Speaking to MCA, Restaurant’s sister website, managing director Romain Bourrillon says the group is looking at locations with consistent footfall for its next London opening.
“Covent Garden could be the one, or London Bridge – areas where you have seven-day footfall,” he says.
“We’re looking for a bigger site that fulfils that criteria.”
Bourrillon, whose CV includes the Michelin-starred Villa Lauraine in Belgium, founded Cocotte with a group of friends.
It launched its first site in Notting Hill in 2016 and has since gone on to establish restaurants in Shoreditch, Parsons Green, Queen’s Park, South Kensington and, most recently, Richmond.
The Richmond restaurant, which opened last year, has informed a new brasserie-style model that will underpin future openings.
“When we launched in Richmond, we introduced a 28-day aged ribeye steak and a grass-fed beef burger. That has helped us tick more boxes at full speed,” Bourrillon explains.
“Following that success, we rolled the new menu out to Parsons Green and Queen’s Park.”
While delivery and takeaway have grown steadily, Bourrillon maintains that dine-in remains central.
“There is a huge focus on the guest experience. It’s always better when customers come in, we offer more cocktails, drinks, and exclusive menu items in the restaurant.”
Franchising
Bourrillon says Cocotte is also exploring franchise opportunities in France, Spain and other European territories.
“We opened a franchise in Dubai a few years ago, and we’re keen to explore more territories in Europe.
“Cocotte could work well in airports, too – it’s on our mind.”
Despite these ambitions, he stresses that growing beyond 10 directly operated sites would change the nature of the business.
“We don’t have any central kitchen – each restaurant does its own production to maintain quality. There’s a fine balance to keep.
“If we grow beyond that, it might need to be a joint venture or franchise model.”
The group is also trialling a virtual brand, Supra Burger, operating from Richmond, Parsons Green and Queen’s Park.
“It was born from our desire to explore a more indulgent, comfort-driven offer,” says Bourrillon.
“It’s not designed to compete broadly in the burger space but adds a complementary layer to Cocotte’s delivery and eat-in menus.”
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