Sorry for the late reply, but in a way yes. I'm sort of feeling that movement. The problem is that Brasseries are huge operations and even the terrible ones mus

Sorry for the late reply, but in a way yes. I'm sort of feeling that movement. The problem is that Brasseries are huge operations and even the terrible ones must be fairly profitable. Evolving them must be seen as even more risky but I'm confident that some adventuring restaurateur and/or their investors will one day realize that a high quality brasserie with seasonal ingredients prepared in-house would have huge appeal both to tourists passing through Paris and locals, especially during off seasons — which are admittedly rare in Paris.