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 Hostellerie Blanche de Castille in Dourdan, France.
Starting his Coq d’Argent career as Senior Sous Chef back in 2004, Damien worked his way up the ranks and has been heading up the kitchen for the last six years. He continues to evolve the menus with an emphasis on French meat and seafood classics.
Seasonal dishes include Orkney Island scallop with crispy pancetta, Black truffle and ricotta tortellini, Rabbit ravioli, Beetroot tartare, Thyme pan-roasted turbot on the bone, 12-hour slow-cooked Chicken Suprême, plus a selection of sharing dishes including Châteaubriand double fillet, Fruits de mer and Côte de boeuf.
Desserts include Tarte Bourdaloue, Dark chocolate fondant, Mont-Blanc and the extra special Pomme – you have to see it to believe it.
Damien loves simple food and great produce which grew from baking tarts with his grandma in his hometown of Paris aged six. He lives and breathes food, especially fish. His favourite dish on the menu? Undoubtedly, it has to be Thon Rouge – pan-seared foie gras with yellowfin tuna.