Scallops, yellow purée and seasonal vegetables
Hands finishing oysters before service
Colourful NZOTO canapés for Vlisco × Fally Ipupa
Dressing a plate of carrots
Candlelit table at the Sarah Abbas dinner
Dessert with pink fruit and edible flowers in a blue bowl
Plating during Kinshasa Supper Club service
Purple canapés on a silver tray
Three bites on a lit tray at Palais de Tokyo
Finishing a dessert with red fruit sauce
Golden fried bites in a bowl
Plates lined up on the pass
Service at a private dinner
Hibiscus bites for Nike
Three canapés on a glass tray
The printed Kinshasa Supper Club menu
Canapés passed during a reception
Long table set with candles
Mise en place before service
Canapé detail
Moringa latte with pomegranate syrup
Plating during Nike Breaking 4
Khloé Fearnley-Derome
Bowls and candles at a brand dinner

I cook in Paris, with seasonal produce and the flavours of the DRC, where I was born.

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Kinshasa Supper Club logo: an orange table set for ten with blue chairs

Kinshasa Supper Club

One table, one region of the DRC, one evening. Join the list for the next dates.

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