For starters, we split the assiette de Sensing, a mixed starter plate with mixed results. Indeed, the range was astonishing. At the low end were several cheese balls (for lack of a better word), which frankly tasted like they had been bought from a frozen food section and nuked. At the polar opposite were cooked mussels in a cream mousse with beets — perfection. The beets cut through the brininess of the mussels and accentuated both. The foie gras with raspberry gelatine and the tuna tartar were both classic, but perfectly executed.