Le Pain Quotidien (LPQ), the New York-headquartered bakery restaurant chain that opens its first Irish outlet this week at the expanded Kildare Village centre, expects to open three in the greater Dublin area by the end of next year.

The chain, which was founded in Brussels 25 years ago by chef Alain Coumont, is also assessing potential outlets outside of Dublin. Peter Jenkins, the chain's UK and Ireland managing director, says he has visited Cork scouting locations.

LPQ has more than 230 outlets worldwide. It will initially invest about €5 million in its Irish foray, creating up to 120 jobs at the first three restaurants.

“We are looking at central Dublin locations, and we hope to confirm our next outlet there soon,” said Jenkins.

“We also like areas such as Ranelagh, Rathgar, Blackrock and Howth. There is likely to eventually be more than three LPQs in greater Dublin. Maybe five? Who knows. Ireland wasn’t a hard sell to get the group to come here.”

LPQ exemplifies the prevailing zeitgeist of contemporary dining – healthy dishes, local and organic suppliers and restaurant design incorporating recycled materials. Originally a bakery-cafe concept, it has widened its range over the years.

Think Avoca, but with a bakery heritage, and a heavier emphasis on restaurant service. Its typical restaurant design also includes large communal dining tables, upon which Coumont insists as a nod to his childhood dining memories.

Jenkins, an Englishman who is also responsible for LPQ’s 25 outlets in London, is familiar with the Irish market. He was previously retail director at Kildare Village for two years until the end of 2010, when the centre tiptoed its way through the most hostile conditions ever for Irish retailers.

Now, the market has turned and Irish shoppers have emerged from their bunkers. Kildare Village this week opens a €50 million expansion, including new stores from Armani and Swarovski. LPQ's 200-seat outlet is the main restaurant in the centre's extension.

Jenkins says LPQ looks to tailor its offering in new markets. Its Irish twist? The 5,000sq ft Kildare Village restaurant, employing up to 60 staff, will have more communal dining tables than its other outlets – three huge hardwood tables.

“Irish people like to talk, they like to share,” said Jenkins. “There is an easiness to the way Irish people interact, a familiarity. That’s why we have put in more communal tables. They are also pretty well-travelled, so they may be familiar with the brand already.”

LPQ has awarded contracts to a number of mostly organic, local artisan producers. Tartine, a north Dublin organic bakery, will supply its bread. Gubbeen will supply artisan cheese and charcuterie, while Wexford company Featherbed Farm will supply the ice cream.

Jenkins says the coffee at its outlets is served in bowls: “People can cup their hands around it. We call it the Belgian hand-warmer. It is all part of our concept of promoting family-style eating, all together.”

LPQ, which also includes clusters of outlets in New York and Los Angeles, will own and operate all of its Irish outlets, Jenkins says.