Le Pain quotidien

Le Pain quotidien Le Pain quotidien Le Pain quotidien Le Pain quotidien

O conteúdo não está disponível em português. Por isso, é apresentado noutro idioma.

With beginning of the year 90, Alain Coumont is cook in a great restaurant of Brussels.

For its preparations, this in love a tasty kitchen and authenticates use that ingredients of quality. Only one black spot: it does not manage to find a bread answering its criteria. Qu' with that does not hold. It will manufacture it itself and it will be a leavened bread. L' opening of its workshop of production is quickly followed by inauguration a first store in the street " tendance" of Brussels, Antoine Dansaert.

Informações práticas