Damien Rigollet appointed head chef at Coq d’Argent

By Lauren Houghton contact

- Last updated on GMT

Damien Rigollet will be head chef at Coq d'Argent
Damien Rigollet will be head chef at Coq d'Argent

Related tags: Head chef, Chef

D&D London has announced that Damien Rigollet will take on the role of head chef at its contemporary French restaurant Coq d’Argent in the City of London.

Rigollet will replace Mickael Weiss, who recently became executive head chef at Quaglino’s, another D&D London restaurant.

Coq d’Argent’s new head chef has been with the restaurant since 2005, when he joined in the role of senior sous chef, before progressing to become executive sous chef in 2013.

Rigollet has always had a passion for French cooking, and previously worked in a number of well-known French restaurants in London including The Bleeding Heart, Le Boudin Blanc and Le Gastro.

Co-founder of D&D London David Loewi said:  “We are very excited to welcome Damien as head chef at Coq d’Argent. He 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 bring.”

Menu changes

Rigollet’s new French menu presents his take on classic French meat and seafood with a contemporary twist.

Starters include dishes such as glazed pork cheek with red wine, and venison tartare with quails egg and celeriac remoulade. Main courses on offer include olive braised spiced dombes duck leg with savoy cabbage and celeriac puree, rose veal cutlet ‘Vallée d’Auge’ with mushrooms, pomme puree, apple and calvados sauce, and seared stone bass with Devon crab risotto.

There will also be a section of the menu which focuses on grilled dishes, including 21 day dry aged Chateaubriand double fillet, and homard whole lobster. The dessert menu will include options like poached pear with frozen vanilla parfait and hot chocolate sauce, and lemon tart with raspberry sorbet and coulis.

 “Coq d’Argent is such a renowned City restaurant that has a number of loyal customers,” said Rigollet.

“I look forward to welcoming our regulars, but also appealing to a new crowd with a few exciting changes.” 

Related topics: Business, Venues, People, Restaurants

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