¨ To have a garden is to benefit from an open-air taste laboratory¨

During our last training session organized for the Veganize Brussels association, with chefs from Brussels restaurants, we focused on the naturalness of products, their preservation, and the plant-based and local alternatives that everyone can use, from coconut to orange to iodine.

Because understanding the different stages in the ripening of a fruit, the evolution of a flower, the daily micro-transformations of a plant, means integrating seasonality, time and weather factors, and the concentration of tastes.

We were delighted to share some of our techniques with the teams present, and to introduce them to a different, more plant-based and less wasteful approach to food.

Thanks to @veganizebrussels for the opportunity to exchange and to Hub Brussels and Bruxelles Environnement with their Goodfood movement for their support of this workshop.

🌱 Entropy restaurant, plant-based gastronomy

🙋‍♀️ We adapt to all diets on request (glutenfree, vegan, lactose intolerance)

📍 Place Saint Géry 22, 1000 Brussels center

⏰ Wednesday - Saturday evenings (and Friday lunchtimes)

🌐Reservation - entropyrestaurant.be

🎁Gift cards on sale on our website

⭐Discovery of the year Gault et Millau

🙋‍♀️ Privatization DM us