Before the sauces, the fire

Before the sauces, the fire

Before we put sauces everywhere, there was just the grill. Fire. The meat. This is real American cuisine.

Ethan Carter Ethan Carter
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Featured recipes

Duck Confit, Roasted Pear and Arugula

Duck Confit, Roasted Pear and Arugula

Confit legs served with rosemary-roasted pears and a bed of arugula; limited natural sweetness, very low carb load.

⚡ 560 cal 🥚 20g 🧈 46g
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Moroccan herb lamb skewers
Moroccan herb lamb skewers

Lamb skewers marinated in coriander, cumin and lime, fragrant and spicy, ideal for a convivial meal.

Shrimp, avocado and grapefruit salad
Shrimp, avocado and grapefruit salad

Fresh and tangy salad of pan-fried shrimp, avocado slices and grapefruit segments; low-carb lemony vinaigrette.

Beef with old mustard, candied keto carrots
Beef with old mustard, candied keto carrots

Pieces of beef simmered in a mustard sauce, accompanied by candied keto carrots; dish rich in taste and low in carbohydrates.

Herb and Feta Omelet
Herb and Feta Omelet

A fluffy omelet with fresh herbs and chunks of feta, rich in healthy fats and protein, perfectly suited for the ketogenic diet.

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Selected chefs

Nico Fernandez Argentina
Nico Fernandez

Charcoal-Grill

High-heat grilling and simple sides, rooted in South American techniques adapted for keto.

Ariana Terau New Zealand
Ariana Terau

Ancestral-Maori-Keto

Respect for the land and sea (Mana/Whenua), focusing on traditional proteins and seasonal foraging.

Jamilah Owusu Ghana
Jamilah Owusu

West-African-Modern

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

Daily Tip

Favor simple, unprocessed foods to better control hidden carbs and support stable ketosis.

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Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

The market as a naturally low-carb guide
The market as a naturally low-carb guide

When you go to the market, you find: tomatoes, fish, vegetables, herbs. And that’s it, naturally low-carb. The market is already teaching

Lucia Herrera Lucia Herrera
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Cooking to support the body
Cooking to support the body

As an elder and leader, I have learned that my responsibility is not to create pleasure alone, but to support the stamina, energy and health of those who eat

Mateo Rueda Mateo Rueda
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When rice becomes secondary
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 Yuki Tanaka
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Smoking and proteins
Smoking and proteins

Russia knows smoking as preservation. Smoked fish, smoked meat. It's worse protein, long stability

Irina Volkov Irina Volkov
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Vegetables in the center, cereals in the background
Vegetables in the center, cereals in the background

In British cooking, you can simply remove the grains and increase the vegetables. And the meal becomes more colorful, more energetic, more satisfying

Imogen Fraser Imogen Fraser
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Leafy vegetables and digestion
Leafy vegetables and digestion

Leafy vegetables are the treasure of African cuisine. Rich, nutritious, and they create remarkable digestion

Jamilah Owusu Jamilah Owusu
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