Before the sauces, the fire

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

Featured recipes

Peanut heart of palm salad

Fresh heart of palm salad with light peanut sauce, lime and Thai herbs, crunchy and fragrant as an accompaniment or light dish.

⚡ 320 cal 🥚 10g 🧈 24g

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Truffled Scrambled Eggs and Asparagus

Ultra-creamy scrambled eggs enhanced with truffle oil and served on a bed of lightly sautéed green asparagus. A simple yet luxurious recipe, ideal for a late breakfast or a gourmet keto appetizer.

Simple surimono clear broth

Light Japanese soup with dashi, shiitake, okra and tofu, delicate and comforting.

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.

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

Irina Volkov

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

Soren Bengtsson

Nordic-Seasonal

Foraged flavors and simple techniques that highlight freshness and texture.

Lyra Nguyen

Southeast-Asian-Fresh

Bright herbs, light broths and grilled proteins adapted to low-carb diets.

Daily Tip

Spices and herbs add flavor without unnecessary carbs.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

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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Less sugar, more structure

When you remove the sugar, the food must have structure. And this structure creates truer satiety

Maarten de Vries

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Stable energy in a country of contrasts

Israel, a land of climatic and cultural contrasts, requires stable nutrition built on vegetables, fats, and proteins to navigate these transformations

Sara Melnik

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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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Eating to Breathe

Food is never just food. It is what allows us to breathe deeply. And this breath is the true test of what we eat

Lyra Nguyen

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Fermentation and energy stability

Fermentation is not a gastronomic artifice: it is a cultural practice that supports digestion and regular energy, perfectly compatible with a diet low in carbohydrates. A return to microbial life