Entropy Restaurant

About

Gault et Millau 2025 extract : In this former 18th-century coaching inn, Elliott Van de Velde pursues his commitment to combating food waste by producing intuitive, responsible cuisine, in which plants and local produce play a key role. Like a colorful & tasty stroll through a botanical garden, the appetizers & dishes will introduce you to unsuspected flavors. Like the zucchini, lacquered and marinated in sake, with a juice enhanced by a hint of chartreuse & shiso. Or this work with onions, where they are preserved and garnished with a spelt and lentil risotto, accompanied by leek kimchi and a green leek mousseline. Elliott doesn't just sublimate the vegetables, he brings the essence of the flavors to their paroxysm, & this more than justifies an increase in the score, as well as the title of Young Chef of the Year 2025 for Brussels. 🌱Plant based gastronomy 🍀Young chef of the Year 2025 🌱Discovery of the Year 2023 & Sustainability Culinary Innovator ⭐️Top 3 of 360 Eat Guide ⭐️

At a glance

• Verified listing
• Typical visit: about 1 hour