Just as some wines don't travel well, some restaurants suffer from a change of location. And while long-time patrons still frequent Chez Camille, the old loaction is sorely missed. It is not just the Franco-Chinese nightclub look of the new quarters, or the threadbare carpet, or the flimsy hangers taped together so they will be strong enough to hold your coat. It is the food - the second-rate veal scallop which is further insulted by being overcooked. It is the vichyssoise, which tastes as if the leeks had been forgotten. The lively lunchtime crowd attests that you can still get a very good meal, and that new seasons still bring new surprises to the menu. Camille's ebullience still dominates. Cold dishes are apt to be a good at lunch; try a pate platter, or the lovely assortment of salads and charcuterie which makes up the hors d'oeuvres varies. A stuffed veal roast or stuffed carp can be the find of the year. And, since the wine list offers many half-bottles, a light spring meal seated by the open windows looking out to Connecticut Avenue can be delightful. But the restaurant's personality wears thin after too many disappointments.