Coq d'Argent promotes Damien Rigollet to head chef role
D&D London restaurant Coq d'Argent has promoted Damien Rigollet to the head chef position.
Taking over from former head chef Mickael Weiss, the news marks Rigollet's latest promotion at the restaurant, which he joined in 2005 as senior sous chef. He progressed to executive sous last year.
He 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.
Dishes are set to include glazed pork cheek with red wine, truffle mousseline and crispy pig's ear, spiced Dombes duck leg with braised olive, Savoy cabbage and celeriac puree, and seared stone bass with Devon crab risotto, plus a selection of grilled dishes including Châteaubriand double fillet and Homard whole lobster.
Desserts will include poached pear with frozen vanilla parfait and hot chocolate sauce, and lemon tart with raspberry sorbet and coulis.
Commenting on his new 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."
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