Enjoy the taste of living better
Better ChoiceEnjoy 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.
Please take your time
Welcome homeOur restaurants, much like the vibrant community around them, embody a blend of new and contemporary design with traditional bakery roots.
Simple. Fresh. Honest.
Our dishesOur 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
FOUR INGREDIENTS.
MILLIONS OF LOAVES.
ONE TRADITION.
FOUR INGREDIENTS. MILLIONS OF LOAVES. ONE TRADITION.
Our stories.
Your stories.
History.
©1990
2025
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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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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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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