Le Pain Quotidien (Restaurant)

What he wanted was so simple: bread, hearty and wholesome, with a firm slice and a good crust.

Alain Coumont learned about bread as a small child, standing on a chair every Sunday watching his grandmother bake bread. As a young chef in Brussels, Alain could not find the right bread for his restaurant.

Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood.

He called his bakery “Le Pain Quotidien".

“My boyfriend and I checked this place out before getting on the Eurostar to Paris. We'd been to the champagne bar upstairs before so were looking for something a little different that wasn't too far away from our train. The food was of excellent quality (the charcuterie plate was enough to keep me going) and the atmosphere was created solely by the glass people-watching frontage and cavernous interior. But we did feel it was a tad expensive and next time we take the train might opt for the Betjeman Arms upstairs, which is apparently rather good.”
Atmosphere: Value: Quality:
Leigh, Tooting (9 years 2 days ago)

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