Get to know our Executive Head Chef, Damien Rigollet.
Damien has previously worked at a number of French restaurants in London, including the Bleeding Heart, Le Boudin Blanc and Le Gastro, and also has a host of qualifications including an undergraduate diploma that he achieved while apprenticing at Michelin-starred site Hostellerie Blanche de Castille in Dourdan, France.
He will now continue to develop the Coq d’Argent menu, with an emphasis on French meat and seafood classics.
Seasonal dishes include Orkney Island scallop with crispy pancetta, black truffle and ricotta tortellini, venison tartare, thyme pan-roasted turbot, braised French rabbit leg, vol-au-vent, plus a selection of sharing dishes including Châteaubriand double fillet, Fruits de mer and Côte de boeuf.
Desserts include tarte tatin, dark chocolate fondant and the extra special Pomme – you have to see it to believe it.
Commenting on his role, Rigollet said: “Coq d’Argent is such a renowned City restaurant that has a number of loyal customers. I look forward to welcoming our regulars, but also appealing to a new crowd with a few exciting changes.”
David Loewi, managing director at D&D London, added: “[Rigollet] already knows the business extremely well, having worked under Mickael for a number of years, but we also look forward to the changes and innovation he will be bringing.”