First, I interviewed other chefs and perhaps they would have been as good as Jacque behind the scenes, although I doubt it, there is no way they could have been as enjoyable as she was for us. Now onto the food. To start a delicious tomato gallette that literally melted in our mouths. Mixed green salad, homemade bread. Fresh fried flounder. A light dusting of breading that enhanced the fish, not overwhelmed it. It was served with a stunning saffron risotto and asparagus. Make sure you ask for one of her signature desserts. We ended the meal with a phenomenal chocolate bomb with fresh raspberries, raspberry coulis and whipped cream. Oh and in the blink of an eye our kitchen was spotless. We only wish she was in NC so we didn't have to wait until next year! Merci Jacque!