03 Dec 2012 In Guest lecturers

Guy Chemla is professor of geography, urbanism and land use at the University of Paris-Sorbonne.

03 Dec 2012 In Guest lecturers

Frédéric Brochet is a Doctor in Enology. His doctoral thesis in Medical and Biological Sciences, with an option in enology and ampelology, focused on the "Cognitive aspects of tasting”.

03 Dec 2012 In Guest lecturers

Christian BarrereChristian Barrère is agrégé in economic sciences and director of the OMI research lab (trade organisations and institutions) and of the Masters Degree "Institutions, organisations, performances".

03 Dec 2012 In General Content

1Registration and attendance

The Hautes Etudes du Goût enrolls one group of students from around the world every year.
Candidates are selected on the basis of an application form, with a detailed resume, experience and motivation.

Conditions for application:

  • Professional experience in the area of gastronomy and fine living or the possession of an undergraduate diploma
  • A strong and clear motivation from the candidates for our multidisciplinary and original programme.

Application forms are examined by the selection committee in order to assess the candidate's motivation and his/her knowledge of at least one of the two official languages, French and/or English.

2Application procedure

Application forms are sent upon request. Please ask for an application form through our Application Form page

  • Please fill in your application form, scan it, then return it by e-mail together with your detailed resume to: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • You may send the rest of the required documents (copy of your main degree(s), copy of your passport and a digital photo) with your application form and resume, but you can also e-mail these documents at a later date.

Admission process : Your application form and your resume will be forwarded to and reviewed by our Selection Committee, who will assess your motivation to attend our multi-disciplinary programme.

29 Nov 2012 In General Content

Our program is primarily designed for :

  • Professionals from around the world with experience in all activities related to gastronomy and fine living
  • Chefs
  • Sommeliers
  • Managers and promising executives from hotels, restaurants, department stores, wholesales, distributors, wine merchants.
  • Training consultants, PR, Marketing
  • Journalists and writers
  • Operators with cultural activities
  • Post-graduate students who want to develop their career in the universe of taste and gastronomy
  • Le Cordon Bleu graduates interested in broadening their knowledge

To students who are graduates and want to develop their career in the taste and gastronomy sector.

More generally, to those with a keen interest in, or those who are passionate about, taste and gastronomy, to those who are looking to acquire, on a personal level, a new culture or deepen their knowledge of gastronomy in general.

 Keep in touch, subscribe to our newsletter.

29 Nov 2012 In General Content


Reims Champagne Ardennes University After successful completion of the programme, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne.

To be awarded the diploma, participants need to obtain the required level at the following exams:

1) a written exam (multiple choice questionnaire) at the end of the two weeks
2) a thesis, to be submitted 7 months after the end of the course.

For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T.

60 ECTS credits represent a full-time academic year of formal learning in the European system.
Le Cordon Bleu International culinary arts school In addition, students will receive a certificate from Le Cordon Bleu


29 Nov 2012 In General Content

The assignments of the Educational Committee of the Hautes Etudes du Goût are to:

  1. guarantee the specific nature and the quality of the course programme,
  2. determine the contents of the course programme from one year to the next,
  3. assess the educational programme of each course once completed.

The Pedagogical Committee meets once or twice a year.

It is chaired by Hervé This, director of the International Center for Molecular Gastronomy Group at AgroParisTech / INRA.

The members of the Educational Committee are:

  • Pierre Combris, economist, Director of Research at INRA, director of the Research Laboratory on Consumption
  • Rémi Krug, Chairman of the Hautes Etudes du Goût programme
  • Sylvy Morineau, Academic Director, Le Cordon Bleu Paris
  • Colette Padet, Director of Studies for the Diploma, University of Reims Champagne-Ardenne
  • Denis Saillard, Professor of Contemporary History, University of Versailles Saint-Quentin en Yvelines


29 Nov 2012 In General Content

Rémi Krug président du proramme des Hautes Etudes du Goût

Are you ready for a unique experience ?

The educational programme HEG (Advanced Studies in Gastronomy and Taste) is aimed at all those gastronomy enthusiasts keen to go beyond the know-how and skills which command  the world of food.

We have brought together the greatest academics and researchers ready to share their fundamental knowledge and provide you with a remarkable, stunning and invaluable perspective on the multifaceted dimensions of the universe of taste and gastronomy.

The HEG programme is unique in its intense, multidisciplinary approach and is an invitation to a myriad of discoveries and surprises to shake up conventional thinking. It also represents a response to the new challenges in the world today.

The HEG programme will certainly not leave you indifferent.

So hopefully see you soon at the HEG.



Welcome to the Hautes Etudes du Goût website !

Edwige Regnier welcome addressThe past twelve years have enabled us to validate the relevance of our original concept.

To date, the cultural backgrounds and individual profiles of our students have perfectly matched our original objectives.

Students come from more than 30 different countries and represent a range of professional backgrounds, but all share a curiosity and passion for the culture of taste and gastronomy, which provides them with a common motivation to learn and grow in their own careers.

The students find the program intense, rich, innovative and multidisciplinary: "We did not know that there was such a corpus of knowledge available and, more important, that it could be made accessible to people like us", reported one of the students.

Each year, the professors express a high degree of satisfaction with the quality, curiosity and enthusiasm of HEG's students and are happy to share their latest research findings to interested and dedicated classes.

We are now preparing the October 2017 programme (13th class), another enriching program, concentrated over a period of 2 weeks, with half the classes and events conducted in Paris and the other half in Reims.

Check out the latest information on our website.

Do not hesitate to contact us for further information.
Alumni are also happy to give their own personal feedback and advice.

See you soon at Hautes Etudes du Goût !

Project Manager

29 Nov 2012 In General Content

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

Hautes Etudes du Goût (‘Higher Studies of Taste’) has opted for a three-pronged approach to food and drink: historic, scientific and economic, linking the environment in which food cultures emerge and evolve, with the production and consumption of food and drink, from small-scale and industrial processing techniques to culinary transformations, presentation and tasting, all aimed at imparting a greater understanding and appreciation of taste in its widest cultural, scientific and gastronomic sense.

Hautes Etudes du Goût combines the social scientific with the sensorial that draws on existing knowledge about taste and gastronomy in order to more fully inform participants, broaden their understanding, and in doing so, increase the pleasure derived from taste.

The aims of our program are to:

  1. Acquire a deeper knowledge and a global vision of the complex world of gastronomy and the arts of the table,
  2. Combine knowledge to present the latest studies on taste, gastronomy and the arts of the table,
  3. Emphasize the range of disciplinary understanding linked to taste,
  4. Introduce an innovative perspective that will positively influence a student's professional aspirations within the current, global context of gastronomy and the opportunities this growing field now represents.


01 Aug 2012 In News

Sophie Thillaye du Boullay is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. 27 year-old Sophie has been a temporary volunteer for UBIFRANCE, the French Agency for International Business Development in London since September 2010. After her studies in Agricultural Engineering at the Ecole d’Ingenieurs de Purpan in Toulouse, she went to the United States to complete an internship in organic farm management and organic product specifications.

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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