International restaurant chain celebrates six months in Kildare Village outlet
An award-winning bakery and restaurant chain celebrated a very successful six months in Kildare Village this week.
Le Pain Quotidien (The Daily Bread), is one of the biggest names to join the shopping outlet and its prime location also just a five-minute walk from the main street of Kildare town.
Le Pain Quotidien boasts a 190-seat restaurant in a prime position at the front of Kildare Village. It also boasts a 50-seat outdoor terrace section for al fresco dining.
A private dining area upstairs is currently available to be hired for business events or family celebrations such as Holy Communions, Confirmations or small weddings.
A varied menu includes hot breakfasts, tartines, salads, frittatas and sharing platters which are created with ingredients sourced locally in Ireland and from organic suppliers where possible.
Favourites include the wholesome Irish beef stew, champ and the dessert treat - organic ice cream.
A popular special is Meatball Mondays when a speciality meatballs dish and a glass of wine costs just €23.
Ideal Location
Le Pain's Commercial Director Mark Davies told KildareNow that Kildare Village is an ideal location for the restaurant as the values of both brands are closely aligned.
He was personally involved in choosing the location and carefully bringing the development to fruition with other partners such as Kildare Co Council.
Mr Davies said the LPQ building was a perfect example of the relaxed ambience the group is famous for.
He added: "I think we have put the LPQ soul into this building and there is a very high standard of furniture and fittings."
European Cuisine
General Manager Donna Doyle, who lives in Clane, said that over 150 ingredients on the restaurant's menus are sourced from local Irish producers.
She said: "Everything combines to create an authentic European cuisine. We have been getting fantastic feedback from our customers from day one."
Irish suppliers include The Foods of Athenry firm in Co Galway which supplies gluten-free scones, soda bread toast, breakfast cereal and snack bars.
The restaurant has also developed a catering menu for external clients featuring an attractive range of mini baguettes, tartines and pastries to offer local businesses when hosting meetings and product launches.
Value For Money
Le Pain's marketing manager Amy Berman Cowley said: "Our talented team of chefs work hard to prepare simple, wholesome and value for money healthy, organic food choices for any time of the day."
Highly-successful baking classes for kids, which were introduced during the Easter holidays, will resume during the summer break in August.
Mr Davies said the LPQ in Kildare Village has become a very successful flagship restaurant for the chain which is currently looking for a site for another franchise in the Dublin area.
Le Pain is open from 10am to 7pm on Monday to Wednesday and until 8pm between Thursday and Sunday.
Tradition
Le Pain Quotidien was founded in Brussels in 1990 by food entrepreneur Alain Coumont who began baking the familiar loaves of his childhood.
In 1997 Alain's dream to open in the United States was realised with a flagship bakery on Madison Avenue in New York City.
His vision of fresh-baked, traditionally-made bread is now being enjoyed at more than 200 Le Pain Quotidien locations throughout the world.
Le Pain Quotidien has franchises in 18 countries worldwide including Ireland.
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