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    Le Pain Quotidien Launching JUST Egg Frittata at U.S. Stores

  • Industry News September 11, 2019

    JUST, a company that applies cutting-edge science and technology to create healthier, more sustainable foods, and international bakery and restaurant chain Le Pain Quotidien announced a new collaboration coming to U.S. locations of the beloved café this month.

    Le Pain Quotidien’s chef-crafted “Plant-Based ‘Egg’ Frittata” is made with fluffy and filling JUST Egg, roasted butternut squash, broccoli, caramelized onions and almond milk. It will replace the restaurant’s previous frittata, which was made with chicken eggs, when the fall seasonal menu launches Sept. 18 in New York, Los Angeles, Washington, D.C., Miami, Chicago and Philadelphia.

    In honor of Better Breakfast Month, observed annually in September, media and influencers gathered around Le Pain Quotidien’s signature communal tables at two flagship Manhattan locations yesterday (Sept. 10) for a preview of the JUST Egg frittata accompanied by a selection of new pastries and seasonal beverages, which will also debut this month.

    "At Le Pain Quotidien, we’re always striving to provide delicious, health-conscious and eco-friendly offerings to a range of diners around the world. This fall, we’re thrilled to be adding the plant-based JUST Egg frittata – a savory, satisfying dish sure to tempt taste buds at breakfast, brunch or any time of day. We’re excited to roll out this protein-packed offering and a variety of other vegan options on our fall menu," says Lou Ramirez, U.S. President, Le Pain Quotidien.

    “We’re grateful to be launching JUST Egg with a partner that not only values high-quality ingredients to make simple, nourishing and delicious dishes, but one that also understands the benefits of eating more plant-based foods, for the health of our own bodies and for the planet. Its companies like Le Pain Quotidien that are leading the way to building a more sustainable food system,” adds JUST cofounder and CEO Josh Tetrick.

    Created by Michelin-starred chefs, JUST Egg is made from the 4,400-year-old mung bean and the liquid version used by Le Pain Quotidien has nearly as much protein as conventional chicken eggs, is free of cholesterol, saturated fat and artificial flavoring and its ingredients require considerably less water and emit fewer carbon emissions than chicken eggs.

    JUST Egg has won praise from notable chefs and culinarians and was among Fast Company’s “World Changing Ideas,” Popular Science’s “100 Greatest Innovations of 2018” and TIME’s “10 Smartest Sustainable Products of the Year.” JUST Egg (12 oz. liquid) is available at retailers nationwide and restaurants and foodservice operators can choose from both liquid and patty options.

    Founded in 1990 in Brussels, Le Pain Quotidien is rooted in fresh, pure ingredients to be enjoyed around the signature communal table. Over its 29 years, Le Pain Quotidien has remained a leader at providing unparalleled food quality in an inviting quick service environment.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.