Profoundly average, more 3/5 than 3 Michelin star...

Profoundly average, more 3/5 than 3 Michelin star. Lots of interesting concepts that were either poorly executed or just didn't work (hard to tell) - experimentation should be rewarded, but there should be better vetting in place to dictate what makes the jump from dev kitchen to menu.
(Note that this review is from a couple of years ago as I haven't been back since)
At the time, one of the options was a steak artificially marbled by stabbing it with spears of frozen spiced fat. Not a bad concept on paper, but not a concept that should have made it to the menu. Ended up being served a bog standard steak with large veins of fat that had failed to render. (NB marbling perpendicular to the face of the steak as opposed to parallel would have allowed the fat to come into contact with the pan and render, which would have likely improved the dish, which seems fairly obvious, so I'm not sure whether what I ate was a result of sloppy / poorly thought through execution or the dish was served as intended and was just a bit "meh").

Overall, underwhelming and not worth the money, though the desserts were undeniably fantastic, and were the only course which stood up to Mr Ducasse's towering reputation.