Un parcours atypique mais ancr\u00e9 dans l\u2019humain<\/b><\/span><\/h4>\nPour Elliott Van de Velde, la cuisine n\u2019a pas \u00e9t\u00e9 une vocation imm\u00e9diate. \u00ab Je suis autodidacte \u00bb, commence-t-il. \u00ab Apr\u00e8s avoir quitt\u00e9 des \u00e9tudes d\u2019architecture, j\u2019ai organis\u00e9 des \u00e9v\u00e9nements de nuit. Ce que j\u2019aimais, c\u2019\u00e9tait l\u2019\u00e9nergie collective, le lien humain. Ces aspects continuent de nourrir ma vision aujourd\u2019hui.\u00bb Mais la graine d\u2019une passion plus profonde avait d\u00e9j\u00e0 \u00e9t\u00e9 plant\u00e9e dans son enfance, au travers des souvenirs olfactifs de plats mijot\u00e9s ou encore des cartes de restaurants que son grand-p\u00e8re collectionnait avec soin.<\/p>\n
C\u2019est au restaurant Al Barmaki que cette ferveur refait surface. D\u2019abord manager en salle, Elliott se rapproche petit \u00e0 petit des fourneaux. \u00ab Le chef Rik Kalash m\u2019a donn\u00e9 ma chance. C\u2019est une pointure \u00e0 Bruxelles, et sa confiance a \u00e9t\u00e9 un vrai d\u00e9clic. \u00bb Il consolide alors ses bases gr\u00e2ce \u00e0 des formations \u00e0 Horeca Forma Be Pro, o\u00f9 il d\u00e9couvre le plaisir tactile et pr\u00e9cis de la d\u00e9coupe de l\u00e9gumes. \u00ab Ironie du sort, je vais enseigner ces m\u00eames techniques d\u00e8s janvier 2025, pr\u00e8s de dix ans apr\u00e8s les avoir apprises. \u00bb<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/Scherm\u00adafbeelding-2025-02-14-om-16.55.34-1024x516.jpg\")
<\/span><\/p>\nEntrepreneuriat et collaborations de prestige<\/b><\/span><\/h4>\nFort de cette exp\u00e9rience, Elliott lance sa propre soci\u00e9t\u00e9 de catering. Il y met \u00e0 profit ses comp\u00e9tences en cuisine et en gestion pour travailler aux c\u00f4t\u00e9s de grands noms de la gastronomie belge, comme Yves Mattagne et Isabelle Arpin. \u00ab\u00a0Ces collaborations m\u2019ont appris \u00e0 jongler entre l\u2019exigence des chefs et les attentes des clients. \u00bb Parall\u00e8lement, il organise des d\u00eeners priv\u00e9s et des \u00e9v\u00e9nements culinaires, tout en devenant consultant pour des acteurs de poids comme Bruxelles Expo ou le groupe Tero.<\/p>\n
Mais cette ascension est brutalement frein\u00e9e par la pand\u00e9mie de COVID-19. \u00ab Du jour au lendemain, tout s\u2019est arr\u00eat\u00e9. Plus de prestations, plus de contrats. J\u2019ai d\u00e9cid\u00e9 de transformer cette pause impos\u00e9e en une opportunit\u00e9 utile.\u00bb<\/p>\n
C\u2019est ainsi que na\u00eet, en collaboration avec sa femme Adeline, l\u2019ASBL Hearth Project. Elliott revient sur l\u2019origine de Hearth Project. \u00ab L\u2019id\u00e9e \u00e9tait simple\u00a0: organiser des \u00e9v\u00e9nements avec des chefs \u00e9toil\u00e9s pour cuisiner un repas gastronomique \u00e0 partir d\u2019invendus. Les b\u00e9n\u00e9fices \u00e9taient revers\u00e9s \u00e0 des associations. \u00bb Aujourd\u2019hui, cette mission perdure, gr\u00e2ce \u00e0 une logistique bien rod\u00e9e et des gens passionn\u00e9s. \u00ab Depuis 2020, nous avons cuisin\u00e9 plus de 300 tonnes d\u2019invendus alimentaires pour des dizaines d\u2019associations luttant contre la pr\u00e9carit\u00e9 alimentaire. Hearth, c\u2019est bien plus qu\u2019un projet social\u00a0: c\u2019est un \u00e9cosyst\u00e8me. Nous livrons chaque semaine entre 100 et 150 repas \u00e0 base d\u2019invendus alimentaires. C\u2019est une mani\u00e8re de conjuguer cuisine durable et impact social.\u00bb Elliott invite d\u2019autres chefs \u00e0 rejoindre ce mouvement. \u00ab Cela demande de la ma\u00eetrise et une \u00e9quipe engag\u00e9e, mais les r\u00e9sultats sont incroyables. \u00bb<\/span><\/p>\nL\u2019aventure Top Chef et la cons\u00e9cration d\u2019Entropy<\/b><\/span><\/h4>\nEn 2022, Elliott est s\u00e9lectionn\u00e9 pour participer \u00e0 Top Chef. Bien que son parcours dans l\u2019\u00e9mission soit court, il en ressort renforc\u00e9 dans ses convictions. \u00ab Ma personnalit\u00e9 et ma vision d\u2019une cuisine durable ne collaient pas vraiment avec les attentes du programme. Mais cela m\u2019a motiv\u00e9 \u00e0 rester fid\u00e8le \u00e0 moi-m\u00eame. \u00bb<\/p>\n
Cette m\u00eame ann\u00e9e, il remporte l\u2019appel \u00e0 projets bruxellois Be Circular, obtenant un financement de 100 000 euros, et m\u00e8ne \u00e0 terme une campagne de crowdlending sur la plateforme \u00e0 impact Lita.co. Ces r\u00e9ussites lui permettent de concr\u00e9tiser un r\u00eave\u00a0: ouvrir un restaurant durable et hybride en plein c\u0153ur de Bruxelles. Entropy voit le jour sur la place Saint-G\u00e9ry. \u00ab C\u2019\u00e9tait un pari audacieux, avec le contexte post-COVID, l\u2019inflation \u00e9nerg\u00e9tique et les d\u00e9fis li\u00e9s au plan de mobilit\u00e9 Good Move. Mais nous \u00e9tions convaincus que c\u2019\u00e9tait le bon moment. \u00bb<\/span><\/p>\n![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/Scherm\u00adafbeelding-2025-02-14-om-16.55.57-1024x510.jpg\")
<\/p>\n
Une cuisine durable et z\u00e9ro d\u00e9chet<\/b><\/span><\/h4>\nChez Entropy, le v\u00e9g\u00e9tal est roi. \u00ab Nous travaillons \u00e0 97 % avec des produits v\u00e9g\u00e9taux. Ce choix, presque naturel, est aussi un d\u00e9fi cr\u00e9atif. \u00bb Elliott explique que chaque produit est exploit\u00e9 dans sa totalit\u00e9, sans gaspillage. \u00ab Prenons le capucin\u00a0: on peut utiliser les feuilles, les fleurs ou encore les c\u00e2pres. Chaque partie du l\u00e9gume a une saveur unique. C\u2019est une v\u00e9ritable source d\u2019inspiration. \u00bb<\/p>\n
Cette d\u00e9marche z\u00e9ro d\u00e9chet oblige \u00e0 repenser les processus. \u00ab Nous transformons ce qui est consid\u00e9r\u00e9 comme un d\u00e9chet en ingr\u00e9dient gastronomique. Par exemple, les f\u00e2nes de radis deviennent une huile, la peau de courge un tepache, et la cascara, issue de la torr\u00e9faction du caf\u00e9, se r\u00e9invente dans nos recettes. \u00bb Pour Elliott, cette cr\u00e9ativit\u00e9 est l\u2019avenir de la cuisine\u00a0: \u00ab C\u2019est une \u00e9quation complexe mais passionnante.\u00a0\u00bb Contrairement \u00e0 une id\u00e9e re\u00e7ue, travailler avec des petits producteurs locaux est \u00e9galement tout \u00e0 fait possible, selon Elliott. \u00ab C\u2019est un choix avant tout. Certes, c\u2019est un challenge logistique. Parfois, je dois adapter mon menu ou aller chercher une commande moi-m\u00eame \u00e0 7 heures du matin. Mais cela en vaut la peine. \u00bb Il voit cette contrainte comme un moteur de cr\u00e9ativit\u00e9. \u00ab Les gros producteurs standardisent tout\u00a0: go\u00fbts, calibres, couleurs. En travaillant avec des producteurs locaux, on cultive notre diff\u00e9rence. \u00bb<\/span><\/p>\nElliott souligne \u00e9galement l\u2019importance de soutenir une agriculture durable et diversifi\u00e9e. \u00ab Un l\u00e9gume comme la courge compte 12 esp\u00e8ces en Belgique, mais seulement 4 sont cultiv\u00e9es couramment. Nous essayons de changer cela, notamment en collaborant avec nos fournisseurs pour s\u00e9curiser nos fili\u00e8res et promouvoir des vari\u00e9t\u00e9s oubli\u00e9es. \u00bb<\/p>\n
Outre sa dimension gastronomique, Entropy finance des repas pour les plus d\u00e9munis gr\u00e2ce \u00e0 Hearth Project.<\/p>\n
Reconnaissance et perspectives<\/b><\/span><\/h4>\n\u00c9lu Jeune Chef bruxellois de l\u2019ann\u00e9e par Gault&Millau, Elliott per\u00e7oit ce prix comme une validation de son approche. \u00ab C\u2019est une reconnaissance pour tous ceux qui, comme moi, se sont form\u00e9s sur le terrain et osent proposer une gastronomie diff\u00e9rente. \u00bb Ce prix lui permet \u00e9galement de renforcer son r\u00e9seau de fournisseurs, de consolider son \u00e9quipe et d\u2019attirer de nouveaux clients.<\/span><\/p>\nPour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\nCe n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/Scherm\u00adafbeelding-2025-02-14-om-16.56.06-1024x511.jpg\")
<\/p>\n
[ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/span><\/p>\nEntrepreneuriat et collaborations de prestige<\/b><\/span><\/h4>\nFort de cette exp\u00e9rience, Elliott lance sa propre soci\u00e9t\u00e9 de catering. Il y met \u00e0 profit ses comp\u00e9tences en cuisine et en gestion pour travailler aux c\u00f4t\u00e9s de grands noms de la gastronomie belge, comme Yves Mattagne et Isabelle Arpin. \u00ab\u00a0Ces collaborations m\u2019ont appris \u00e0 jongler entre l\u2019exigence des chefs et les attentes des clients. \u00bb Parall\u00e8lement, il organise des d\u00eeners priv\u00e9s et des \u00e9v\u00e9nements culinaires, tout en devenant consultant pour des acteurs de poids comme Bruxelles Expo ou le groupe Tero.<\/p>\n
Mais cette ascension est brutalement frein\u00e9e par la pand\u00e9mie de COVID-19. \u00ab Du jour au lendemain, tout s\u2019est arr\u00eat\u00e9. Plus de prestations, plus de contrats. J\u2019ai d\u00e9cid\u00e9 de transformer cette pause impos\u00e9e en une opportunit\u00e9 utile.\u00bb<\/p>\n
C\u2019est ainsi que na\u00eet, en collaboration avec sa femme Adeline, l\u2019ASBL Hearth Project. Elliott revient sur l\u2019origine de Hearth Project. \u00ab L\u2019id\u00e9e \u00e9tait simple\u00a0: organiser des \u00e9v\u00e9nements avec des chefs \u00e9toil\u00e9s pour cuisiner un repas gastronomique \u00e0 partir d\u2019invendus. Les b\u00e9n\u00e9fices \u00e9taient revers\u00e9s \u00e0 des associations. \u00bb Aujourd\u2019hui, cette mission perdure, gr\u00e2ce \u00e0 une logistique bien rod\u00e9e et des gens passionn\u00e9s. \u00ab Depuis 2020, nous avons cuisin\u00e9 plus de 300 tonnes d\u2019invendus alimentaires pour des dizaines d\u2019associations luttant contre la pr\u00e9carit\u00e9 alimentaire. Hearth, c\u2019est bien plus qu\u2019un projet social\u00a0: c\u2019est un \u00e9cosyst\u00e8me. Nous livrons chaque semaine entre 100 et 150 repas \u00e0 base d\u2019invendus alimentaires. C\u2019est une mani\u00e8re de conjuguer cuisine durable et impact social.\u00bb Elliott invite d\u2019autres chefs \u00e0 rejoindre ce mouvement. \u00ab Cela demande de la ma\u00eetrise et une \u00e9quipe engag\u00e9e, mais les r\u00e9sultats sont incroyables. \u00bb<\/span><\/p>\nL\u2019aventure Top Chef et la cons\u00e9cration d\u2019Entropy<\/b><\/span><\/h4>\nEn 2022, Elliott est s\u00e9lectionn\u00e9 pour participer \u00e0 Top Chef. Bien que son parcours dans l\u2019\u00e9mission soit court, il en ressort renforc\u00e9 dans ses convictions. \u00ab Ma personnalit\u00e9 et ma vision d\u2019une cuisine durable ne collaient pas vraiment avec les attentes du programme. Mais cela m\u2019a motiv\u00e9 \u00e0 rester fid\u00e8le \u00e0 moi-m\u00eame. \u00bb<\/p>\n
Cette m\u00eame ann\u00e9e, il remporte l\u2019appel \u00e0 projets bruxellois Be Circular, obtenant un financement de 100 000 euros, et m\u00e8ne \u00e0 terme une campagne de crowdlending sur la plateforme \u00e0 impact Lita.co. Ces r\u00e9ussites lui permettent de concr\u00e9tiser un r\u00eave\u00a0: ouvrir un restaurant durable et hybride en plein c\u0153ur de Bruxelles. Entropy voit le jour sur la place Saint-G\u00e9ry. \u00ab C\u2019\u00e9tait un pari audacieux, avec le contexte post-COVID, l\u2019inflation \u00e9nerg\u00e9tique et les d\u00e9fis li\u00e9s au plan de mobilit\u00e9 Good Move. Mais nous \u00e9tions convaincus que c\u2019\u00e9tait le bon moment. \u00bb<\/span><\/p>\n<\/p>\n
Une cuisine durable et z\u00e9ro d\u00e9chet<\/b><\/span><\/h4>\nChez Entropy, le v\u00e9g\u00e9tal est roi. \u00ab Nous travaillons \u00e0 97 % avec des produits v\u00e9g\u00e9taux. Ce choix, presque naturel, est aussi un d\u00e9fi cr\u00e9atif. \u00bb Elliott explique que chaque produit est exploit\u00e9 dans sa totalit\u00e9, sans gaspillage. \u00ab Prenons le capucin\u00a0: on peut utiliser les feuilles, les fleurs ou encore les c\u00e2pres. Chaque partie du l\u00e9gume a une saveur unique. C\u2019est une v\u00e9ritable source d\u2019inspiration. \u00bb<\/p>\n
Cette d\u00e9marche z\u00e9ro d\u00e9chet oblige \u00e0 repenser les processus. \u00ab Nous transformons ce qui est consid\u00e9r\u00e9 comme un d\u00e9chet en ingr\u00e9dient gastronomique. Par exemple, les f\u00e2nes de radis deviennent une huile, la peau de courge un tepache, et la cascara, issue de la torr\u00e9faction du caf\u00e9, se r\u00e9invente dans nos recettes. \u00bb Pour Elliott, cette cr\u00e9ativit\u00e9 est l\u2019avenir de la cuisine\u00a0: \u00ab C\u2019est une \u00e9quation complexe mais passionnante.\u00a0\u00bb Contrairement \u00e0 une id\u00e9e re\u00e7ue, travailler avec des petits producteurs locaux est \u00e9galement tout \u00e0 fait possible, selon Elliott. \u00ab C\u2019est un choix avant tout. Certes, c\u2019est un challenge logistique. Parfois, je dois adapter mon menu ou aller chercher une commande moi-m\u00eame \u00e0 7 heures du matin. Mais cela en vaut la peine. \u00bb Il voit cette contrainte comme un moteur de cr\u00e9ativit\u00e9. \u00ab Les gros producteurs standardisent tout\u00a0: go\u00fbts, calibres, couleurs. En travaillant avec des producteurs locaux, on cultive notre diff\u00e9rence. \u00bb<\/span><\/p>\nElliott souligne \u00e9galement l\u2019importance de soutenir une agriculture durable et diversifi\u00e9e. \u00ab Un l\u00e9gume comme la courge compte 12 esp\u00e8ces en Belgique, mais seulement 4 sont cultiv\u00e9es couramment. Nous essayons de changer cela, notamment en collaborant avec nos fournisseurs pour s\u00e9curiser nos fili\u00e8res et promouvoir des vari\u00e9t\u00e9s oubli\u00e9es. \u00bb<\/p>\n
Outre sa dimension gastronomique, Entropy finance des repas pour les plus d\u00e9munis gr\u00e2ce \u00e0 Hearth Project.<\/p>\n
Reconnaissance et perspectives<\/b><\/span><\/h4>\n\u00c9lu Jeune Chef bruxellois de l\u2019ann\u00e9e par Gault&Millau, Elliott per\u00e7oit ce prix comme une validation de son approche. \u00ab C\u2019est une reconnaissance pour tous ceux qui, comme moi, se sont form\u00e9s sur le terrain et osent proposer une gastronomie diff\u00e9rente. \u00bb Ce prix lui permet \u00e9galement de renforcer son r\u00e9seau de fournisseurs, de consolider son \u00e9quipe et d\u2019attirer de nouveaux clients.<\/span><\/p>\nPour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\nCe n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n
<\/p>\n
[ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n
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Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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L\u2019aventure Top Chef et la cons\u00e9cration d\u2019Entropy<\/b><\/span><\/h4>\nEn 2022, Elliott est s\u00e9lectionn\u00e9 pour participer \u00e0 Top Chef. Bien que son parcours dans l\u2019\u00e9mission soit court, il en ressort renforc\u00e9 dans ses convictions. \u00ab Ma personnalit\u00e9 et ma vision d\u2019une cuisine durable ne collaient pas vraiment avec les attentes du programme. Mais cela m\u2019a motiv\u00e9 \u00e0 rester fid\u00e8le \u00e0 moi-m\u00eame. \u00bb<\/p>\n
Cette m\u00eame ann\u00e9e, il remporte l\u2019appel \u00e0 projets bruxellois Be Circular, obtenant un financement de 100 000 euros, et m\u00e8ne \u00e0 terme une campagne de crowdlending sur la plateforme \u00e0 impact Lita.co. Ces r\u00e9ussites lui permettent de concr\u00e9tiser un r\u00eave\u00a0: ouvrir un restaurant durable et hybride en plein c\u0153ur de Bruxelles. Entropy voit le jour sur la place Saint-G\u00e9ry. \u00ab C\u2019\u00e9tait un pari audacieux, avec le contexte post-COVID, l\u2019inflation \u00e9nerg\u00e9tique et les d\u00e9fis li\u00e9s au plan de mobilit\u00e9 Good Move. Mais nous \u00e9tions convaincus que c\u2019\u00e9tait le bon moment. \u00bb<\/span><\/p>\n<\/p>\n
Une cuisine durable et z\u00e9ro d\u00e9chet<\/b><\/span><\/h4>\nChez Entropy, le v\u00e9g\u00e9tal est roi. \u00ab Nous travaillons \u00e0 97 % avec des produits v\u00e9g\u00e9taux. Ce choix, presque naturel, est aussi un d\u00e9fi cr\u00e9atif. \u00bb Elliott explique que chaque produit est exploit\u00e9 dans sa totalit\u00e9, sans gaspillage. \u00ab Prenons le capucin\u00a0: on peut utiliser les feuilles, les fleurs ou encore les c\u00e2pres. Chaque partie du l\u00e9gume a une saveur unique. C\u2019est une v\u00e9ritable source d\u2019inspiration. \u00bb<\/p>\n
Cette d\u00e9marche z\u00e9ro d\u00e9chet oblige \u00e0 repenser les processus. \u00ab Nous transformons ce qui est consid\u00e9r\u00e9 comme un d\u00e9chet en ingr\u00e9dient gastronomique. Par exemple, les f\u00e2nes de radis deviennent une huile, la peau de courge un tepache, et la cascara, issue de la torr\u00e9faction du caf\u00e9, se r\u00e9invente dans nos recettes. \u00bb Pour Elliott, cette cr\u00e9ativit\u00e9 est l\u2019avenir de la cuisine\u00a0: \u00ab C\u2019est une \u00e9quation complexe mais passionnante.\u00a0\u00bb Contrairement \u00e0 une id\u00e9e re\u00e7ue, travailler avec des petits producteurs locaux est \u00e9galement tout \u00e0 fait possible, selon Elliott. \u00ab C\u2019est un choix avant tout. Certes, c\u2019est un challenge logistique. Parfois, je dois adapter mon menu ou aller chercher une commande moi-m\u00eame \u00e0 7 heures du matin. Mais cela en vaut la peine. \u00bb Il voit cette contrainte comme un moteur de cr\u00e9ativit\u00e9. \u00ab Les gros producteurs standardisent tout\u00a0: go\u00fbts, calibres, couleurs. En travaillant avec des producteurs locaux, on cultive notre diff\u00e9rence. \u00bb<\/span><\/p>\nElliott souligne \u00e9galement l\u2019importance de soutenir une agriculture durable et diversifi\u00e9e. \u00ab Un l\u00e9gume comme la courge compte 12 esp\u00e8ces en Belgique, mais seulement 4 sont cultiv\u00e9es couramment. Nous essayons de changer cela, notamment en collaborant avec nos fournisseurs pour s\u00e9curiser nos fili\u00e8res et promouvoir des vari\u00e9t\u00e9s oubli\u00e9es. \u00bb<\/p>\n
Outre sa dimension gastronomique, Entropy finance des repas pour les plus d\u00e9munis gr\u00e2ce \u00e0 Hearth Project.<\/p>\n
Reconnaissance et perspectives<\/b><\/span><\/h4>\n\u00c9lu Jeune Chef bruxellois de l\u2019ann\u00e9e par Gault&Millau, Elliott per\u00e7oit ce prix comme une validation de son approche. \u00ab C\u2019est une reconnaissance pour tous ceux qui, comme moi, se sont form\u00e9s sur le terrain et osent proposer une gastronomie diff\u00e9rente. \u00bb Ce prix lui permet \u00e9galement de renforcer son r\u00e9seau de fournisseurs, de consolider son \u00e9quipe et d\u2019attirer de nouveaux clients.<\/span><\/p>\nPour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\nCe n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n
<\/p>\n
[ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n
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Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/p>\n
Une cuisine durable et z\u00e9ro d\u00e9chet<\/b><\/span><\/h4>\nChez Entropy, le v\u00e9g\u00e9tal est roi. \u00ab Nous travaillons \u00e0 97 % avec des produits v\u00e9g\u00e9taux. Ce choix, presque naturel, est aussi un d\u00e9fi cr\u00e9atif. \u00bb Elliott explique que chaque produit est exploit\u00e9 dans sa totalit\u00e9, sans gaspillage. \u00ab Prenons le capucin\u00a0: on peut utiliser les feuilles, les fleurs ou encore les c\u00e2pres. Chaque partie du l\u00e9gume a une saveur unique. C\u2019est une v\u00e9ritable source d\u2019inspiration. \u00bb<\/p>\n
Cette d\u00e9marche z\u00e9ro d\u00e9chet oblige \u00e0 repenser les processus. \u00ab Nous transformons ce qui est consid\u00e9r\u00e9 comme un d\u00e9chet en ingr\u00e9dient gastronomique. Par exemple, les f\u00e2nes de radis deviennent une huile, la peau de courge un tepache, et la cascara, issue de la torr\u00e9faction du caf\u00e9, se r\u00e9invente dans nos recettes. \u00bb Pour Elliott, cette cr\u00e9ativit\u00e9 est l\u2019avenir de la cuisine\u00a0: \u00ab C\u2019est une \u00e9quation complexe mais passionnante.\u00a0\u00bb Contrairement \u00e0 une id\u00e9e re\u00e7ue, travailler avec des petits producteurs locaux est \u00e9galement tout \u00e0 fait possible, selon Elliott. \u00ab C\u2019est un choix avant tout. Certes, c\u2019est un challenge logistique. Parfois, je dois adapter mon menu ou aller chercher une commande moi-m\u00eame \u00e0 7 heures du matin. Mais cela en vaut la peine. \u00bb Il voit cette contrainte comme un moteur de cr\u00e9ativit\u00e9. \u00ab Les gros producteurs standardisent tout\u00a0: go\u00fbts, calibres, couleurs. En travaillant avec des producteurs locaux, on cultive notre diff\u00e9rence. \u00bb<\/span><\/p>\nElliott souligne \u00e9galement l\u2019importance de soutenir une agriculture durable et diversifi\u00e9e. \u00ab Un l\u00e9gume comme la courge compte 12 esp\u00e8ces en Belgique, mais seulement 4 sont cultiv\u00e9es couramment. Nous essayons de changer cela, notamment en collaborant avec nos fournisseurs pour s\u00e9curiser nos fili\u00e8res et promouvoir des vari\u00e9t\u00e9s oubli\u00e9es. \u00bb<\/p>\n
Outre sa dimension gastronomique, Entropy finance des repas pour les plus d\u00e9munis gr\u00e2ce \u00e0 Hearth Project.<\/p>\n
Reconnaissance et perspectives<\/b><\/span><\/h4>\n\u00c9lu Jeune Chef bruxellois de l\u2019ann\u00e9e par Gault&Millau, Elliott per\u00e7oit ce prix comme une validation de son approche. \u00ab C\u2019est une reconnaissance pour tous ceux qui, comme moi, se sont form\u00e9s sur le terrain et osent proposer une gastronomie diff\u00e9rente. \u00bb Ce prix lui permet \u00e9galement de renforcer son r\u00e9seau de fournisseurs, de consolider son \u00e9quipe et d\u2019attirer de nouveaux clients.<\/span><\/p>\nPour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\nCe n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n
<\/p>\n
[ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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Elliott souligne \u00e9galement l\u2019importance de soutenir une agriculture durable et diversifi\u00e9e. \u00ab Un l\u00e9gume comme la courge compte 12 esp\u00e8ces en Belgique, mais seulement 4 sont cultiv\u00e9es couramment. Nous essayons de changer cela, notamment en collaborant avec nos fournisseurs pour s\u00e9curiser nos fili\u00e8res et promouvoir des vari\u00e9t\u00e9s oubli\u00e9es. \u00bb<\/p>\n
Outre sa dimension gastronomique, Entropy finance des repas pour les plus d\u00e9munis gr\u00e2ce \u00e0 Hearth Project.<\/p>\n
Reconnaissance et perspectives<\/b><\/span><\/h4>\n\u00c9lu Jeune Chef bruxellois de l\u2019ann\u00e9e par Gault&Millau, Elliott per\u00e7oit ce prix comme une validation de son approche. \u00ab C\u2019est une reconnaissance pour tous ceux qui, comme moi, se sont form\u00e9s sur le terrain et osent proposer une gastronomie diff\u00e9rente. \u00bb Ce prix lui permet \u00e9galement de renforcer son r\u00e9seau de fournisseurs, de consolider son \u00e9quipe et d\u2019attirer de nouveaux clients.<\/span><\/p>\nPour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\nCe n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n
<\/p>\n
[ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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Pour Elliott, le v\u00e9g\u00e9tal est un facteur d\u2019inclusion. \u00ab Il f\u00e9d\u00e8re, car il ne discrimine pas. Les personnes intol\u00e9rantes au lactose, les femmes enceintes, ou celles ayant des restrictions religieuses trouvent leur bonheur chez nous. \u00bb Ce souci d\u2019inclusivit\u00e9 se refl\u00e8te aussi dans les accords sans alcool, pens\u00e9s avec autant de soin que les vins.<\/span><\/p>\n Ce n\u2019est pas nouveau, l\u2019Horeca est en plein changement, mais le jeune chef bruxellois reste optimiste\u00a0: \u00ab Pers\u00e9v\u00e9rez, m\u00eame si vous \u00eates autodidactes ou si vous arrivez tard dans ce m\u00e9tier. Votre singularit\u00e9 est votre force. La diversit\u00e9 dans l\u2019Horeca ne doit pas se limiter au genre, mais inclure aussi les parcours et les approches neurocognitives. La gastronomie a besoin de ces diff\u00e9rences pour se r\u00e9inventer. \u00bb<\/p>\n [ Muriel Lombaerts \u2014 photos : \u00a9 Maurice Jaccard ]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Jeune chef bruxellois au parcours atypique, Elliott Van de Velde r\u00e9invente la cuisine avec passion et engagement social dans son restaurant Entropy. De ses d\u00e9buts autodidactes \u00e0 la cr\u00e9ation d\u2019un restaurant z\u00e9ro d\u00e9chet, il pr\u00f4ne une gastronomie durable, inclusive et solidaire. Un parcours atypique mais ancr\u00e9 dans l\u2019humain Pour Elliott Van de Velde, la cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":49939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-49984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nUn message pour les jeunes chefs<\/b><\/span><\/h4>\n
<\/p>\n