28 Nov 2013 In Testimonials

CEO, The Silveroak Group (fine dining restaurant chain).

" I am totally in awe after attending the highly coveted 'Hautes Etudes du Goût' (HEG) Course of Le Cordon Bleu Paris, jointly organized with the University of Reims Champagne- Ardenne, which leads to the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT).

During the course of my study I have found that the contents and delivery of this program is very scientific. A very careful selection of some of the best professors not only from France but among the best in the world like Prof. Hervé This and other luminaries teach the various modules. Not only one learns from the best, but also one learns the best in terms of pedagogy.

Care is also taken to avoid monotony by scheduling the classes with lectures and practical demonstrations.
The entire study period just whizzes past one, punctuated by serious studies, market visits (even at the dead end of the night like 2am), tasting sessions and bonding with fellow students - chosen selectively from accross the world, over a delicious dinner at a Parisian restaurant after a day of hard work.

One should also commend the time scheduling and the warm hospitality accorded to each and every student during their course of Study in both Paris and Reims.

It is a once in a lifetime experience, and if one deserves to be selected, and finally qualifies this prestigious Diploma, it can change his or her life."

04 Nov 2013 In News

Haute Etudes du Gout 2013 ClassHautes Etudes du Goût (HEG) welcomed this year their 9th Class : 25 participants from Australia, Brazil, Canada, China, France, India, Latvia, Lebanon, Philippines, Singapour, United Kingdom and United States. They work as chefs (restaurants, flight catering companies, private yachts), tourism operators, event planners, food journalists and writers, lecturers in culinary arts, researcher in neurosciences, restaurant consultant, caterer, medical doctor and founder of the São Paulo Association of Sommeliers, founder and CEO of a gastronomic restaurant chain, etc...

04 Sep 2013 In Human and Social Sciences
  •  Sidonie Naulin is Lecturer in sociology at Sciences Po Grenoble
04 Sep 2013 In Human and Social Sciences
  •  Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale.


30 Aug 2013 In Human and Social Sciences

Socio-anthropology of food - food and ethics.

Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne


30 Aug 2013 In Guest lecturers

Estelle MassonEstelle Masson is lecturer in social psychology at the Université de Bretagne occidentale. She is a member of the Research Centre in Psychology, Cognition and Communication of Brest.

30 Aug 2013 In Guest lecturers

Denis Saillard is a History Professor and researcher at the Center for Cultural History of Contemporary Societies, University of Versailles Saint-Quentin en Yvelines.

31 Jul 2013 In Guest lecturers

Vincent Moriniaux, Maitre de conférences de Géographie Vincent Moriniaux is Lecturer in Geography at the University of Paris-Sorbonne (Paris IV).

27 Jun 2013 In General Content

1.What is a cookie?
2.How we use cookies
3.We use the following types of cookies
4.Specific cookies we use
5.Granting us permission to use cookies

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Cookies do lots of different jobs, like letting you navigate between pages efficiently, remembering your preferences, and generally improve the user experience. They can also help to ensure that adverts you see online are more relevant to you and your interests.

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For information about what types of personal information will be gathered when you visit the website, and how this information will be used, please see our Privacy Policy

We use the following types of cookies:

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21 Jun 2013 In Testimonials

“After following science studies, I am now in charge of the catering sector in a scientific research center, where I have been working for the last three years.

I am responsible for the supervision, management and improvement of the industrial catering companies (3 restaurants for 3,500 meals per day.) These contracts concern a self-service canteen for most of the employees and a more exclusive ‘club’ service which should be of a higher quality.

Our research centre receives important guests and we should be able to provide an adequate catering service.

A precise understanding of taste mechanisms seems to me to be a key element in my search for improvement.

After extensive research on the internet, I finally came across the HEG website offering a high level of training and a very comprehensive program.

The quality of the speakers, program content, organization and participants far exceeded my high expectations.
In my professional career, the HEG training program provided me with a better level of expertise in my endeavor to improve the quality of the club service.
On a personal level, I found these studies extremely rewarding and enlightening."

Thesis: Should French gastronomy be on the list of UNESCO Intangible Cultural Heritage?

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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