Welcome to Poivre Noir

Poivre Noir is a contemporary bistro nestled in the heart of Africa, where we like to keep things simple.

Great ingredients, bold flavors, and a creative touch. 

Our menu is a mix of international inspiration, travels and experiences.

We’re not about pretense, just thoughtfully crafted dishes, a welcoming atmosphere, and a passion for food that speaks for itself.

Whether you’re here for a laid-back meal or a special evening, we want you to taste something memorable.

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About

Meet John Goffin & Nathalie Bonte

It's all about refined flavors, relaxed vibes - and a whole lot more...

At Poivre Noir, co-founders John Goffin & Nathalie Bonte set out to create more than just a restaurant. They envisioned a place where bold, well-crafted dishes meet an atmosphere that’s both laid-back and effortlessly elegant.

In March 2015, they turned their vision into reality, when Poivre Noir first opened its doors. From the start, it was more than just a dining space—it was a reflection of their passion for flavor, creativity, and genuine hospitality.

John, a former sound engineer with 10 years of experience in Belgium, transitioned into the culinary world, where he brings a sharp, thoughtful approach to bistro cuisine, fusing European techniques with international inspiration.

He’s also a menu consultant & TV host on Canal+’s Chéri(e), c’est moi le chef.

Nathalie, the soul behind Poivre Noir’s atmosphere & storytelling, brings her passion for food, hospitality, and visual artistry, turning flavors into stunning food photography. 

She also curates Joli Tropisme, a travel & lifestyle blog where she captures the essence of places, flavors, and experiences through her unique perspective.

In 2022, they opened Poivre Noir Kinshasa, bringing their signature blend of refined yet approachable cuisine to a vibrant new setting. The experience pushed them to adapt, innovate, and immerse themselves in a challenging landscape, further sharpening their expertise in hospitality and business strategy.

Every challenge, every new market, and every plate served has deepened their understanding of what it takes to create not just a restaurant, but a concept that resonates. 

With over 10 years in hospitality, John and Nathalie now channel their knowledge into BLEND!, their culinary and hospitality consulting service—helping others refine their vision, overcome challenges, and craft memorable dining experiences.