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Le Pain Quotidien means The Daily Bread

A textured white surface with subtle variations in shading, resembling plaster or painted concrete. The surface has a slightly rough appearance with soft, irregular patterns.
A round loaf of rustic brown bread sits on a white marble board, with a thick slice cut and resting on top, all placed on a light gray surface against a plain white background.

Enjoy the taste of living better

Better Choice

Enjoy delicious and healthy meals with our Better Choices, created in collaboration with nutritionist Lut Van Lierde and inspired by the Planetary Health Diet. Each dish meets strict nutritional criteria, ensuring a perfect balance of flavor and well-being.

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A group of people of different ages sit around a dining table, smiling and enjoying a meal together. The table is set with food, drinks, and bread. There are plants and a brick wall in the background.
Outdoor seating area of Le Pain Quotidien café with green and white wicker chairs, round tables set for breakfast, and lush plants in the foreground; the café’s sign and cozy interior are visible.

Please take your time

Welcome home

Our restaurants, much like the vibrant community around them, embody a blend of new and contemporary design with traditional bakery roots.

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Simple. Fresh. Honest.

Our dishes

Our menu celebrates natural, honest ingredients, prepared fresh every day. And at the heart of it all is the bread that brings everything together.

Get Inspired by our Menu
A plate with a toasted sandwich topped with melted cheese, served alongside a fresh salad with sliced cucumbers, tomatoes, and mixed greens.
A white plate with toasted breadsticks, cherry tomatoes, fresh parsley, and a ball of burrata cheese, drizzled with olive oil and pepper, on a wooden table with utensils on a napkin in the background.
A stack of flatbreads topped with creamy spread, sunny-side-up eggs with runny yolk, blistered cherry tomatoes, and fresh parsley, served on a marble board with a knife nearby.
Sliced avocado toast topped with seeds, chopped vegetables, cherry tomato halves, and parsley, served on a white fish-shaped plate with a lime wedge on the side.

FOUR INGREDIENTS.
MILLIONS OF LOAVES.
ONE TRADITION.

Tour the Atelier

Our stories.
Your stories.
History.

©1990

2026

Avocados, eggs (whole and halved), green peas, and a glass bottle of milk on a light surface. A plate with avocado toast, cucumbers, and lemon is partly visible. Text reads OUR BETTER CHOICES with a checkmark heart icon.

Tasty and nutritious: our “Better Choices”!

Your well-being is our priority. That’s why we want you to enjoy delicious and healthy dishes with us. From now on, you can do this consciously with our “Better Choices”.

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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.

Relationships forged around a communal table

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.

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A man in a blue shirt stands smiling in a rustic kitchen, holding a bowl. Pots and pans hang overhead, and vegetables, bottles, and kitchen tools fill the shelves and counter around him.

Our History

Alain Coumont learned the beauty of baking when he was just a little boy. Too small to reach the counter, his aunt Simone would pull a chair over for Alain to stand on so he could watch her make the dough for bread. On Sundays, they’d bake, not just loaves and boules, but a dozen tarts too. His taste for baking up happiness reaches far back into the legacy of his past. Alain’s mother’s parents owned a restaurant near Liège in Belgium, and his father trained as a chef. Alain even studied at the same hotel school that his father attended in Namur, Belgium. He followed in their footsteps until it was time to mark his own path.

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