'I am delighted to bring Rivea to such a vibrant culinary scene as London' - Alain Ducasse

Market vegetables
Head Chef - Damien Leroux
Rib and saddle of lamb, new potatoes and broad beans
Rivea dining room
Potato/sage/Parmesan gnocchi

The Restaurant

Inspired by the many years Alain Ducasse spent visiting the vibrant food markets in Italy and Provence, Rivea London offers French and Italian cuisine in a chic, convivial and relaxed setting with informal yet impeccable service.

Alain Ducasse is championing his protégé Chef Damien Leroux who is at the helm of the restaurant.

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The Rivea Team

Alain Ducasse

Alain Ducasse

Hailing from the south west of France, Alain Ducasse is one of the most renowned chefs of his generation. Restaurant creator, contemporary innkeeper, trainer and publisher; in thirty years he has...

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Hailing from the south west of France, Alain Ducasse is one of the most renowned chefs of his generation. Restaurant creator, contemporary innkeeper, trainer and publisher; in thirty years he has developed a unique savoir-faire, which has helped define the contemporary art of living and eating.

His original creations, attention to the tiniest details, technical expertise and excellence as a goal is what best describe the Chef and his cuisine. Going back to basics, and beginning with original tastes, Alain Ducasse showcases both vibrancy and subtlety in his realistic techniques for the single purpose of revealing the flavours of nature.

Dissemination of knowledge, transmitting passion and sharing his culinary culture are essential elements of the expression of his job.

From London to Paris, Monaco to Osaka, Alain Ducasse offers savvy travellers and foodies unique experiences - from ultimate fine dining restaurants to the relaxed hidden gems of country inns and intimate bistros.


Damien Leroux

Damien Leroux

Having spent more than ten years under the tutelage of Alain Ducasse in Monaco and Provence, young French chef Damien Leroux is the natural choice to head-up the Rivea kitchen.

Drawing on...

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Having spent more than ten years under the tutelage of Alain Ducasse in Monaco and Provence, young French chef Damien Leroux is the natural choice to head-up the Rivea kitchen.

Drawing on his experience of working with the freshest garden, market and artisan produce of the French and Italian Rivieras, the chef is translating his personal passion for this honest, simple cuisine using the best of British and Mediterranean produce, with an emphasis on vegetables.

Alongside traditional recipes, he places his own personal interpretations on this vibrant, colourful cuisine with one of his culinary trademarks being the creation of pesto and condiments to accompany his dishes.


Alexandre Talpaert

Alexandre Talpaert

Alexandre began his career interning at Alain Ducasse's 59 Poincare in Paris, where he learned the basics of French pastry. He has since worked in senior pastry positions in Hong Kong, and for...

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Alexandre began his career interning at Alain Ducasse's 59 Poincare in Paris, where he learned the basics of French pastry. He has since worked in senior pastry positions in Hong Kong, and for Ducasse at his restaurant Benoit in New York.

Before joining the opening team at Rivea at the Bulgari in Knightsbridge, Alexandre was Sous Pastry Chef at Alain Ducasse at The Dorchester.

His style of pastry is a well balanced mix of tradition and modernity, inflected with influences from his international travels and a respect for the seasons and their bounty.


Nicolas Jaouen

Nicolas Jaouen

Experienced restaurant manager Nicolas joins the Rivea team with a strong background in front of house at some of London's most thriving iconic restaurants.

Previously the General Manager...

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Experienced restaurant manager Nicolas joins the Rivea team with a strong background in front of house at some of London's most thriving iconic restaurants.

Previously the General Manager at Balthazar in London, Nicolas also spent years working for the Caprice Holdings restaurant group at the legendary Mayfair seafood restaurant Scott's.


Sam Heathcote

Sam Heathcote

Originally from Melbourne, Australia, Sam spent years refining his palate on the Mornington Peninsula on the outskirts of Melbourne, famed for its Chardonnay, Pinot Noir and cool climate...

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Originally from Melbourne, Australia, Sam spent years refining his palate on the Mornington Peninsula on the outskirts of Melbourne, famed for its Chardonnay, Pinot Noir and cool climate Syrah.

After working in some of Melbourne's finest restaurants he arrived in London five years ago and quickly settled at Alain Ducasse at The Dorchester in the role of Assistant Head Sommelier.

After three years refining his service methods, embracing the Ducasse vision and immersing himself in French wine and food culture he took the position of Head Sommelier for the opening of the Bulgari Hotel.



Interested in a career at Rivea London? Email

Private Dining

The private dining room is an intimate space seating up to 12 guests with the long oval table and colourful leather chairs seating under blue glass lotus leaves chandeliers seemingly flotting in the air.

Custom designed private dining menus are available to suit every occasion and make your experience both personal and memorable. The Chef's tasting menus are to be enjoyed by the whole table.

Private Dining Menus Download Brochure

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Telephone: +44 (0)207 151 1025 | Email:

Contact Us

Location

Rivea London,

Bulgari Hotel & Residences,

171 Knightsbridge,

London SW7 1DW

Opening Hours

Monday-Sunday
Lunch 12:00-14:30
Dinner 18:30-22:30

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