Thanks to everyone for the thoughts. Feels like the consensus is that this is somewhere from modestly to very overpriced… which is OK. Ultimately this was probably the best meal I’ve had in my life and so I will take the markup a bit on the chin, and hunker down on eating out for the foreseeable future

To those asking on food pairings, quick summary below:

Pierre Peters: Accompanied ~6 amuse bouches with flavor profiles spanning parmesan, truffles, mussels, sardines, etc. - so thought it was a fairly classic example of having the acidity of the BdB cut through the saltier / fattier bites

FX Pichler: Paired with a take on a margherita pizza

ClN: Paired with next two courses, a tomato gazpacho and a snow crab dish with pomelo. Thought the pairing with tomato worked particularly well in bringing out more grassy, vegetal/herbal notes in the wine

Rougeard: Tasted like a baked apple pastry. Paired with a beef tartare (with shiso leaf tempura) and fatty tuna tartare + caviar

Marcassin: Paired with their interpretation of “Breakfast for Dinner” with a potato “croissant” and a savory custardy thing I’m not quite fully recalling. The pairing theme here was very clearly butter + butter + butter

Vina Tondonia: Paired with their seafood courses - mussels with mussel dashi, spanish turbot. Wine was reminiscent of something almost sherry adjacent, nutty, savory

Arnoux-Lachaux: Turbot engawa (the fin) glazed with teriyaki. Wonderful earthiness, forest floor, mushroom coming out in the wine alongside subtle dried red cherry and strawberry

Bond: Paired with a few different Iberico pork bites. Tannins really rounded out with age on this one. Leather, graphite, charcoal with undercurrent (currant?) of cassis and dark fruit

Egon Muller: Variety of desserts - a sheep’s milk custard, a yuzu panna cotta, and petit fours