Radilicious: “Entropy and the plant-based world: a captivating story”

“Entropy wants to create a world with a fairer and healthier food system.”

In the heart of Brussels, enjoy a fine dining experience that delights everyone.

Chef Elliott Van de Velde serves the most delicious dishes, crafted from a healthy, social, and sustainable ecosystem. Rarely has carefree pleasure been so generous.

Delight your taste buds and give the world what truly nourishes.

Adeline, a chemist by training, found in the word Entropy the perfect name for their restaurant. This scientific term refers to the natural chaos of a system: everything is in constant motion, nothing ever truly ends. The apparent disorder of today becomes the new order of tomorrow. It reflects the silent force behind change and time. A powerful name, full of hope, that suits them perfectly.

Entropy is housed in an 18th-century inn in the heart of Brussels, near the Halles Saint-Géry. A lively neighborhood filled with restaurants, terraces, and pop-up events, but also the epicenter of food inequality. The ideal place to delight guests with a disruptive restaurant and invite everyone to see food in a different light. This is where Elliott and Adeline refine their vision and share it brilliantly.

Every human being on Earth has the right to healthy food, without massively depleting the planet. This is the mission and motivation of the non-profit Hearth Project. Entropy is its cornerstone: the restaurant funds all activities and ensures independence from subsidies and donations. Elliott expresses his creativity in the kitchen with as much generosity as heart. Adeline is the driving force that makes the whole system work. Together, they demonstrate how we can eat in a way that benefits both people and the planet.

The dishes are like a walk through a colorful botanical garden. Not surprisingly: although the restaurant is in the city center, the ingredients come directly from the fields. Entropy has deliberately chosen a 100% plant-based cuisine. The carbon footprint of vegetables is fifty times lower than that of meat. It is therefore the only logical choice — socially, ecologically, and economically.

Elliott inspires with refined creations based on seasonal, local, and organic vegetables. And he goes further: what usually ends up in the bin in other kitchens becomes, in his hands, a surprising and delicious side dish. This message is conveyed at the table and remains engraved in memory.