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.

Leena Choi

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Featured recipes

Smoked cod with cauliflower

Smoked cod served with mustard creamed cauliflower, a tasty and comforting coastal dish.

⚡ 320 cal 🥚 35g 🧈 18g

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Panna cotta with mascarpone and vanilla

Creamy panna cotta prepared with mascarpone and cream, lightly sweetened with a keto sweetener, flavored with vanilla.

Crispy kale with parmesan and lemon

A crisp, green side dish: seasoned kale, oven-roasted and sprinkled with parmesan and lemon zest. Ideal for adding crunch and vegetables to your keto meals.

Light Russian cabbage soup

Light broth of cabbage, carrots and herbs, inspired by Russian soups and suitable for a low-carbohydrate diet.

Rabbit with mustard and herbs

Tender simmered rabbit with mustard and fresh herbs; traditional low-carb dish.

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Selected chefs

Yuki Tanaka

Japanese-Minimal

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

Leena Choi

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

Maarten de Vries

Dutch-Seasonal

Crisp, seasonal plates with pickled accents and thoughtful protein choices for lower carbs.

Daily Tip

Start your keto day with a breakfast rich in healthy fats like avocado and eggs to stabilize energy levels and reduce cravings.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Less sugar, more taste

It's counterintuitive: that reducing sugar creates more flavor. It's paradoxical. And it's true

Ethan Carter

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Lighten a dense kitchen

At 47 years old, I have cooked thick German cuisine for 30 years. And I learned to lighten it without ever losing its strength

Karl Fischer

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Cold and long satiety

When it is cold, the body needs to eat less often. And satiety should last a long time. Fat creates exactly that

Irina Volkov

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Reduce sugar through aromatic complexity

When you build a rich, complex flavor from spices, the need for sugar naturally disappears. Richness comes from depth, not sweetness

Maya Khan

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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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Lighten a kitchen known to be heavy

The heaviness attributed to our cuisine often comes from modern starches and hidden sugars. By returning to raw products and quality fats, we find heat without excess. A culinary redemption