The Mercet frames may not be my cup of tea, but you've got to admire the bold design. Lots of interesting "how did they do that?" features.

Fat fillets are a style. Tom Ritchey is a known adherent to that style. Earlier I mentioned that fillet brazing takes a lot of skill to get to the point where nearly no filing or sanding is required. Take a look at his handiwork!



Compare to my first few from 6 years ago:



Mine takes more filing and sanding.

If Tom's fillets are 8 out of 10 on fatness, the Merced fillets go to 11.