Kempinski Hotel Fleuve Congo in Kinshasa is the third Kempinski Hotel to introduce the hugely successful SteakStones concept to its menu. Introduced by Executive Chef Philippe Bossert, the Kinshasa introduction follows successful use of the SteakStones Product Range at Kempinski’s Dijbouti and Seychelles Hotels. Bossert commented, “SteakStones is a very nice concept. Clean and easy to use and very good quality. It has been very well received by our guests in each Hotel”.