General Content

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As a result of the current evolutions in the world of gastronomy, more and more people are interested in very specific subjects linked to food and the art of fine dining. In order to meet this demand, Le Cordon Bleu Paris is launching a number of culinary conferences for all those who want to acquire knowledge on a specific theme or product.  These two hour slots will give you the opportunity to interact with professionals and experts from the culinary world.

These culinary conferences also provide an introduction to a number of subjects which are covered in greater detail as part of the ‘Hautes Etudes du Goût’ (HEG) university program.  HEG, an intensive program available once a year, is a unique and multidisciplinary course focusing on the many cultural aspects of gastronomy (historic, scientific, sociological and economic).  The program includes lectures, workshops and educational meals led by well known university lecturers and professionals from the world of gastronomy and food.

All the conferences are given in French and will take place at Le Cordon Bleu Paris new campus located 13-15 Quai André Citroën, 75015 Paris, France.

2017-2018 Conferences:

Friday 22 September 2017 from 3pm to 5pm - 2017 Fête de la Gastronomie
Products from the city centre with Chef Eric Briffard, Charlotte Dumas, Pierre Georgel
Moderator: Christophe Lavelle
> Book online

Thursday 16 November 2017 from 6:30pm to 8pm
Fermented foods: for taste… and health? by Christophe Lavelle, biophysicist, researcher at the CNRS
> Book online

Thursday 14 December 2017 from 6:30pm to 8pm
The Tour de France of confectionery by Coline Arnaud, associate researcher at the National Library of France, lecturer at the University of Paris-Saclay
> Book online

Thursday 18 January 2018 from 6:30pm to 8pm
Exoticism in French gastronomy: From medieval spices to modern day fusion cuisine by Denis Saillard, lecturer on modern history at the University of Versailles Saint-Quentin en Yvelines
> Book online

Thursday 15 February 2018 from 6:30pm to 8pm
A round-the-world-trip of unusual wines by Pierrick Bourgault, journalist, photographer, agronomist
> Book online

Thursday 15 March 2018 from 6:30pm to 8pm
The gastronomic meal of the French at Unesco: the representation of a good time by Kilien Stengel, associate researcher for the  « Sensorial, Sensitive and Symbolic » teams (University of Burgundy), organiser for the Rencontres François Rabelais de Tours (IEHCA European Institute for the History and Cultures of food)
> Book online

Thursday 12 April 2018 from 6:30pm to 8pm
Pound cakes by Coline Arnaud, associate researcher at the National Library of France, lecturer at the University of Paris-Saclay
> Book online

Thursday 3 May 2018 from 6:30pm to 8pm
Food pairing: what is the science behind pairing ingredients? by Christophe Lavelle, biophysicist, researcher with the CNRS
> Book online

Thursday 7 June 2018 from 6:30pm to 8pm
Seasons and gastronomy: The surprising return of seasonality in cuisine by Denis Saillard, lecturer on modern history at the University of Versailles Saint-Quentin en Yvelines
> Book online

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Welcome to the HEG Extranet!

You will find:

    • an alumni directory (please e-mail us any new data, so that we can update your profile)
    • access to some of the theses of fellow alumni who have agreed to share their work with you.

We hope you will find this tool useful!

Enjoy your visit.

The HEG team.

Contact us form

 

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Remi Krug - Honorary Chairman of Champagnes Krug Edwige Regnier Project Manager of Hautes Etudes du Goût program
Rémi KRUG
Chairman
Honorary Chairman of
Champagnes KRUG
Edwige REGNIER
Project Manager

Next session

The next session will take place from October 9 to 21, 2017.

Where?

First week in Paris: école Le Cordon Bleu (15th arrondissement)
Second week in Reims: University of Reims Champagne-Ardenne
Reims is 45 minutes from Paris by TGV (high speed train).

Fees

Registration fees are 7 500 €.
They include: tuition fees, simultaneous translation, accommodation, meals and local transportation.

Terms of payment

3 750 €: upon registration
3 750 €: 6 weeks before the beginning of the course

Teaching

The classes are taught by top quality guest speakers: university professors, national and international researchers (INRA - National Institute for Agricultural Research, CNRS - National Center for Scientific Research, etc), consultants and professionals.

Language of instruction

French and English (simultaneous translation)

Applications

Applications are examined by the Selection Committee (university professors and professionals) on the basis of a detailed resume, references and the candidate's motivation.

Please contact us if you require any further information

Caisse d'Epargne
Lorraine Champagne-Ardenne

Champagne Louis Roederer

 

Champagne Piper-Heidsieck & Charles Heidsieck Logo Champagne Taittinger

Champagne Piper-Heidsieck
&
Charles Heidsieck

Champagne Taittinger

 

Champagne Thienot

 

Château Margaux

 

Charbonneaux Brabant

 

Rungis Marché International

 

Martell & Co

 

Champagne Perrier-Jouët

 

 

G.H. Mumm & Cie

 

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

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