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Le Pain Quotidien means The Daily Bread

A slice of toast topped with mashed avocado, a poached egg, and mixed seeds, served with a side salad of greens and shredded carrots on a white plate.

Breakfast

Avocado Toast

Tartines

Omega 3 tartine

A plate with salad, carrot, avocado, buckwheat, pickled onions, hummus, and two slices of bread next to cutlery and a napkin. A red drink with a lemon slice sits above the plate.

Salads

Marinated Tuna Bowl

A white plate with a slice of vegetable quiche, a small salad with lettuce, cucumber, and tomato, and a scoop of hummus. In the background, a glass of iced green drink with mint sits on a marble table.

Tartines

Vegetarian croque monsieur

A plate with an omelette garnished with parsley, a side of mixed green salad with tomato and cucumber, and a serving of quinoa, on a wooden table. A bread roll is on a separate plate in the background.

Scrambled Eggs

With a mix of ancient grains and a small salad. Served with sourdough bread or toasted croipain.

A slice of toast topped with mashed avocado, a poached egg, and mixed seeds, served with a side salad of greens and shredded carrots on a white plate.

Avocado Toast

With mashed avocado, poached pastoral egg, seed mix and cumin salt.

Better Choice
A hand holds a spoonful of yogurt, granola, and fresh fruit over a bowl containing more yogurt, granola, and assorted fruit slices on a marble surface.

Granola Parfait

Creamy yogurt, layered with seasonal fruits and our signature crunchy granola – a wholesome and refreshing choice.

A plate with salad, carrot, avocado, buckwheat, pickled onions, hummus, and two slices of bread next to cutlery and a napkin. A red drink with a lemon slice sits above the plate.

Marinated Tuna Bowl

A fresh, complete combination of hummus, mixed greens, radish, spring onion, peas, pickled onion and carrot, an ancient grain mix, marinated tuna, avocado and ranch dressing. Served with two slices of our new hemp bread.

A person holds a white bowl filled with a colorful salad, featuring leafy greens, shredded carrots, seeds, two poached eggs, sauce, and a dollop of grainy mustard, with green foliage in the background.

Avocado Green Hemp

Salads

A white plate filled with a fresh salad topped with sliced avocado, shredded cheese, cherry tomato halves, and a celery leaf garnish. Another plate with a different salad is blurred in the background.

Chicken & blue cheese

With avocado, organic egg, cucumber, organic green onions, cherry tomatoes, mixed greens and lapsang souchong vinaigrette.

A hand holds a fork with salad over a plate of mixed greens, radishes, pumpkin, artichoke, seeds, pickled onions, and a poached egg. Slices of bread and a glass of lime water are on the table.

Spinach & brie cheese

With roasted pumpkin, poached organic egg, toasted almonds, caramelized onion, green leaves, rosehip chutney and mustard vinaigrette.

Omega 3 tartine

Four slices of hemp bread with grated hard-boiled egg, spring onion, organic mayonnaise, classic mustard and toasted hemp seeds.

Marinated tuna croissant

Our croissant filled with marinated tuna, served with pickled onion and mustard.

A person holds a plate with a wrap cut in half, filled with greens and cheese, roasted potato cubes, and a small cup of dipping sauce. The person wears a striped cardigan.

Wrap Caesar

Tartines

Caesar Tartine

Our classic tartine, now in a Caesar version. On a slice of tartine wheat bread with organic Caesar dressing, fresh spinach, sliced chicken, julienned radish, grated hard-boiled egg and grated cheese.

A hand holds a slice of toast topped with avocado, radish, cherry tomatoes, cucumber, and mixed greens, served on a white plate with a small dish of dark jam, on a rustic wooden table.

Curry Chicken

With cherry tomatoes, organic green onions and berry chutney.

Marinated Tuna Tartine

A slice of wheat bread with hummus, marinated tuna, spring onion and hard-boiled egg.

A white plate with a slice of vegetable quiche, a small salad with lettuce, cucumber, and tomato, and a scoop of hummus. In the background, a glass of iced green drink with mint sits on a marble table.

Vegetarian croque monsieur

With spinach bechamel, organic carrot, smoked cheese and hummus, served with a small salad.

Relationships forged around a communal table

The story about

Our first communal table on Rue Dansaert in Brussels was made out of wood recovered from the floors of Belgian trains that had been taken out of service. Those simple planks became a tradition. Today, this same rough, reclaimed wood continues to bring rustic comfort to our restaurants, and the communal tables have become our centerpieces. We believe that the community is what nurtures, inspires, and feeds the soul. Our tables are long enough for all to fit and narrow enough for all to talk; they are where friends reconnect, and new friendships, relationships, and career paths are forged over the shared appreciation of delicious food and good company.  For every new table, the old wood is planed and sanded until it feels completely smooth, and the surface only gets better after years of guests’ hands touching it and hosts cleaning it.

Read article
A group of people sit around a table in a cozy restaurant, talking and smiling. One woman in the center gestures while speaking, and another in a striped shirt listens beside her. Dishes, glasses, and menus are on the table.
A bright brunch spread with assorted cheeses, cold cuts, fresh bread, pastries, fruit, salad, dips, a latte, cappuccino, lemonade, and a pink juice, arranged on a wooden table by a window.

Brunch

A selection of our artisan breads with organic jam or honey, cream cheese and dulce de leche. Choice of: croissant, pain au chocolat or cinnamon roll • croissant or ham and cheese brioche • scone or muffin • slice of cake, pudding or brownie • 2 coffee drinks • 2 cold homemade drinks.

A person in a beige sweater holds a white plate with creamy risotto, topped with sautéed mushrooms and garnished with fresh herbs, over a marble surface.

Semolina and Mushroom Risotto

Hot dishes

A fork lifts a cheesy, stretchy bite of baked gnocchi out of a cast iron skillet, garnished with fresh herbs. The dish appears hot and freshly cooked, with melted cheese and chopped greens visible.

Potato and semolina gnocchi

Hot dishes

A sugar-dusted pastry sits on a white plate, topped with a swirl of yellow custard filling in the center, against a light marble background.

Lemon curd Cruffin

A viennoiserie that combines flaky croissant dough with the shape of a muffin. Coated in sugar and filled with a smooth, citrusy lemon curd.

A chocolate muffin topped with blackberries and white icing sits in a paper wrapper on a white plate with a light background.

White chocolate and blackberry tartlet

Our classic pairing of white chocolate and blackberries, now in an individual size. Made with a brownie base, white chocolate ganache and blackberries.

Three square pastries with flaky crusts and various fruit toppings are displayed on white plates, arranged in a row on a light wooden table.

Danish

Bakery

A round, golden-brown Basque cheesecake with a caramelized top sits on a white plate, which is placed on a marble surface in natural sunlight.

Mini Basque cheesecake

A small version of the traditional Basque cheesecake, made with cream cheese and eggs. The inside stays moist and creamy, while the top may show the darker, caramelised patches typical of this classic.

Cookies

Bakery

A chocolate tart with a glossy center sits on a white plate atop a light marble surface, photographed from above.

Belgian Chocolate Tartelet

A tartlet made with a brownie base and a creamy Belgian chocolate ganache.

A croissant topped with chocolate spread and sliced almonds sits on a white rectangular plate, with a glass of red juice blurred in the background.

Dulce de Leche and Almond Croissant

Bakery

Please, take your time

Welcome home

Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread.

Find a bakeryLearn about our philosophy
Three people sit at a wooden table, smiling and holding drinks, with plates of open-faced sandwiches topped with fresh greens, tomatoes, and vegetables in front of them. One person holds up a sandwich.

four ingredients. millions of loaves. one TRADITION.

Atelier

Flour

Salt

Water

Discover the fourth ingredient

Disclaimer: The photos displayed on the website are for illustrative purposes only and may not accurately depict the menu items. We also cannot guarantee the availability of menu items or ingredients, and substitutions may be possible. These menus reflect our dine-in offerings and prices for our locations. Pricing may vary for online and to-go orders.

Our menu

Simple. Fresh. Honest.
See menu
A hand holds a slice of toast topped with avocado, radish, cherry tomatoes, cucumber, and mixed greens, served on a white plate with a small dish of dark jam, on a rustic wooden table.
A white plate with a slice of vegetable quiche, a small salad with lettuce, cucumber, and tomato, and a scoop of hummus. In the background, a glass of iced green drink with mint sits on a marble table.
A chocolate tart with a glossy center sits on a white plate atop a light marble surface, photographed from above.