Taste before quantity

A perfect tomato nourishes me more than a whole plate of vague tomatoes. It is the law of taste.

Elena Bianchi

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Featured recipes

Sea bream fillet with lemon butter and shallots

Seared sea bream fillets, topped with a butter-lemon sauce with candied shallots; precise cooking for tender flesh.

⚡ 360 cal 🥚 30g 🧈 26g

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Stir-fried cauliflower with spices (Portuguese style)

Sautéed cauliflower with hot spices, seasoned with olive oil and a dash of lemon, inspired by Portuguese flavors.

American chimichurri grilled steak

Grilled steak served with a herbaceous chimichurri with parsley and olive oil, contrast between seared crust and fresh sauce, low in carbohydrates.

Cauliflower 'Biryani' with spices and coriander

A keto version of biryani: cauliflower 'rice' flavored with garam masala, turmeric and coriander, accompanied by roasted vegetables and a drizzle of natural yogurt.

Parmesan and Herb Crusted Salmon

A refined and quick-to-prepare dish, perfect for an elegant dinner. The salmon is covered with a crispy parmesan and herb crust, offering irresistible texture and flavors. This keto dish is rich in protein and healthy fats.

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Selected chefs

Omar Aziz

Levantine-Roots

Herb-forward mezze and smoky grilled preparations reworked for lower carbs.

Ethan Carter

American-Grill

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

Imogen Fraser

Seasonal-Modern

Market-driven menus focusing on vegetables and mindful proteins, adapted for keto.

Daily Tip

Listen to your body and adjust protein portions to stay comfortably in ketosis.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Nordic Cuisine and Metabolic Stability

La cuisine nordique, construite sur la saison, la fumaison, les graisses et les légumes simples, crée naturellement un métabolisme stable et une énergie durable, synthétisant tout ce que nous avons exploré

Soren Bengtsson

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Developing tradition without breaking it

As a modern chef, I seek to adapt ancestral cuisine to today's realities, without distorting it. It’s a delicate balance between respect and relevance

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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Sensory depth without the artifice of sugar

Smoking offers an intensity of taste that advantageously replaces the need for sweet sauces: an ancient sensory language adapted to the low-carb diet. An exploration of the relief

Tomasz Kowal

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Rethinking Mezze Without Starch

Mezze is a practice of sharing. And this practice never depends on bread or starchy foods. It depends on what you bring: vegetables, herbs, cheese, oils

Omar Aziz

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