Pierre Koffmann's pop-up restaurant at London department store Selfridges has been extended by two weeks following overwhelming demand for bookings.
The former three-Michelin-starred chef patron of the famous La Tante Claire restaurant will now run the temporary eatery on the roof of the Oxford Street department store from 8-31 October.
The 80-cover La Tante Claire at Selfridges, which forms part of the inaugural London Restaurant Festival, was initially scheduled to run for one week. It was then extended for an extra three days but due to continued demand it has been extended for a second time to run for a total of four weeks.
Ewan Venters, food and restaurants director at Selfridges, said: "While we always anticipated Pierre Koffmann was popular we underestimated the relevance he has had on a whole generation of foodies.
"We have already been inundated by a large number of the nation's favourite chefs booking tables to sample his cooking again including Angela Hartnett, Chris Galvin and Marco Pierre White."
Koffmann added: "I am happy to stay longer at Selfridges and I am thrilled people still remember me! By extending my time I am thrilled to have more opportunity to experiment with new dishes and introduce a daily special, which will sit alongside some of my more classic dishes."
La Tante Claire at Selfridges will be housed in a marquee atop the department store, which this year celebrates its 100th anniversary. The restaurant will be designed, set up and managed by Selfridges with its high-profile sommelier Dawn Davies overseeing the front of house. All produce will come from Selfridges's suppliers.
Koffmann will be joined in the kitchen by some of his former protégés including the Michelin-starred chefs Eric Chavot, former head chef of The Capital and Tom Aikens, chef patron of Restaurant Tom Aikens and Tom's Kitchen, in London; as well as Tom Kitchin, chef proprietor of The Kitchin in Edinburgh.
Each one of them will spend a day in the kitchen with Koffmann, cooking a three-course menu to represent their respective restaurants.
By Kerstin Kühn
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