She has swapped the hat for a translucent charlotte which struggles to contain her hair worn in a bun.
It's a quarter of an hour past 11 o'clock, and behind the rail, Camille Clément is busy filling the first plates.
No noisy children in front of the canteen, only a few employees torn by hunger.
This Monday, at the restaurant in Estrées-Saint-Denis (Oise), it's guinea fowl with red wine sauce or hake back coated in a spice crust, all with rice or green beans.
The thirty-year-old smiles, jokes and goes to the dishwasher once the first meal trays have been cleared.
“You’re going to end up becoming an influencer,” jokes one of the employees, calling out to her.
Arriving in November at Mille et Un repas du Nord, a collective catering company, this second chef enjoys a budding notoriety on social networks.
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