A lot of people think that Le Pain Quotidien (The Daily Bread in English) is French: it is in fact Belgian. I am not that chauvinistic so I would not go there to eat some great bread, croissants or pastries!
Le Pain Quotidien is a franchise; they have restaurants all over the world: France (I had to say it!), Australia, Bahrein, India, Mexico, Russia...And of course in the US, in several locations: NYC, Philadelphia, Pasadena, Washington DC, etc...Normally, whatever you find in one location can be found in another, the same way. As if it was the Mac Donald's of bakeries!
Le Pain Quotidien uses organic ingredients as much as possible and bakes bread and pastries every day. Their bread is delicious: they serve different kinds, from the baguette to the rustic loaf. They also have buttery and flaky croissants that are to die for! Their restaurants have a rustic and homy feel with bricks on the walls, wooden floors and wooden tables that have an unfinished look (they are made of reclaimed wood). They all have a large communal table for those who like to listen to people's conversation...
Le Pain Quotidien is one of my favorite place for a casual brunch or lunch. Besides the bread and pastries, they have great tartines (open face sandwiches). My favorite is the one with ricotta, figs and honey! It tastes so fresh and all these ingredients pair very well together. It is also very light and the figs add a nice texture to the tartine. It is the perfect meal for a picnic in a park (you can have it to go). They also have a great cheese plate and good salads. Then, you find the traditional brunch dishes: french toasts, omelets or soups. I like the way they serve their food: tartines and plates are served on a breadboard that give a plus to the presentation. If you really like the plates, breadboards and bowls, you can buy them. On top of that, they sell jams, coffee or chocolate.
Last, they apparently give some cooking classes! I may check this out one day!
Enjoy (I did)!
And remember: I just want to eat!
No comments:
Post a Comment