Now, you are made to wait just a little bit too long at the edge of the dining room, in Indian file behind your lunchtime mates. You haven't booked? The deep voice belonging to the boss behind the counter makes you feel that you should have. With Mauricette, we waited patiently. Then Madame came to fetch us. She sat us behind a round table with double white tablecloths, white napkins and pretty glasses. One of them still has lipstick marks on it. Checking the crockery is useful, like the limestone around the neck of the jug, if you see what I mean. How can you play at being "high standard" when you let slip this kind of detail? Cigarette holes in the tablecloth, dry or too early cut bread, so dry on arriving at the table. The extractor fan in the toilets is covered in dust whereas the toilets are superb. And then the tables are too close together. Ours is about 30cms from the one in front, a little more from the one on the right. The advantage being that whilst nibbling her pitiful starter: "carpaccio de filet de perche aux agrumes" (perch filet carpaccio with citrus fruit) which is as finely cut as a Moldavian woodcutters trunk, two slices out of three are bloody, poor Mauricette was soaking in the surgical details of the same dish next door. The famous "Nile perch" from the Victoria Lake in Africa is shown in the "Darwin's nightmare" film which tells the story of its disgusting trip to your plate. So you understand that if the beast is bloody, no thank-you. 6/20. I am much luckier with my "toasts de chèvre sur salade d'endives aux noix" (goat's cheese on toast on a chicory salade with nuts). The cheese is nice, the chicory finely chopped, very good. 14,5/20. After her misadventure with the starter, the lady with the green hat started to look the same colour as her hat. What was her "queue de lotte rôtie sauce vierge, caviar d'aubergine" (roasted angler fish tail, virgin sauce, aubergine caviar) going to be like? Not bad actually! The cooking times are alright, it's too greasy though, the caviar is a little bland. She gives it 13/20 because it's pretty. "Jambon fumé grillé, polenta et tranche de lard grillé" (smoked, grilled ham, polenta and grilled bacon) for me. Loads of sauce! That wasn't planned! It is all shiny! Not good at all! Straight out of a packet! The polenta is fine. 12/20 thanks to that. Dessert? Mauricette doesn't fancy it. Doesn't feel like it. Don't get her cross. I'm the one who's going to have to put up with her. I insisted that she had "entremet fraise au coulis de fruits rouge" (strawberry cream with red fruit sauce). Seeing the characteristic pink colour, we expected it to be sickeningly sweet! Not at all! Just enough sugar, not bad if only the industrial sauce hadn't given it away. 14/20. A bit stodgy but not bad: "croustillant fondant praliné et citron" (crisp creamy praline and lemon). Shortbread with lemon peel, mousse on top. Made by a patissier. 15,5/20. The attendance is pushy, probably to respect imposed table quotas. Which means, that you come out feeling stressed which wasn't really the plan.