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

[franceslievens]

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.)

Comments

[sister-luck.livejournal.com]

I can vouch for their quality. I really enjoyed our visit and especially the chocolate cake and the bread I took home was really very very nice.

They should do a Starbucks style takeover of our cities.

[frances-lievens.livejournal.com]

If you check they're website, you'll notive they work with franchising (like McDonalds does), maybe you can start one yourself??

[lijability.livejournal.com]

That's just wrong... stale bread should be broken up mixed with chopped onion and celery, rubbed sage, touch of salt, and mixed with egg and a greasy chicken broth, then backed at 375 degrees Fahrenheit until crusty (about 1-1/2 hours).

;~)

[frances-lievens.livejournal.com]

Follow the link and give them your recipe!