Classic cuisine and contemporary keto setting

Classic French cuisine and the modern principles of the keto framework are not in conflict. They are a natural alliance.

Adelaide Rousseau

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Featured recipes

Lime fish ceviche

White fish marinated in fresh lime juice, seasoned with chili pepper and coriander, a light and delicate Peruvian recipe.

⚡ 280 cal 🥚 32g 🧈 16g

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Whole roasted cauliflower, tahini-lemon sauce

Whole cauliflower roasted until caramelized, topped with a lemony tahini sauce; low-carb vegetarian dish, very visual.

Stir fry broccoli shrimp

Broccoli and shrimp sautéed with garlic and ginger, enhanced with tamari, for a tasty dish ready in less than thirty minutes.

Cabbage, olive and lemon salad

Crunchy salad of white cabbage and black olives, seasoned with a lemony vinaigrette inspired by Portuguese Atlantic flavors.

Spicy Turkey Kotleti

Lightly spiced turkey meatballs, pan-fried or grilled, inspired by traditional kotleti and suitable for a low-carb diet.

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Selected chefs

Irina Volkov

Modern-Russian

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

Jamilah Owusu

West-African-Modern

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

Ethan Carter

American-Grill

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

Daily Tip

Regular movement, even gentle, improves fat utilization on keto.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Eat less, eat better

Quantity has never been the measure of satisfaction. The quality is. And when you eat well, you need less

Adelaide Rousseau

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Share without excess

Sharing is the heart of African culture. And we can share generously without creating excess. It is an art of moderation in abundance

Jamilah Owusu

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Smoking and protein as a base

Smoking is a classic Nordic technique. It preserves without sugar. It creates a flavor that deeply satisfies. And it becomes the natural basis of a low-carbohydrate diet

Soren Bengtsson

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Rebalancing a carnivorous culture

Argentina has always been carnivorous, but this tradition can evolve intelligently by adding vegetables and reducing starches without losing its essence