The Glass Kitchen will appear at the department store for four weeks from 7 March, as part of Harvey Nichols’ ongoing Taste Lab project with Global Food consulting.
The pop-up will take the form of a 10-cover tasting bar at the Fifth Floor Foodmarket, serving mains served in a three-tier glass pyramid designed by Durobor.
The menu will change on a weekly basis, and feature dishes such as Light cauliflower flan with soft puy lentils and lardons, poached quail eggs in saffron with a fine slice of smoked duck breast; Carpaccio of smoked filet of beef with parmesan parfait and slow cooked tomato with garlic, fennel and oak leaf salad; and Blackcurrant mousse top with a creamy lemon posset and fresh mango jam served with lemon and lavender shortbread.
As part of the concept, Pontais will conduct two cooking workshops on 16 and 23 March where customers can learn to recreate the verrines themselves.
The Glass Kitchen will also offer a selection of chilled sweet and savoury verrines to take away.
Taste Lab is a new curated space at Harvey Nichols Knightsbridge designed to showcase the latest food concepts, ideas and brands from around the world.
The space is currently occupied by tea brand Lov Organic, and Global Food consulting also hopes to secure Caz Hildebrand and Jacob Kennedy, authors of The Geometry of Pasta, for a pasta bar concept later this year.
Pontais, who previously worked with Harrods and Selfridges in various culinary management and banquesting roles, is executive chef patron of his own catering company Food Creation.
He published his first book Terrines and Verrines in 2008.