More than just a restaurant, Entropy is a hybrid space highlighting the concepts of sustainability, durability and waste avoidance in its essence. Each element, piece of furniture, ingredient has been chosen to showcase the power of recyclability and revalorization, through food & much more.
We embark you in a journey with us, a holistic immersive experience around gastronomy , with the help of our passionate partners & suppliers who contribute everydayto a better world. With its team coming from various gastronomic and trendy restaurants, the Chef Elliott Van de Velde guides you through its intuitive & natural cooking journey.
FOSTERING LOCAL SOCIAL IMPACT
Entropy Restaurant is the gastronomic pillar of a new kind of entrepreneurship: a non profit organization, Hearth Project , which aims at fighting food waste and precarity since 2019. The project, which allowed to save more than 300 tons of food surplus and deliver more than 200K social meals, conveys the following values: fighting food waste in all its forms, fostering a social impact through food & raising awareness on food waste & precarity across B2B & B2C audiences
The production of social meals and development of R&D around food waste fighting techniques are happening in the kitchen of Entropy Restaurant; allowing us to share with you in all intimacy this side of the project .
A full immersive experience !
Rich of an experience of more than 10 years in the event industry, the autodidact Chef Elliott Van de Velde gets to work with some of the key figures of gastronomy in Brussels (Isabelle Arpin, Yves Mattagne, Charles Kaisin). As he evolves through the culinary world and handles the events of those Chefs, Elliott develops its own intuitive cuisine and approach to a new kind of durable gastronomy . Organizing the first cooking events under his own name, he defines its own touch which is highly influenced by its willingness to cook the ingredients in a 360 degrees approach (no waste, full taste).
In 2018, having faced at many occasions the problematic of food waste in B2B businesses, he creates with his life partner, Adeline Barras, a non-profit organization aiming at fighting food waste and precarity, Hearth Project. What started as ad hoc events, cooking food surplus for the profit of other non- profits (Doctors without Borders for ex.), started to grow tremendously during Covid, during which precarity had risen and food surplus as well.
Two years down the road, having saved more than 300 tons of food and served 200K meals, opening Entropy Restaurant and stabilizing the social activities for Hearth Project in one place was just the natural thing to do.
In this space you will discover Elliott’s intuitive & authentic cuisine, as a new chapter to which we ask you, with our team, to contribute.
Everybody can be a changemaker, starting with you !
Elliott Van de VeldeChefShining glasses. Tableware installed. The kitchen starts to open, and with this the ingredients Elliott and his team have selected come to life. The cuisine of Entropy Restaurant is of an intuitive kind, as the Chef Elliott Van de Velde likes to adapt its creations to the surrounding world and seasonal changes. Treating food surplus and traditional waste as delicacies and fine products. Like an explorer of the senses. Testing, trying, gathering feedback, surprising its guests, making them discover new tastes and products. Spontaneity as a mean for creation, dedication and perseverance in the way the meals come to life.This creativity feeding our minds and bodies in order to make us all more aware of our environment is the way we interpret Entropy in essence.