zaz talks about her debut in the music industry and her very first concert in Germany. She expresses her genuine surprise concerning the recent success of her hit songs "Je veux" (I Want) and "On ira" (We'll Go) and is learning to deal with the demands and expectations of her fans.

Louane talks about her meteoric rise to fame and success. Spotted by Éric Lartigau during her auditions for The Voice, she was selected for his movie La Famille Bélier, which earned her a César Award in 2015 at the tender age of eighteen. Despite her instant success, she still has her feet firmly planted on the ground.

Want to impress your dinner guests with a delicious pasta alla puttanesca? Just watch this video, salivate, and follow the simple steps!

Part two of this delicious and super easy pasta recipe. Get out your nicest plates and serve it at your next dinner party!

This recipe only has two ingredients: potatoes and butter! Whoogy's deceptively simple potato pancake recipe is all about technique and careful preparation.

Hugo cooks his mouthwatering potato pancake with great care, as it could easily fall apart! He then finishes it off with some delicious garnishes.

Hugo makes a dish ready in 20 minutes with just a frying pan and leftovers from the fridge. All you need is a little orzo and some vegetables. Enjoy!

These pickled red onions add an extra kick to everything from sandwiches to salads to stews. Plus they're a breeze to make!

Hugo shows us how to make a classic and absolutely mouth-watering dessert: crème brûlée! You might want to invest in a blowtorch for this one...