Complexity of the information provided: Recipes were average to easy. They are well presented so as not to be too complicated for even a novice.
The Food (or Wine for a Wine) Class: Escargots and beef tenderloin were both fantastic. Chocolate mousse was a little disappointing in terms of depth of chocolate flavor and also perhaps too fluffy with cream. It seemed to depend on the cream for consistency instead of the beaten egg whites. We both prefer a traditional chocolate mousse without the chocolate nibs. Overall, the dinner was fantastic and we have already bought, cut, tied, and frozen our tenderloin following Chef's instructions. Can't wait to cook it and prepare the sauce.
The Skills that you learn were: Jean Pierre always imparts very valuable, correct, and useful information
Would you come back: Would love to come even more often than we do. You can always learn something and the atmosphere is great not to mention the food!