I’ve been lucky enough to dine in all sorts of “fine dining” restaurants as well as Michelin starred and many do not fall into the broad brush category you’re applying here. There are some incredibly talented chefs out there and when they are able to surprise and delight the diner then they deserve the high pricing and if lucky, the Michelin star. There are certainly duds out there but I’m not ready to write off the upscale dining expereince. La Dame has never been in the surprising and delightful category, just nice and pleasant. Doesn’t seem worth this new price structure unless they dramatically change the experience.
BTW, sous vide is nothing new and there is nothing wrong at all with the technique. At the very least it allows the timeline of the meal to flow and there are many foods, especially proteins that benefit from the technique. Try sous viide turkey and you’ll never roast it again!