To celebrate the recent arrival of Le Pain Quotidien at Kildare Village, founder Alain Coumont today hosted an exclusive masterclass teaching the fundamental techniques of baking. The first Irish Le Pain Quotidien opened in October last year and boasts a 190-seater restaurant and a 50-seater outdoor terrace, ideal for alfresco dining. With its relaxed ambiance, Le Pain Quotidien provides the perfect destination for people to escape their hectic lifestyles or unwind after a shopping spree.
Belgian chef Alain Coumont opened the first Le Pain Quotidien in 1990 and in just over 25 years it has expanded from an organic bakery at a flea market in Brussels to a global community with over 200 restaurants in 17 countries across five continents. In that time, the offering has evolved but the concept remains essentially unchanged and Alain remains passionate about quality with bread still the cornerstone of the menu.
Le Pain Quotidien sources organic and local seasonal ingredients whenever possible for its soups, salads, signature tartines, homemade pastries and freshly baked bread. Demonstrating its commitment to working with the finest local suppliers, over 150 ingredients are sourced from Irish producers and artisans including The Foods of Athenry, Keeling’s, Gubbeen Farmhouse Cheese, Featherbed Farm Luxury Ice Cream, Connolly’s Organic Eggs, Organic 4 Us Organic Milk, Flahavan’s Organic Porridge and Fior Uisce. The menu has also been devised to cater for individuals with special dietary requirements and offers an extensive range of vegan, vegetarian and gluten-free options.
As part of the recently launched Food: From the Isle summer programme at Kildare Village, which showcases the very best of Irish food culture, Le Pain Quotidien will be hosting BBQs every Thursday at 4pm throughout July and August where diners can enjoy a signature Chorizo Baguette or Irish Chicken Breast and Homemade Summer Slaw straight off the flames. With baking at the heart of the restaurant-boulangerie, Le Pain Quotidien is also offering a series of signature classes throughout the year hosted by seasoned pastry chefs and designed to suit all levels of skill and experience. Not only will attendees learn expert tips and tricks but they will also be treated to two organic beverages, tartine canapes, a jar of Noir chocolate spread and jam plus treats to take home.
Upcoming Baking Classes:
– Thursday, 23 June, 6-8pm (€60)
Learn how to make Raw Chocolate Vegan Tart and Roasted Vegan Fruit Tart with Coconut Cream
– Thursday, 21 July, 6-8pm (€60)
Learn how to master the art of making a classic Victoria Sponge and an LPQ classic, the Spelt Scone