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Le Pain Quotidien means The Daily Bread

A white plate with toasted breadsticks, cherry tomatoes, fresh parsley, and a ball of burrata cheese, drizzled with olive oil and pepper, on a wooden table with utensils on a napkin in the background.

Salads

Burrata

New

Burrata served with baguette sticks seasoned with olive oil, confit tomatoes and pesto sauce

Ingredients

Buffalo burrata cheese, confit tomatoes (sweet grape tomatoes, olive oil, garlic, salt and black pepper), baguette (organic wheat flour enriched with iron and folic acid, water, levain and salt), pesto sauce (extra virgin olive oil, basil and salt) and black pepper.

Simplicity According to Alain

Our founder

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…

A man in a blue shirt stands smiling in a golden wheat field, holding a round loaf of bread. Tall trees and green foliage are visible in the background under a cloudy sky.
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