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
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Our tartines
One slice of bread… and countless variations…. The slices of our handmade 2kg bread serve as the canvas for a myriad of seasonal ingredients. They come together to become our tartines, the Belgian take on the sandwich. Other than the closed-faced sandwich, a tartine is an open-faced version popular in Belgium. At once simple and elegant, our tartines bring taste to the table and delight to the palate. Did you know the word tartine etymologically stems from the old French, diminutive of tarte (tart)? The word tartiner in French literally means “to spread”; in our case: to spread butter, cheese, and ingredients on a slice of sourdough bread.
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Relationships forged around a communal table
Our first communal table on Rue Dansaert in Brussels was made out of wood recovered from the floors of Belgian trains that had been taken out of service. Those simple planks became a tradition. Today, this same rough, reclaimed wood continues to bring rustic comfort to our restaurants, and the communal tables have become our centerpieces. We believe that the community is what nurtures, inspires, and feeds the soul. Our tables are long enough for all to fit and narrow enough for all to talk; they are where friends reconnect, and new friendships, relationships, and career paths are forged over the shared appreciation of delicious food and good company. For every new table, the old wood is planed and sanded until it feels completely smooth, and the surface only gets better after years of guests’ hands touching it and hosts cleaning it.
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.