4 Mains Entropy x Thierry Schwartz 24 Juin 2025

Sébastien Ripari presents an exceptional 4 Mains on June 24, 2025 at 7pm.

Entropy hosts its first 4 Mains event with Michelin-starred chef Thierry Schwartz, specially from Obernai in Alsace.

On June 24, 2025, under the guidance of international culinary consultant Sébastien Ripari, the Entropy restaurant will host its first 4-hands dinner.

For this grand premiere, starred chef Thierry Schwartz, a key figure in Alsatian gastronomy, will spend an evening in Brussels alongside Elliott Van de Velde, founder of Entropy and Gault&Millau Young Chef of the Year 2025 for Brussels.

Thierry Schwartz: one Michelin red star, one Michelin green star and 20 years of sustainable commitment in Alsace

Based in Obernai, Thierry Schwartz embodies a sustainable, contemporary and deeply human vision of French cuisine. At the helm of an establishment that has been awarded both a red and a green Michelin star, he champions short circuits, biodynamics, seasonal produce and a cuisine rooted in its region.

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

With over 60 partner artisans, a gourmet restaurant and an independent bakery, he has built up a truly local ecosystem. 95% of the produce he cooks comes from less than 50 km away, and his menu changes twice a week, according to harvest and ripeness.

Entropy: committed plant-based gastronomy in the heart of Brussels

Housed in an 18th-century inn on Place Saint-Géry, Entropy is much more than a restaurant: it's a societal project. At the helm is Elliott Van de Velde, whose intuitive, creative plant-based cuisine is committed to fighting food waste.

Every meal consumed at Entropy helps finance a meal for someone in need, via a solidarity initiative supported by Hearth Project. “With my cooking, I want to honor nature”. - Elliott Van de Velde

His mastery of plant-based techniques, combined with an artistic and eco-responsible vision, won over the experts at Gault & Millau. Among his creations: zucchini lacquered with sake, onion confit stuffed with spelt risotto, leek kimchi... An inspired demonstration that haute gastronomy can be fully expressed in a plant-based version.

Information

• 2 chefs 2 visions.
• 1 shared universe.
• 5 duo courses
• (2 signature dishes per chef per course)
• Natural wines and non alcoholic creations in pairing ;
• Belgian Bubbles & Cocktails by Dragon Yen
• Limited seating, only 10 spots left!
• Shared table, no space for table privatization under 4 persons.

260 euros incl. VAT, drinks included, including food/liquid pairings

Option without drinks pairings as of 180 euros pp

Venue