An in-depth program on the culture of taste and sensorial journeys for the 4th class

05 Dec 2008

2008 session of Hautes Etudes du Goût programThe Hautes Etudes du Goût have once again confirmed the international dimension of their program, by welcoming 24 students from around the world, between October 13th and 25th, to attend an intensive program designed to expand their knowledge on the many topics which, together, represent the culture of taste.

No less than 13 countries were brought together: Australia, Spain, Bulgaria, the United States, Brazil, the Netherlands, Mexico, France, Turkey, Ireland, Canada, Israel and the Lebanon.

This cultural diversity, combined with a range of different professional backgrounds, contributed to the rich cultural exchanges both, within the group itself and with the professors.

A cooking instructor in a hotel management school, a translator, a restaurant owner, a consultant in food marketing, a caterer, a manager of an event agency, a surgeon, executive chef, an oenologist, a product development manager... they were all seeking to acquire new tools to facilitate understanding the universe of taste and gastronomy.

The first part of the program took place in Paris, at Le Cordon Bleu. Throughout the week, students had classes on how the child's psychology of taste determine their food preferences (Natalie Rigal), the history of table etiquette (Patrick Rambourg), wine as a cultural drink (Jean-Robert Pitte), the biological principles of the terroir effect, with cheese as an example (Jean-Baptiste Coulon), the latest trends in the arts of the table and new forms of conviviality (Confédération des Arts de la Table), molecular gastronomy (Hervé This), sensorial neurobiology (Patrick MacLeod) and food geography (Gilles Fumey).

An alumni from the very first year (2004), Hervé Marziou, a beer educator with Heineken France, gave a much appreciated class on the sensorial analysis of beer. That same evening, the students were able to practice what they had learned during a beer and food pairing dinner kindly organized by Hervé. They were also very happy to meet up with some of the graduates from previous years.

Two educational meals directly linked to the topics studied during the day, gave students the opportunity to learn about new and forgotten flavors: first a meal on medieval cuisine, commented by Bruno Laurioux and very well organized by the team and students of the Grégoire-Ferrandi School, then a dinner on “note by note cooking”, brilliantly carried out by the Chefs of Le Cordon Bleu under the auspices of Hervé This.

The traditional guided tour of Rungis International Market, led by professor Guy Chemla (University of La Sorbonne) was yet another great discovery for many students, all captivated by the diversity of products shipped from all over the globe.

Everyone was able to practice his or her culinary talents on the Saturday morning during a cooking workshop at Le Cordon Bleu. They prepared a beet and smoked duck breast salad and a lobster risotto with turned cucumbers.

Students arrived in Reims on the Sunday evening. After tasting Arnaud Lallement's delicious cuisine, they were ready to start the second week of the program, just as intense.

Taught by top-class professors from the University of Reims Champagne-Ardenne, CNRS (National Center for Scientific Research) and INRA (National Institute for Agricultural Research), the diverse nature of the courses provided the students with the in-depth multidisciplinary vision of the universe of taste that they were looking to develop.

From the production of foods up to their distribution and final consumption (from the plough to the plate, from the stable to the table…), the entire food chain is subjected to a set of legal constraints a subject which Jean-Paul Branlard, professor of food law, enthusiastically presented. Gérard Liger-Belair invited students to dive into the effervescent environment of sparkling champagne and, on a physico-chemical angle, experience the different stages in the fleeting life of a bubble.

A comprehensive class on chocolate, jointly taught by Hervé Robert and Katherine Khodorowski, as well as one on coffee, illustrated the sensorial part of the program.

Jacques Puisais commentated an amazing wine and food pairing meal at the restaurant Les Crayères with his usual humanistic touch. The associated wines were held in high regard, for the pleasure of “genuine taste".

Two long-awaited educational meals delighted the students: one on champagne and food pairing, held at G.H. Mumm tasting Mumm R Lalou, Dom Pérignon Oenothèque 1995, Krug 1995 and  Mumm Rosé.

On October 24th, thirteen graduates from the November 2007 class came back to Reims especially (some from as far away as the USA and Senegal) to receive their Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, awarded by the University of Reims Champagne-Ardenne.

A dinner celebrating the tastes of autumn was then held at La Cartonnerie. The meal was a genuine sensorial and cultural journey, built around the various expressions of taste, mixing gastronomy, pieces of classical music and edifying slam texts.
2008 students were delighted to share the new graduates' joyful experience and to become better acquainted.

The program ended with a written exam based on all the classes taught during the two weeks. Each student now has 6 months to complete his/her thesis.

For the first time this year, an optional 48 hour discovery program was organized right after the course, designed to enable students to familiar themselves with two of our Partners.

Ten students took part in:

    • a visit and a lunch at Champagne Krug, where they were able to sample the various cuvées of the House
    • a visit to the Arc International production unit in Arques followed by lunch when they were introduced to the different wine glasses of the Open Up range.

At the end of the course, all students expressed their great satisfaction. Many students found the key to the development of their future careers and the Hautes Etudes du Goût will remain a genuine source of inspiration.

As expressend by Shai Karidi, a student from Israël: «Every minute of the day I realize how much I learned and enriched myself. I have the feeling I made a once in a lifetime journey to be remembered for the rest of my life. This program was more than anybody with a passion for food and gastronomy could dream of."

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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