Dieuveil Malonga : from plate to earth
The culinary journey of Dieuveil Malonga, "From Plate to Earth", blends tradition and innovation, rooted in his Congolese heritage and shaped by his experiences across Europe and Africa. His farm-to-table approach in Kigali promotes local products and ecological responsibility.
Dieuveil Malonga’s culinary narrative, « From Plate to Earth, » showcases his commitment to marrying gastronomy with nature, the result of many years of experience.
An Eco-responsible culinary philosophy
Originally from Congo-Brazzaville, Dieuveil Malonga has become an undisputed talent in African culinary diplomacy, infusing his gourmet restaurant in Kigali with a fusion of African flavors. His culinary journey began in his childhood inCongo-Brazzaville, where he discovered his passion for cooking under his grandmother’s guidance, although he wasn’t particularly interested at the time. His culinary voyage then took him to Germany for his secondary education, where he felt the need to recreate the recipes of his homeland and thus developed his culinary skills. This experience led him to pursue higher education in cuisine, and three years later, he became a qualified chef. His journey eventually brought him to Kigali, Rwanda, where he opened his gourmet restaurant in 2020, after nurturing his project for four years.
Kigali, a welcoming land
The choice of Kigali as the location for his restaurant is motivated by several factors, including the conducive climate for greenery and easy access to land purchases in Rwanda. Additionally, he is drawn to the innovation and use of technology in various sectors, including agriculture, as well as the pan-African policy and openness of the country to foreign investments. However, it is mainly the connection to the land that drives him to choose Kigali as the welcoming land for his restaurant.
Cuisine focused on seasonality and sustainability
At the heart of his culinary concept lies the idea of connecting the farm to the table. This vision materializes with the opening of his farm in Musanze, north of Rwanda. His restaurant emphasizes local and pan-African cuisine, drawing inspiration from traditional dishes passed down by grandmothers and specialties from various African countries. With a constantly evolving menu based on the products available on his farm, Malonga encourages an approach to cooking focused on seasonality and sustainability.
Malonga embodies an approach to gastronomy that goes beyond mere meal preparation to reflect a commitment to sustainability, social responsibility, and knowledge transmission. His gourmet restaurant in Kigali and his farm in Musanze are not just dining venues, but also spaces where African culinary culture is celebrated and preserved, and where the connection between humans and nature is strengthened.
