It's funny. Loads of people. There are six serving, looking after the tables, stepping on each others feet. I've never seen anything as messy. The only one truly implied; the boss gives orders to the youngsters, which makes them feel like apprentices. The great chain of non-solidarity. As for smiles, no-one (except the boss...) makes the slightest effort and we have to make do with the anti-pleasure linked to the profession. The only time I nearly got one: the 4th of the 4 waiters who each came twice to see about my order. "Ah, if has already been seen to..." He walked the blackboard to my seat and back. Crisp smile, but smile even so. I take all that is given seeing the circumstances. So, the place is busy, and the attendance is completely disorganised "as it comes". Shame, because there is a chef behind the wheel! The lunchtime idea is simple: big dishes at 12 € and 17 €. Generous dishes that flirt with "dish-full meal" style. For example, I had "gratinée de St-Jacques et gambas" (grilled St-Jacques shellfish and prawns). One of the waiters informs me that this is one of the places specialities, and not bad after all. I'm talking about the waiter. But the dish too. Dish served with super salad, certainly not a give away at the grocers, but worth it. Two bread sticks, parmesan cheese, light balsamic vinaigrette, very good. The gratinée is a little "marshmallowy" due to the over cooked shellfish, but it's not bad. 14/20 for a dish that costs 15 € even so. 5 € for an "assiette de fromage" with mixed salad, butter, bleu de Bresse, end of log of goat's cheese and emmental. The Henri Blanc coffee is surprisingly good, and ends this very noisy meal. So much noise in a restaurant is appalling. So much so that you can't read or do anything, nor hear the neighbouring tables, or even appreciate what you are eating. To keep your nerves calm, you have to wall yourself up behind your hair and chew as if down the mine, the eyes vague and dream of a Mozart concerto whilst snug on your settee. And to pay, you have to join the queue, like at the factory. A real shame because for once a brasserie is hiding a real chef...