Elliott Van de Velde Young Chef of the Year 2025 Brussels Gault&Millau

We are proud of this evolution and of the words used by the famous Gault et Millau guide describing the gastronomic plant experience in our Entropy restaurant:

¨In this former 18th-century coaching inn, Elliott Van de Velde continues his commitment against food waste by producing an intuitive and responsible cuisine, where plants and local produce take center stage.

Like a colorful and tasty stroll through a botanical garden, the appetizers and dishes will introduce you to unsuspected flavors.

Like the zucchini, lacquered and marinated in sake, with a juice enhanced by a hint of chartreuse and 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, and this more than justifies an evolution of the score as well as the award of the title of Young Chef of the Year 2025 for Brussels¨