When rice becomes secondary

Rice has never been the center of Japanese cuisine. It was an accompaniment. And when you reduce it further, the kitchen becomes more lively.

Yuki Tanaka

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Featured recipes

Grilled Steak with Chimichurri

Grilled ribeye or sirloin steak served with a herbaceous and tangy chimichurri sauce; rich in protein and healthy fats, very low in carbs.

⚡ 700 cal 🥚 52g 🧈 52g

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Beetroot, apple and pickle salad

Crisp beet and apple salad enhanced with pickles and vinegar for a fresh and crunchy sweet and sour flavor.

Light Cheese Soufflé

An airy cheese soufflé prepared without flour (low-carb option: replacing the traditional roux with almond flour and cream); serve immediately to maintain its volume.

Revisited Niçoise Salad

A low-carb version of the classic Niçoise salad: fresh or canned tuna, eggs, olives, crunchy green beans, and an olive oil vinaigrette.

Sea bream fillet, candied lemon truffle oil and asparagus

Pan-fried sea bream fillet topped with a truffle oil and candied lemon vinaigrette, served with roasted asparagus for an elegant and fragrant plate.

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Selected chefs

Yuki Tanaka

Japanese-Minimal

Delicate seasoning, precise cuts, emphasis on umami and balance for low-carb meals.

Maya Khan

Spiced-Rooted Keto

Spice layering and slow braises adapted to lower-carb vegetables and proteins.

Ethan Carter

American-Grill

High-heat grilling and bold seasoning, focusing on lean cuts and vegetable sides suitable for keto.

Daily Tip

Keto is an adaptable lifestyle; adjust it to stay enjoyable and sustainable.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Spicy as a structure

Sichuan spiciness is not a garnish. It's a structure. This is what replaces sugar in Chinese cuisine

Wei Zhang

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Fire and Protein

It is the oldest technology: fire. Protein on fire. Vegetable on the side. Pure taste

Callum Wright

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Feed without excess

At 43, I understand: that nourishing is not filling. It’s supporting. It is a practice of respect towards the body

Ethan Carter

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Reduce grains without losing balance

A balanced French cuisine is not fundamentally based on cereals. This is a misconception. Reducing them creates greater lightness and better digestion

Adelaide Rousseau

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Naturally grain-free Vietnamese cuisine

Vietnam has always had grain-free meals. It is a hidden part of the tradition. And by rediscovering it, we reclaim a part of our own culture

Lyra Nguyen

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Between sea and citrus fruits, I learned to eat with light and salt

The Moroccan coast taught me a cuisine naturally low in carbohydrates, where fish, non-starchy vegetables, citrus fruits and olive oil structure meals and food memory. An exploration of maritime satiety