Our mission

Different existing schools may teach, each separately, technologies related to food, physiology and nutrition, the history of taste or cooking, but no school has ever adopted our multidisciplinary approach to taste and gastronomy.

The Hautes Etudes du Goût have opted for a three-pronged historic, scientific and economic approach to foods and beverages, the environment in which they emerge, their production, small-scale and industrial processing techniques, culinary transformations, presentation and tasting in order to make their cultural value known and appreciated.

The Hautes Etudes du Goût intend to combine a humanistic understanding with a sensorial approach, offering the entire body of existing knowledge about taste and gastronomy.

The aims of our program are :

To acquire a deeper knowledge and a global vision on the complex world of gastronomy and the arts of the table,

To offer the latest studies on taste, gastronomy and the arts of the table.

To provide the essential cultural and scientifiques tools to develop one's professional skills and enrich one's personal life

To discover the major notions of each discipline linked to this universe,

To reassess one's specialty within the current, global context of gastronomy and foresee new perspectives,

To improve one's knowledge on these aspects.

The Hautes Etudes du Goût intend to combine a cultural and sociological understanding with a sensory approach, offering the entire body of existing knowledge about taste and gastronomy.