Before diets, the climate

Before we talked about low-carb, the Russian climate already determined the cuisine. And it was, indeed, low-carb.

Irina Volkov

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Featured recipes

Broccoli sesame light soy sauce

Steamed broccoli topped with sesame tamari sauce and sprinkled with toasted sesame seeds, simple and tasty.

⚡ 200 cal 🥚 8g 🧈 12g

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Mackerel grilled citrus fruits olive oil

Grilled mackerel fillets with citrus fruits and olive oil, inspired by the Portuguese coast, fresh and lightly smoked.

Lemon Garlic Roast Chicken

A simple and tasty dish, perfect for a dinner with family or friends. The chicken is roasted to perfection with crispy skin and juicy flesh, infused with the flavors of lemon and garlic. This revisited classic is ideal for a keto diet thanks to the use of low-carb ingredients.

Foie gras mousse and fig confit

Creamy foie gras mousse served with a little low-sugar fig confit (very moderate portion); festive and rich starter.

Sole, browned butter, almonds and lemon

Pan-fried sole fillets in brown butter, served with almonds and fresh lemon for a delicate and elegant dish.

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Selected chefs

Elena Bianchi

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.

Mateo Rueda

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

Sara Melnik

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

Daily Tip

Homemade broths are excellent on keto for hydration and electrolytes.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Respect the meat, reduce the rest

The American logic of the grill: it's the meat that is the attraction. Everything else is incidental. So reduce the accessory

Ethan Carter

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Acidity as a natural metabolic and sensory tool

The acidity of citrus fruits and fermentations is a powerful lever for avoiding sugars and starches. An exploration of its sensory and physiological role in satiety

Nyla Amar

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A cuisine that respects the body

At 40, I now cook to respect the body. Not for looks. For function, clarity, digestion

Elena Bianchi

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Ayurveda a modern science

Bridge the gap between ancient Ayurvedic wisdom and contemporary scientific discoveries in nutrition and metabolic health

Arjun Mehta

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Intensity without sugar or flour

Korean cuisine is renowned for its flavor intensity. And yet, this intensity never comes from sugar or flours: it comes from umami, spices and fermentation. A lesson in relief