Coq d’Argent appoints new Head Chef

A new Head Chef has been put in place to lead the kitchen at London restaurant Coq d’Argent.
 
Damien Rigollet’s promotion at the D&D restaurant will see him take over from Mickael Weiss after joining in 2005 as Senior Sous Chef before rising up the ranks to become Executive Sous Chef last year.
 
Before this, he gained an undergraduate diploma while working as an apprentice at Hostellerie Blanche de Castille, the Michelin starred restaurant in Dourdan.
 
He has also worked at various high profile French restaurants in London including The Bleeding Heart, Le Gastro and Le Boudin Blanc, with the same cuisine set to feature heavily at Coq d’Argent.
 
The new menu is set to have an emphasis on French meat and classic seafood dishes, featuring the likes of glazed pork cheek with red wine, spiced Dombes duck leg and seared stone bass with Devon crab risotto.
 
Also on offer will be a grill section featuring Chateaubriand double fillet and Homard whole lobster, while among the desserts will be poached pear with frozen vanilla parfait and hot chocolate sauce, and lemon tart with raspberry sorbet and coulis.
 
Speaking about his new position as Head Chef, 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.”
 
Another Chef taking on a new project is Tom Sellers who revealed earlier this month that he has acquired the Lickfold Inn in Petworth, which was formerly owned by ex-Don’t Forget Your Toothbrush host Chris Evans.
 
The pub has been closed since 2010, but the celebrity Chef plans to reopen it by the end of the year, with the first floor being a traditional pub and the upstairs serving as the main dining room. 
 
Seating up to 36 guests, the restaurant will serve dishes including cod, cabbage and buttermilk; ox pie, buckwheat and oyster; and bitter chocolate, clementine and lavender.
 
By Owen Mckeon
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