Calling the food "gimmicky" or "cutesy" are very apt descriptions.
The escargot are "deconstructed" as chopped up snails, mixed with butter and herbs, put inside a breadcrust shell, and deep fried. The intent is to have little crispy balls of snail and garlic butter that explode in your mouth when you bite into them. And while they taste good, they are just sort of weird.
The tuna tartare is chopped up ahi tuna, mixed with some other ingredients and then pressed into a mold leaving a disc of hopped raw tuna with a very nice aioli type sauce. It was good, but an unusual presentation.
And Ombud, the baba au rhum was dry as dust and not very good. I'd give it a pass if I ever went back to BSLM.
One consolation is they do make a wonderful French 75. They say that cocktail is named after a cannon used by the French army in World War I. Try one of those and you'll understand why.