Sébastien Ripari presents a 4-hands Entropy x Thierry Schwartz - 24.06

On June 24, under the aegis of Sébastien Ripari, culinary consultant and international gastronomy expert, Entropy welcomes its First 4 Hands with Thierry Schwartz, who will be setting up his knives in Brussels for the evening.

These two culinary talents will offer an exclusive 5-course duo dinner (10 courses), focusing on naturalness and the meeting of Brussels heritage and Alsatian culture.

Live wines, signature cocktails and 100% sourdough breads will accompany this limited-seat event. 

Between tradition and modernity, Thierry Schwartz Restaurant or 20 years of sustainable ecosystem in the heart of Alsace.

Established for over 20 years in Obernai, Alsace, and boasting the winning duo of a red and green star in the Michelin guide, chef Thierry Schwartz represents the Alsatian tradition of good living as well as the future and modernity.

Gault et Millau, which ranks him Table d'exception with a 16/20, describes his work as “meticulous and prolific, highlighting regional produce in a cuisine that is as technical as it is generous, as rooted in tradition as it is personal and progressive”.

“Talking about terroir sometimes sounds a bit old-fashioned. In reality, the revival is here: we're building an ecological and human future, as well as an economic one.”

With a local network of over 60 artisans, Thierry Schwartz has created a real ecosystem in his home region, with not only a gourmet restaurant but also a bakery to his name.

“Since we opened the restaurant over 20 years ago, we've made short supply chains our priority. 95% of our produce comes from less than 50 km away. We contact our market gardeners and breeders every day and pick their produce when it's ripe. Our menu changes 2x a week. A large majority of our producers work biodynamically and we encourage the reintroduction of old varieties of fruit and vegetables. We process waste with a zero waste objective.”

Thierry Schwartz, Michelin 2025

Entropy Restaurant: Committed, intuitive and innovative gastronomy in the heart of Brussels.

In the bustling heart of Brussels, on Place Saint-Géry, Elliott Van de Velde, with his Entropy restaurant, takes plant-based gastronomy to the next level. His innovative, intuitive approach has earned him the prestigious title of Young Chef of the Year 2025 for Brussels. This recognition celebrates not only his culinary talent, but also his unique vision: cooking with respect for nature and the community.

Entropy is much more than a restaurant; it's above all an approach and a philosophy. Housed in a former 18th-century inn, Elliott is actively committed to combating food waste, while highlighting the beauty of a wide range of plant-based ingredients. His dishes are not only a treat for the taste buds, they also help to make the world a better place: every meal helps to fund a meal for someone in need.

“With my cooking, I want to honor nature,” confides Elliott, who transforms local produce and seasonal vegetables into culinary masterpieces. Like this simple zucchini, lacquered and marinated with sake and a juice flavored with a hint of chartreuse and shiso. Or his work with onions, where, candied, he garnishes them with a spelt and lentil risotto before accompanying them with leek kimchi and a leek green mousseline. Elliott doesn't just sublimate vegetables, he brings the essence of flavors to the plate.

Gault & Millau about Entropy, Nov 2024.

Reservations on entropyrestaurant.be > June 24, 7pm.

Entropy restaurant, plant based gastronomy 

🍀Young chef of the Year 2025 for Brussels

🌱Discovery of the Year 2023 &  Sustainability Culinary Innovator 2024

📝 14.5/20 Gault et Millau

🍀Top 3 @360eatguide

⭐️⭐️⭐️⭐️⭐️ 5 radishes @weresmartworld

👉4.8/5 Google reviews 

🙋‍♀️We adapt to your intolerances on demand (glutenfree, vegan, lactose intolerance)

📍 Place Saint Géry 22, 1000 Bruxelles centre

⏰ Wednesday - Saturday evening (& Friday lunch time)

🌐Réservation - entropyrestaurant.be

🎁 Gift cards available online

🙋‍♀️ Privatization DM us

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