4 Mins Read
It’s hard for many of us not to think of healthy food as boring. Paying grave attention to calories and macros during mealtime can indeed feel like unearned penance. On the other side of the spectrum, the great annals of gastronomy are hardly associated with restraint and balance, instead linked to excess and indulgence. The four gallic founders behind Eatology, a brand new healthy meal delivery service and subscription plan, want to change all that.
Exercise is an important part of a healthy lifestyle. But as one of the founders explained, “If you want to lose weight, you need to measure out your food: it needs to be weighed to get an accurate read of macros and calories, and each meal needs to be balanced. This is fairly easy to do with simple food. But for food-lovers and gourmands, it’s very difficult to stay committed to a plan that consists of simple food.” They saw a real gap in the market so they went for it. Their mission? A meal plan to help clients stay fit with a distinct gastronomic focus.
But Eatology approaches their mission with more than just culinary flair, bringing an almost scientific method to food preparation. The team has amassed a huge ingredient database which includes specs on taste, provenance and macro breakdown. Every Saturday the entire team of founders, dieticians, chefs and cooks sits down to test up to 30 new dishes. The session is chef-led, obviously. The latter offers up recipes, with the dietician validating the macros and caloric content, and the entire team opines on taste, flavour and cuisine. The goals? Never sacrifice the gastronomic notes of food, ensure the dishes are complex from a flavour point of view and provide their clients with an inspired meal plan that perfectly optimizes taste, recipes and macros.
Everything from sauces to spice blends is made entirely from scratch. With typical French gusto, anything processed or from a packet is eschewed. The team of chefs and cooks includes one fellow who worked under Alain Ducasse. But the founders are quick to specify that they are after the gustative aspects, not just fancy technique. Their sourcing style is more akin to that of a high-end F&B eatery than a large catering company- in fact they share suppliers with Michelin-starred restaurants. Their concern with ingredients and suppliers is quality above all else. Chickens are corn-fed, free range French poussins; beef and lamb is from New Zealand and Australia and mostly grass-fed; a majority of their fish is certified sustainable; and many of their vegetables come from local farms. Another aspect of the brand they refused to compromise on? Packaging. It’s all sourced from certified compostable and biodegradable container provider Vegware.
What we loved most of all? The food! From the Smoked Salmon & Herb Omelet we started with for breakfast, to the Crust-Less Quiche we gobbled down as a first snack to a super-tasty lunch of Zucchini Lasagna With Feta Salad, a second snack of Homemade Granola Bars, and a gourmet dinner of Grilled Seabass With Green Beans & Cauliflower Puree with an unexpected finale of Poached Pear With Chutney for dessert, it’s fair to say that our tastebuds were tantalized. Extremely so. The day clocked in at approximately 1500 calories, 150 grams of protein, 70 grams of fat and 74 grams of carbohydrates. Two weeks of this lower carb option, with 5 days of week of 3 meals a day plus 2 snacks, comes in at HKD 3, 980.
Eatology has exciting plans for 2016, which include collaborating with some of the city’s most famous chefs to create meals, as well as the launch of their new vegetarian AND vegan lines. The founding team points out that feedback and client requests are very much taken into consideration. Originally, they had planned to expand into vegetarian meals only but their customers kept insisting they do a completely vegan option so they finally obliged. They are also very open to bespoke plans, happy to tailor to anyone’s needs.