Restaurant Re-Source — Congolese Haute Cuisine, Kinshasa
Restaurant Re-Source is an intimate split-level restaurant built around a small pool, with an eclectic menu, a good wine list, and run by a young Congolese chef who is an emerging star in Brussels. The best feature is probably the haute-cuisine interpretation of traditional Congolese food — a project that takes the extraordinary richness of the Congolese culinary heritage and applies contemporary fine dining technique to produce something that is both internationally ambitious and culturally specific.
The cooking reimagines the Congolese food tradition: the moambé (palm nut stew), the poulet nyembwe (chicken in palm nut sauce), and the freshwater fish preparations of the Congo River all appearing in forms that demonstrate genuine culinary intelligence. The young chef’s Brussels training provides the technical foundation; the Congolese identity provides the argument.
The wine programme draws on French producers alongside the South African and international selections that a restaurant of this quality demands.
Re-Source is the restaurant that places Kinshasa on the African fine dining map: the intimate pool setting, the Brussels-trained Congolese chef, and the haute-cuisine Congolese cooking together constitute the most significant culinary project in the DR Congo.
Best Occasion: Impress Clients
A young Congolese chef emerging as a star in Brussels, haute-cuisine interpretations of traditional Congolese food, and an intimate pool setting: Re-Source is the most internationally credible client dining statement in Kinshasa.
Best Occasion: Proposal
An intimate split-level restaurant around a small pool, with the finest cooking in Kinshasa: Re-Source provides a proposal of genuine distinction in the world’s largest French-speaking city.