Entropy restaurant
A story of taste and commitment
Brussels · Restaurant · Sustainable Design
At the end of December 2021, chef Elliott Van de Velde asked me to design the layout of his future gourmet restaurant, Entropy located in the center of Brussels, Place Saint Gery.
His vision, a restaurant that combines gastronomy and environmental responsibility. It was therefore important to me that these values could be reflected in an elegant and functional framework.
I therefore designed a space that includes a color palette inspired by nature and selected eco-responsible suppliers in order to create harmony between aesthetics and sustainability.
The challenge
At the end of 2021, chef Elliott Van de Velde set out to create Entropy, his fine-dining restaurant in the heart of Brussels.
His ambition: to offer a committed approach to gastronomy in a space that reflects the same values.
The challenge: to create a warm and distinctive environment while minimising its environmental impact.
Designing around the project’s values
The objective of this case study is to illustrate how sustainability values can be embodied in a high-level restaurant space.
Today more than ever, it is essential to design eco-responsible spaces that take into account our values and the well-being of our planet.
TABLES
Manufactured by Holy Wood, a solidarity carpentry in Mons which recovers wood from furniture collected by the Emmaüs Association
FLOORING
Use of vinyl woven in Mouscron by 2Tec2.
LIGHTING
Manufactured from organic waste from the production of organic oyster mushrooms. LumiFungi is a completely organic and compostable lampshade produced in Brussels in the Tours & Taxis cellars
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