The story
Chef Elliott Van de Velde brings an intuitive approach to plant-based gastronomy at Entropy, drawing on training with figures like Yves Mattagne to transform seasonal vegetables into textured compositions. His kitchen treats ingredients with a 360-degree philosophy, exemplified by candied onions served alongside spelt and lentil risotto, leek kimchi, and a leek green mousseline. Every meal directly supports Hearth Project, the non-profit co-founded by Van de Velde and partner Adeline Barras that channels all restaurant profits toward fighting food waste and precarity across the city.
The signature "Voyage" menu guides guests through six sequences, beginning with amuse-bouches like a pumpkin meringue and a smoked miso crust paired with desalted aubergine caviar. Subsequent stops highlight carrots with lovage-hemp brioche and hay smoke, followed by lentils balanced with apricot and nuts from Nok. These courses illustrate the versatility of plant-based cooking, showing how fermentation and smoking techniques bring out complex notes in vegetables. A separate preparation showcases zucchini lacquered with sake and chartreuse, demonstrating the kitchen's ability to elevate simple produce. A cheese discovery course offers options such as extra-aged mimolette crumble, while the drink pairing features infusions and fruit macerations designed by Adeline Barras using her background in chemistry.
Housed in an 18th-century building on Place Saint-Géry, Entropy functions as a hybrid venue where interior elements prioritize recyclability and material revalorization. The restaurant received five radishes from the We're Smart Green Guide, a tribute to its sustainable plant-based gastronomy and a circular model that produces 500 social meals weekly alongside commercial service. Guests dine within a hyper-local supply chain that draws ingredients from producers located less than 30 kilometers away, ensuring freshness while minimizing environmental impact. The venue maintains an inclusive atmosphere where streetwear is welcomed alongside formal attire, reflecting a hospitality model focused on accessibility rather than exclusivity.
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History
Waste really gets the self-taught Elliott Van de Velde going, who was initially behind a zero-waste catering service, and now runs a fine dining restaurant on Place Saint-Géry – where the PermaFunghi biodegradable mushroom mycelium lamps and the upcycled wooden tables set the tone: everything served here is going to be locally and sustainably sourced. On the six-course tasting menu the night we went: tender Brussels trout (from the aquaponics Bigh farm) and butternut squash prepared three ways; stunning malted barley tartlet with oyster mushrooms and a Surréaliste beer jelly that had us practically licking the plate clean; runny stracciatella and a fermented summer berry mousseline topped with a veil of beetroot; luscious stuffed cabbage with a hearty spelt wheat risotto, plus a vin jaune flan and quinoa mousse intensified by the addition of Botaniets gin; before a delightfully comforting chocolate porridge refreshed by malt ice cream and a croissant-flavored mousse; and finally an exhilarating hay-flavored panna cotta met chestnut cake and herb granita, a damn good combination. // Luce Berdon
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