Great ideas often have very simple origins – that is certainly true for Le Pain Quotidien. We spoke with the founder of the brand Alain Coumont, while he was visiting his restaurant in Dubai. At the beginning of the 90s, Alain Coumont, chef in a prestigious Brussels restaurant, enjoyed offering a tasty and authentic style of cuisine, prepared from high quality ingredients. And because he did not succeed in obtaining a type of bread corresponding to these criteria, he decided to make it himself.
Le Pain Quotidien is an organic rustic dining experience, known for its freshly prepared organic bread, bringing you the best each and every day. It is the adaptation to the taste of today, a way of life: which is simple, attentive to quality and service in a relaxed and hospitable atmosphere.
What inspired you to become a chef?
Growing up, food was a family business. My father’s family used to run a fine foods store and we lived in an apartment above it. On my mother’s side, the family was in the hotel restaurant business, so I was exposed to this industry from a young age. The story behind LPQ and my passion for food began long before my first bakery. As a child in Belgium, I spent countless hours perched on a chair, watching my great-aunt make bread.
As a young chef in Brussels, I searched for bread that lived up to my childhood ideal. Coming up empty-handed, I realized that the only way to satisfy my yearning for the rustic bread of my youth was to recreate it from memory. Passionate about quality, I decided to return to my roots and open a bakery where I could knead flour, salt, and water into the rustic loaves of my childhood.
What was the inspiration behind LPQ?
As mentioned, I always yearned to bake break like my aunt would do. As a young chef in Brussels, I lived up to my childhood ideal to create the rustic bread of my youth days. In 1990 in Brussels, I had a hard time finding good bread for my restaurant, so I bought an oven and mixer, and started baking in a garage, opened a tiny shop, bought an old pine communal table and the rest just developed from there.
Tell us more about your culinary philosophy?
LPQ remains committed to a healthy lifestyle, offering as many organic products as possible: from organic flour for its legendary breads to pantry shelves stocked with organic jams, chocolate spreads and cold pressed olive oils. The menus at LPQ celebrate seasonal ingredients and artisanal techniques; with a variety of wholesome dishes bursting with goodness and flavour.
What are your thoughts on the dining scene in Dubai?
I think it is very progressive and multicultural. Ideas travel the world very fast now. We have big plans for Dubai and the region.
What’s next on the agenda for Alain Coumont? Any plans to further expand in the region?
There are some plans on the anvil. As mentioned, we are keenly looking at the region. Also, I am happy to announce my upcoming cookbook, “Tartine Confidential” which is due to come out in the next months.
