text: I am disappointed to say that this was not a life changing experiencennMy wife and I ate at the mansion a few months back and had one of the best dining experiences I can remember Latalier had all the elements to be great but it just fell shortnnThe service the ambience and overall atmosphere were superb The food was not bad But for the price and the expectation we had being a Joel Robuchon restaurant it missed the mark in many waysnnWe started with the poached Kushi oysters and the hamachi ravioli The oysters were decent but only because they were high quality oysters There was no pizazz The hamachi crudo was wrapped around decadent uni roe hence the ravioli and drizzled with a flavorful vinaigrette Definitely the best thing we tried nnThe next two dishes were quite forgettable nnMushroom stuffed pasta gratineued a dish that is not exactly sure what it is though the mushroom ragout was seasoned perfectlynLangoustine fried in wonton with basil pesto As I said with the oysters this dish was decent but only because of the langoustine There was no expert technique involved just top quality productnnWe next had the famous foie gras stuffed quail Certainly good and fairly balanced The sweet soy glaze really rounded out the flavorsnnOur sixth offering was the spaghetti with uni butter and leeks We added three grams of shaved truffles from Alba This was the biggest disappointment of the evening There were aspects of this dish that were executed beautifully perfectly cooked pasta and leeks but it never really came together flavor wise It was in dire need of salt and there was almost no presence of uni detected The truffles were barely noticeable It was very blahnnOur server was gracious enough to notice or distaste and kindly voided this dish off of our billnnOur final course was the confit of suckling pig with braised cabbage Again impeccable execution of most of the components but the dish was severely unbalanced The cabbage screamed for some acid to counteract the beautifully fatty and unctuous pork There was a palpable lack of sear on the pork itself arguably the best part of a presentation like this I also would have loved some kind of jus to bring everything togethernnOne more note It is an open kitchen I saw a lot of coughing sneezing ear wiping finger tasting etc Blechhh