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