Le Cordon Bleu presents the 2016 series of conferences

17 Mar 2016

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, will be giving a series of free culinary conferences by eminent University professors, researchers and experts in the food sector. These two hour conferences give those who are passionate about this field the chance to learn all about the scientific, sociological, historical and economic influences of a chosen theme linked to gastronomy and to interact with professionals from the culinary industry.

This year, the themes of the first series of conferences are:

• March 31 – Cru chocolates: cru chocolates take their inspiration directly from oenology and have taken off on a worldwide scale under the name bean to bar. At the heart of the concept, a perception of chocolate which is fully evolving, with flavours which are closer to that of the cocoa bean and with more intense aromas. The conference focuses on traceability, small businesses, authenticity and the different ways in which it is consumed.

Valentine Tibère is a chocolatologist, a profession which combines writing, conferences, tastings and consulting (chocolate makers and cocoa producers), all in relation to chocolate.

• April 6 –3D taste: an innovative approach to discover the technique of modelling taste in 3D and experimenting with the technique through tasting. This conference highlights the organoleptic qualities of a product and enables the taster’s analytic skills to be developed.

Marielle Ronjon, founder of Studio Saveurs, has developed a unique approach to taste which invites you to see taste in 3D.

• May 12 – Does culinary innovation exist?: ever since the 70’s, a new French cuisine has emerged. Today, the evolution continues, with the appearance of new trends such as foodpairing and note to note cuisine, whilst new ecological and ethical constraints are becoming ever more pressing. This conference provides the opportunity to look back over the evolution of our diet over the past forty years and to discuss the thorny issue of “innovation” in cuisine.

Christophe Lavelle, researcher at the CNRS (French National Centre for Scientific Research), a widely recognized teacher and author in the scientific and gastronomic sectors, is fascinated by all the facets of food: physical, chemical, biological, anthropological, technical and artistic.

The series of Le Cordon Bleu culinary conferences is also an introduction to some of the subjects studied in greater detail during the Le Cordon Bleu university programme - Hautes Études du Goût (HEG).

These free conferences are open to the public but seats are limited.

Practical information:
Duration: 2 hours
Location: Le Cordon Bleu, 8 rue Léon Delhomme, 75015 Paris
Price: free

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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