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

What is a cookie?
Cookies are text files containing small amounts of information which are downloaded to your device when you visit a website. Cookies are then sent back to the originating website on each subsequent visit, or to another website that recognises that cookie. Cookies are useful because they allow a website to recognise a user’s device. You can find more information about cookies at: www.allaboutcookies.org and www.youronlinechoices.eu.
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.

How we use cookies
Most of our web pages use "cookies". A cookie is a small file of letters and numbers that we place on your computer or mobile device if you agree. These cookies allow us to distinguish you from other users of our website, which helps us to provide you with a good experience when you browse our website and also allow us to improve our website.

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:

  • strictly necessary cookies – these are essential in order to enable you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies the services you have asked for, like online application forms, cannot be provided;
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  • functionality cookies – these cookies allow the website to remember choices you make and provide enhanced, more personal features. For instance, these cookies can be used to remember changes you have made to text size, fonts and other parts of the web pages that you can customise. They may also be used to provide services you have asked for, such as watching a video or commenting on a blog. The information these cookies collect may be anonymised and they cannot track your browsing activity on other websites.

Specific cookies we use
Cookies may be set either by Institut des Hautes Etudes du Goût (HEG)'s website ("first party cookies"), or by a third party website ("third party cookies"). The tables below identify the cookies we use and explain the purposes for which they are used.

However, we constantly review information about first and third-party cookies and we may update the information contained in this section from time to time.

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Flash cookies (or Local Shared Objects)

On the Institut des Hautes Etudes du Goût (HEG)'s website we display visual content using Adobe Flash Player. Adobe uses Flash cookies (also known as Local Shared Objects) to help improve your experience as a user. Flash cookies are stored on your device in much the same way as usual cookies, but they're managed differently by your browser.
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Granting us permission to use cookies
By using our website and if the settings on the software that you are using to view this website (your browser) are adjusted to accept cookies, you agree that we can place these types of cookies on your device

You can usually switch cookies off by adjusting your browser settings to stop it from accepting cookies (Please consult your documentation or online help files). However doing so will likely mean that our site will not work as you would expect.

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?

21 Jun 2013 In Testimonials

«  I have always been attracted to the world of gastronomy and taste in general, and so I have always been on the lookout for any training courses that could answer  two questions: “Do I really want to work in the gastronomy sector? And if the answer is yes, then in which sector and in which particular discipline?

Several aspects of the Hautes Etudes du Goût caught my eye: a short training course (important for me), a multi-disciplinary program focusing on taste (both in practice and in theory), and the added obligation of the presentation of a thesis requiring in-depth thought on a particular subject.

Now that I have finished the course, I can honestly say that I was not at all disappointed! All the instructors were of a high quality, all sharing the same passion for the world of taste. An extremely rewarding two weeks with cultural exchanges with the participants from the four corners of the earth.

I realize now that I really want to work with taste; if I haven’t yet worked out exactly how, with all the experiences at the HEG, I certainly have all the elements I need to try and determine my future.

21 Jun 2013 In Testimonials

“ The Hautes Etudes de Goût” , this surprising title caught my eye when I was clicking through the Cordon Bleu website. But what was behind it?

Quite simple to summarize actually – just an amazing experience!

A comprehensive approach to the theme of taste, gastronomy and table arts with top-quality multidisciplinary teaching to a disconcerting level.

A sustained pace over the period of 2 weeks with rewarding cultural encounters (both with the other students and with the teachers) and culinary experiences. We are literally plunged into the Middle Ages with the medieval dinner at the Ferrandi School; and that magical moment with the champagne dinner in the cellars at Veuve Cliquot, or that unique tasting of Chateau Yquem 2009 married with an exceptional dessert at the restaurant Les Crayères in Rheims.

I realize every day how lucky I was to be part of the 2012 class; this experience will definitely be a turning point in my career change into the universe of taste and gastronomy.

04 Jun 2013 In News

Kelly Donati, Winner of the 2013 scholarship for the hautes etudes du gout programKelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part-time in the Gastronomy program at the University of Adelaide where she completed her Master's degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.

26 Apr 2013 In Success stories

Os mistérios do Abade de Priscos e Outras Historias Curiosas e Deliciosas da GastronomiaThis book is not a book on history, nor a culinary book, It is a book in which food critic Fortunato da Câmara tell us, after an exhaustive and original research, unknowned stories and tasting curiosities about 80 dishes, specialties and ingredients from all over the world, that we enjoy with pleasure on a daily basis, without questioning the reason of their designation, their geographic origin or the personalities related to them.

21 Mar 2013 In Testimonials

PhD student in Molecular Gastronomy. Guro Rognsa

I started my PhD in Molecular Gastronomy during the fall of 2011. The project is an industrial PhD, meaning that I am employed by a company and at the same time enrolled as a student at the University at Copenhagen. I work on my PhD project on a daily basis at the Culinary Institute of Norway, where my colleagues are highly skilled chefs.

Having a master’s degree in Chemical Engineering, I had to learn much about food chemistry and gastronomy when starting my PhD. I was therefore very glad to be able to attend HEG in 2011. The two weeks in France taught me much about the various aspects of gastronomy, and this knowledge has been very useful in my daily work ever since.

Another positive aspect of the HEG studies was the stay in France and all the interesting included activities. I did my bachelor’s degree in France, and it was very nice to go back and discover more about French gastronomy and culture.

Thesis : The Nordic food trends: contributing factors and development

28 Jan 2013 In Testimonials

Marisa D'VARI - Luxury travel and fine wine writer

Mr. Remi Krug and Mrs. Colette Padet have organized one of the most intriguing multi-disciplinary courses in the world, with a diploma for successful students coming from the prestigious University of Reims. Edwige Sibille, project manager, spends the entire year orchestrating the stimulating program with energetic experts from France's top universities, and arranging the well-chosen and often sumptuous venues for teaching dinners and lunches.

Beyond the unique educational aspect, what I valued most was the opportunity to meet exciting colleagues who share my interest in wine and gastronomy from around the world, as well connect with the gastronomic thought leaders in France.

Mrs. Padet and Mr. Krug explained that students are "ambassadors" for this program, and it's true -- I heard about it from a trusted colleague (and HEG graduate) in the Masters of Wine program, whose opinion I respect very much. Everything she said turned out to be 100% true, and in the fullness of time I hope to obtain my diploma, re-unite with my 2012 class, and continue our connection through our HEG blog.

21 Jan 2013 In News

Hautes Etudes du Goût 2013 scholarshipLe Cordon Bleu International is proud to announce the 2013 Hautes Etudes du Goût (HEG) scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs. Le Cordon Bleu scholarship will award the winner with € 3,000 towards this elite multi- disciplinary program in gastronomy (the total current price is € 6,000). All costs for lectures, translation, events, accommodation, meals and transport (round trip Paris - Reims) are included.

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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