Simplicity According to Alain
Our founderMagazine
01 October 2024
The beginning
Alain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…
Chapter 1
Simplicity According to Alain
keep it simple
In 1990, Alain Coumont opened the first Le Pain Quotidien in Belgium at Rue Antoine Dansaert. What began as a humble bakery has since grown into a global brand, but the core value that Alain holds dear to his heart – and still does today – is simplicity. For Alain, simplicity isn't just about minimalism in design or menu items; it's a philosophy that guides everything we do, from the way we bake our bread to how we connect with our communities.
We often hear him say: “Guys, let’s just keep it simple!” This motto serves as a constant reminder that the beauty of life lies in the simple, honest moments we share—whether it’s breaking bread at our communal table or enjoying a meal made with the freshest ingredients.
Chapter 2
Simplicity According to Alain
Growing organically
The very first menu he wrote had 2 breakfast suggestions, 8 tartines, 4 salads, and 3 desserts. That’s it, nothing more and nothing less. Featuring all seasonal and local ingredients. Some of these dishes can still be found on our menu today: the Le Pain Quotidien breakfast, the chocolate bombe, and the tartine boeuf basilic.
Alain left Belgium with his crazy and at that time revolutionary idea of organic sourdough and went to NY where he opened his first Le Pain Quotidien restaurant in the Big Apple. His international dream became a reality. Even though we were opening more and more restaurants, we never forgot what Alain’s initial idea was:
"Simple, wholesome and sustainable food, to share with friends or family around our communal table or at home around your kitchen table."
Chapter 3
Simplicity According to Alain
Visionary choices
"People may have forgotten or may not have ever known, but Le Pain Quotidien was a trendsetter avant-la-lettre. It was never permitted to smoke in our restaurants, long before it become the standard. The first vegetarian dish came on the menu in 1992, we banned all sodas in 2005 and in 2011 we introduced our first vegan dish. Now 35 years later our menu combines flavors, with respect for the environment and nutrient intakes. It comes alive around fundamental principles: respect for the seasons, animal welfare, close collaboration with local suppliers & the fight against food waste."
- Alain Coumont
Continue reading
Abdullah
Abdullah has been a cherished presence at Le Pain Quotidien in Dubai Mall for almost 9 years, and since the restaurant reopened in 2016, he has continued to be a constant and beloved figure. What started as a humble presence has blossomed into something truly special: Abdullah has become a father figure to the staff, earning the admiration and respect of everyone who crosses his path.
Read article
Maulia Sari
Maulia Sari's career is a testament to perseverance, passion, and the relentless pursuit of excellence. Born on December 19, 1983, in Indonesia, Maulia's journey is one of remarkable growth, hard work, and impactful contributions.
Read articlePlease, Take Your time.
Welcome homeLe Pain Quotidien means "the daily bread". And to us, that means everything. It’s much more than mere sustenance; it’s a way of life.
Simple. Fresh. Honest.
Our dishesOur menu celebrates natural, honest ingredients, prepared freshly every day. And at the heart of it all is the bread that brings everything together.