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

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Featured recipes

Grilled calamari with lemon and tamari

Grilled calamari, seasoned with tamari and lemon: simple, quick and tasty.

⚡ 260 cal 🥚 30g 🧈 14g

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Chicken lemon olive tagine

Chicken simmered with candied lemon, olives and ginger for a fragrant and generous Moroccan tagine.

Boiled eggs, dashi sauce

Soft-boiled eggs served in a warm dashi seasoned with tamari and mirin, ideal for a light, protein-rich brunch.

Lamb and Eggplant Curry

Tender pieces of lamb simmered in a spicy tomato and eggplant sauce, adapted for the ketogenic diet with slow cooking to tenderize the meat.

Salmon with lemongrass and coconut milk

Salmon papillote flavored with lemongrass, coconut milk and lime zest — exotic flavor and low in carbohydrates.

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Selected chefs

Mateo Rueda

Andean-Influenced

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

Arjun Mehta

Vedic-Keto

Balancing ancient Ayurvedic principles with modern low-carb science, focusing on spices and ghee.

Leena Choi

Korean-Modern

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

Daily Tip

Learn to read food labels to avoid hidden sugars incompatible with ketosis.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Nourish without saturating

Levantine wisdom is: that truly nourishing and weighing down are never the same thing. You can feed completely without ever saturating

Omar Aziz

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The grill as low-carb simplicity

At 43, an American chef, I understood: that the grill is already low-carb. Fire. Meat. Vegetable. Point

Ethan Carter

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Before trends, there was fire

Many of the principles of the low-carb/keto framework already exist in ancestral Andean cuisine, without ever being formulated in terms of fashion or diet

Mateo Rueda

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Reduce pasta without losing the soul

Pasta is Italy. And at 40, I had to cut back. But the Italian soul? It remains intact

Elena Bianchi

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Reduce grains without losing balance

A balanced French cuisine is not fundamentally based on cereals. This is a misconception. Reducing them creates greater lightness and better digestion