Herbs as a low-carb foundation

Herbs as a low-carb foundation

Fresh Vietnamese herbs are not garnishes. They are the foundation of the meal. And this foundation is naturally low in carbs.

Lyra Nguyen Lyra Nguyen
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Featured recipes

Braised cabbage with caraway vinegar

Braised cabbage with caraway vinegar

Red cabbage braised in vinegar and caraway seeds, hot and fragrant accompaniment, perfect with cold meats or grilled fish.

⚡ 160 cal 🥚 3g 🧈 10g
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Roast chicken with rosemary and garlic butter
Roast chicken with rosemary and garlic butter

Crispy-skinned roast chicken, flavored with rosemary and topped with garlic butter, served with reduced juice. Perfect for a keto family dinner.

Pan-Seared Scallops with Crispy Bacon and Lemon Butter
Pan-Seared Scallops with Crispy Bacon and Lemon Butter

Seared scallops accompanied by crispy bacon bits and drizzled with a nutty lemon butter; a refined low-carb appetizer.

Cold cucumber-avocado soup with mint
Cold cucumber-avocado soup with mint

An ultra-fresh and creamy cold soup: cucumber, avocado and mint, perfect for hot days or as a light keto starter.

Roast Pork with Mustard and Lemon
Roast Pork with Mustard and Lemon

Tender roast pork flavored with Dijon mustard and lemon zest; a low-carb main dish, oven-baked.

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Selected chefs

Irina Volkov Russia
Irina Volkov

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

Jamilah Owusu Ghana
Jamilah Owusu

West-African-Modern

Vibrant stews and grilled proteins rebalanced for low-carb lifestyles.

Wei Zhang China
Wei Zhang

Sichuan-Modern

Bold, balanced flavors with fermented notes and grilled proteins reworked for lower carbs.

Daily Tip

Regular movement, even gentle, improves fat utilization on keto.

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Keto Blog & Conseils

Classic cuisine and contemporary keto setting
Classic cuisine and contemporary keto setting

Classic French cuisine and the modern principles of the keto framework are not in conflict. They are a natural alliance

Adelaide Rousseau Adelaide Rousseau
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Fewer Ingredients, Fewer Carbs
Fewer Ingredients, Fewer Carbs

The more ingredients a dish has, the higher the chance that one of them is sugary or high in carbohydrates. Mechanically reducing the number of ingredients automatically leads to a reduction in carbs

Soren Bengtsson Soren Bengtsson
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Mediterranean tradition revisited
Mediterranean tradition revisited

The Mediterranean has always been self-correcting. It evolves. And revisiting tradition is not rejecting it. It’s honoring it by clarifying it

Lucia Herrera Lucia Herrera
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The Sea as a Low-Carb Guide
The Sea as a Low-Carb Guide

Living near the sea naturally creates a cuisine founded on fish, shellfish and seaweed, a living foundation that is inherently low in carbs

David Ruiz David Ruiz
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Fat and elegance
Fat and elegance

Fat is not vulgar. It’s elegant when it’s well thought out. Like everything in Italy

Elena Bianchi Elena Bianchi
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Outdoor cooking and clarity
Outdoor cooking and clarity

It's an observation: eat outdoors, eat differently. Digestion changes. Clarity returns

Ethan Carter Ethan Carter
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