14 Jun 2018 In Guest lecturers

Marie ChampommierMarie Champomier-Vergès, PhD in Microbiology, is research director at INRA. She is team leader at Micalis Institute (Microbiology for food and health at Jouy en Josas).

04 Jun 2018 In Guest lecturers

Sandrine Monnery-Patris

Sandrine Monnery-Patris is a Research Associate at INRA, within the Centre for Taste and Feeding Behaviour (UMR 1324) in Dijon.

04 Jun 2018 In Guest lecturers

Alice Darmon

After working in the consumer goods sector – analysing trends, brand positioning, product range development - , Alice Darmon now provides marketing and communication support to French and foreign start-ups in the food industry.

03 May 2018 In News

A study of the question of taste through a specific story in which creative attitude and social reality come face to face As soon as one steps into the gastronomic field, at some point in time, the question of taste will inevitably arise.Valexia Panier

03 May 2018 In News

  • Where does your interest in the geography of food come from?

In a very prosaic fashion, I would have say, as I am sure most of my colleagues would, that my interest in this field came from my taste for the good things in life! This element is, of course, essential but I am also attracted to the scientific side of this human dynamic which is holistically unified, yet so very diverseVincent Moriniaux

03 May 2018 In Testimonials

 fazley yaakob

After winning the Malaysian edition of MasterChef, I pursued patisserie in Le Cordon Bleu in Paris and thought that the knowledge I brought home from there would suffice. But the city of Paris kept calling me back. I applied for HEG to learn more, to know more, to bring back to Malaysia more of French expertise and speciality in food and drink. My experience at HEG is a once-in-a-lifetime networking and knowledge empowerment process. The program gathers enthusiasts from all over the world and encourages us to have open dialogue about taste.

One week spent in Le Cordon Bleu, Paris and another week in Reims gives us 2 different experience when it comes to learning. A student would feel very privileged to be able to receive knowledge from world renown experts, who are as charming as they are charismatic. Each lecture is a mind-opener. A student would be able to see things very differently from day 1 of lecture and carry on with them this information back to their fields.

It is not often we get a chance to know the history of food and drink, its social and cultural impact, and at the same time, get to taste the finest food prepared by Michelin star chefs. The precious knowledge is served like a delicate dish on a warm plate for every lesson. That is how I have felt throughout my journey at HEG.

Both Edwige, as the director of HEG, and Colette, as the director for University of Reims, has made us feel at home and well taken care of, from the initial point of communications via email to finally meeting in person, day to day welfare, travel and transfers, agenda and schedules. They are very accommodating, understanding and highly knowledgeable about their areas of each HEG modules. They are also encouraging; the more I've learnt the more I want to know.

To be honest, I look forward to a spin-off program of HEG, where former students travel to a participating alumni's country of origin where an another module is organised. 

Good luck to future participants, it will change your life. 

Thank you HEG committee for selecting me to be a part of a very prestigious program.

02 Mar 2018 In News

Denis SaillardDenis Saillard is doctor in history and associate researcher at the Centre for Cultural History in Contemporary Societies (CHCSC) at the University of Versailles/Saint-Quentin (Upsay) and at the Cercle (university of Lorraine). His research examines the history of representations and social practices linked to gastronomy

02 Mar 2018 In Testimonials

Nicolle BIRTA

Testimonial of Nicolle BIRTA (2017 student)

HEG: A celebration of knowledge

It's been a while since I attended the Hautes Etudes du Gout program, but even now, when writing this, I still feel the thrill of it. And being the first in my country to take part in the HEG only intensified the excitement.

Therefore, I must confess I came to the HEG with high expectations - that's why I chose to do it, after all. However, to my surprise, even from the beginning, my expectations were exceeded, and as the days went by, I found myself immersed in an incredible universe of discovery and exploration, of knowing more and becoming more. The richness and complexity of the lectures, the overwhelming expertise of the lecturers, their willingness to openly share with us their vast research, their impressive discoveries, their fascinating work, turned every class into a real indulgence. What is more, the invaluable experiences like workshops, visits, demonstrations, and the memorable educational meals only added up to the learning process, turning it
into a unique adventure. One filled with great lessons and lifelong memories.

Was it easy?  Of course not. In fact, I believe the most frequent word I heard during the HEG was "intense." We all wanted to soak up every bit of information - and indeed, we had so much to process over the two weeks. Learnings and topics that sparkled long talks after the classes, meaningful conversations, enriching debates with the colleagues - they all contributed to enhancing the atmosphere and creating the right space for thriving.

Because another significant aspect of the HEG is its multicultural, diverse environment, with like-minded, passionate people having different backgrounds and coming from all over the world. This led not only to great joy but also to beautiful friendships with amazing people, both as persons and as professionals. Having the opportunity to meet each and every one of them, and share this experience together, inspired me so much.

I attended the HEG to learn about gastronomy at the highest level. But in the end, I came back home learning so much more than this: learning about life, people and about myself. And now, as I'm working on my HEG thesis, I recall two words that Mr. Herve This wrote on a book he kindly agreed to sign for me - two words still gravitating in my mind to this day, like a mantra: "Celebrate knowledge!". HEG will keep feeding your hunger for knowledge months after the program ends because attending HEG is indeed like going to a sumptuous banquet of knowledge.


Testimonial - Nicolle Birta, Romania (2017 student)
Food writer

05 Feb 2018 In News

Etudes Hautes Etudes du GoûtLe Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of a scholarship for one of its prestigious programmes, the Hautes Études du Goût (HEG). The €3 750 scholarship will cover half of the training programme fees. Applications are now open. 

27 Nov 2017 In News

Remembering the future: the role of fermentation in modern cuisine. Fermentation techniques date many thousands of years; they have been one of the primary food preservation methods used historically and due to this reason they made possible nutrition and the advance of our civilization. These techniques were applied in an intuitive mode based on trial and error across generations.José Luis Cabañero - Alumna 2015

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

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