What if the perfect pairing wasn’t found only on the plate?

How long does it take to prepare what’s in your glass?

At Entropy, beverages are never chosen at random. Every drink is created in-house, with the same level of precision and care as our cuisine.

We offer wines as well as non-alcoholic pairings. In both cases, the goal remains the same: to build a coherent experience from the first bite to the last sip.

A cuisine that extends beyond the plate

In gastronomy, attention is often focused on the dishes. Yet a well-crafted pairing can completely transform the perception of a menu. An acidity that lifts a vegetable, a subtle bitterness that prolongs a vegetal note, or a fermentation that adds depth.

The glass then becomes an ingredient in its own right.

This is precisely why we dedicate as much time and attention to our beverages as we do to our cuisine.

Behind a glass, several days of work

Some of our drinks take longer to ferment than certain dishes take to cook.

Our kombuchas, for example, require several days of fermentation, between 24 and 48 hours, allowing their natural effervescence to develop.

In the meantime, we observe, taste, and adjust. Fermentation evolves with temperature, ingredients, and seasons. And it is exactly this attention to detail that interests us.

Nothing is lost, everything is transformed

At Entropy, a peel is not always waste. It becomes an ingredient.

Citrus peels can be transformed into kozo, a fermented syrup traditionally made from fruit, sugar, and time.

Elderflowers become delicate syrups or fermentations.

Cascara, the husk of the coffee cherry often removed during roasting, reveals notes of red fruits, hibiscus, and dried fruit when infused.

What does not end up on the plate often finds a new life in your glass.

Non-alcoholic is becoming essential

Things have changed. Today, creating a non-alcoholic pairing requires just as much thought as a wine pairing. Acidity, texture, length on the palate, balance… the same criteria apply. A fermented drink made with cascara, elderflower, smoked tea, and roasted nuts can sometimes pair with a dish as naturally as a wine.

Wine or fermentation?

Why should we choose? We enjoy working with committed winemakers. We also enjoy creating our own drinks. Wine inspires us to explore acidity and aromatic structures. Fermentations allow us to explore entirely different territories. In the end, what matters is not what is in the glass, but what happens when the glass meets the plate.

A different way of telling Entropy

Our beverages follow the same principles as our cuisine: seasonality, craftsmanship, ingredient valorisation, curiosity, and a desire to question what seems obvious. Because sometimes, the most memorable part of a meal is not only a dish. It is also that strange drink you had never tasted before.

The one you still ask us about the recipe for before leaving…