The service level didn't quite diliver on the implied promise in such a grand environment. The poor staff are probably underpaid and the lowliest of them can be a little abrupt and lacking in polished manners. Not what you expect with fine dining. For example, when asked what the gorgeous complex degustation course was that was dropped in front of us, the abrupt reply was, "The duck."
When brought to our table we were shoved in the entrance way far from the windows with no room for argument. This in a very large almost empty room.
The grand environment, unique history, hints of luxury. The food was wonderful - excellent chef. The room itself was very good (low water pressure was a problem easily suffered).