Success stories

Isabel Correia, a 2008 HEG graduate, recently opened a champagne bistrot, "Bulles" (bubbles) in Belo Horizonte, Brazil

Isabel Correia in her kitchen at Bulles"My little champagne bistro is a new challenge in my already too busy life as a professor of surgery at the Universidade Federal de Minas Gerais, in Belo Horizonte, Brazil.

How did this all come about? Well, my relation with gastronomy has a lot to do with my research field which is Nutrition. I have for worked many years with Nutrition for those who cannot eat adequately and in general, the malnourished.

All my publications are in this field and science to the pleasures of the table, was just a little jump to which the course of Hautes Etudes du Goût has contributed a lot, of course.

I have enjoyed good food since long ago, and the fact that I travel quite a lot giving lectures around the world has triggered even more my interest for international gastronomy.

I have been a cook myself since I was a little girl, first out of curiosity, then later as a necessity and more recently as a hobby.

This was, in fact, the reason that led me to apply for the HEG diploma a few years ago.

Needless to say that after the course, my interest over champagne was also stimulated. Thus, when a friend of mine mentioned that she wanted to have, right next to her fashion store, a little champagne place, things just fitted in perfectly and Bulles was born.

Our motto is good champagne harmonized by good and healthy food, as this is crucial in my life. Against many paradigms, we have been able to show that it's absolutely possible to offer good and tasty food prepared with healthy techniques".

We wish Isabel all the best in her new venture!

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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