To take in the scene at Sir Terence Conran's brasserie -- and quite a scene it is, as this place seats 300 under a skylight roof -- opt for a table on the mezzanine, where a long brushed-steel bar gives you a bird's-eye view. Chef Guillaume Lutard trained at Taillevent and Prunier, and his background informs the seasonal contemporary menu, which changes every two months. However, the restaurant has struggled to find its culinary identity -- the only dish that remains enduringly popular is the fish-and-chips. Lunch menus are available for EUR15-EUR25, and you can also snack in the bar. If you got carried away on Saturday night, brunch, served up with a soothing hand massage, is the perfect antidote. Reservations essential. Métro: Odéon.