Judging from the chef's response -- linked twice in the comments on the OP -- they're quite serious; the chef regards himself as an avant-garde artist. As to h

Judging from the chef's response -- linked twice in the comments on the OP -- they're quite serious; the chef regards himself as an avant-garde artist. As to how they got, not one but IIRC three, Michelin stars I can only speculate: * They got them a while ago, and weren't quite as avant-garde back then. (In order to stay avant-garde, you have to get constantly more outré?) * The menu fluctuates depending on availability of ingredients and the chef's mood; the Michelin reviewers just got lucky and arrived on a better day.