Polly Frost, The New York Times:
Henri-Étienne Lévy is one of those superb cooks and teachers who work at home. He has been imparting the techniques of classical French cooking for twenty years through classes he calls "La Cuisine Sans Peur" ("Cooking Without Fear").

Moira Hodgson, The New York Times:
Mr. Lévy teaches French provincial and haute cuisine, with emphasis on technique and developing a palate. His courses are intensive, sound and erudite, with only authentic ingredients. Mr. Lévy is an excellent teacher.

Paula Wolfert, New York Magazine:
Henri-Étienne Lévy, a highly professional chef… does simple, elegant, classical French cooking.

Patricia Wells, The New York Times:
Cooks who want to free themselves from the tyranny of recipes and take a real try at impromptu cooking would do well to consult Henri-Étienne Lévy, a most charming and professional instructor… A course in food appreciation, stressing the use of quality ingredients, with an attention to the small details that make good food great.

Mimi Sheraton, The New York Times:
The delicious cooking is French, with emphasis on sound principles and techniques, and the goal is learning to cook on one's own, not simply preparing specific recipes… The classes are excellent for beginners, intermediate and even more advanced cooks.

The Voice:
Une petite cooking school for students interested in the technique of creating fine French food.

From an appreciative student, as quoted in the Guide to Cooking Schools:
M. Lévy is most patient, thorough, and professional… taught me a great deal about technique and creativity. The meal at the end of each class set a new standard for me to achieve.