"Le Pain Quotidien" uses stale loaves of bread as menu-holders

And has been doing it since its foundation in Belgium, Cory Doctorow. So that isn't really a neato New York invention. It just goes to show the New Yorkers don't eat all the bread that's baked that day. In Brussels I hardly see it in the assorted Pain Quotidiens we have here. I guess they all run out of bread to try it. I did see it in Antwerp, though.

You can also check out the photograph's exciting comments. Personaly I like the second one: "Le Pain Quotidien is surprisingly decent for a chain restaurant." That's what you get when it's a Belgian chain restaurant. (We must on the other hand exclude Quick from that rule, which is only our version of MacDonalds.)