04 Dec 2012 In Guest lecturers

Hervé ThisHervé This, physical chemist, is Director of the International Center for Molecular Gastronomy team, at AgroParisTech-INRA, as well as Scientific Director of the "Food Science & Culture" Foundation (French Academy of Sciences).

04 Dec 2012 In Guest lecturers

Hubert RichardHubert Richard holds a Food engineer diploma from E.N.S.I.A., Massy (France) in 1963.

04 Dec 2012 In Guest lecturers

Gérard Liger BelairGérard Liger-Belair is a Doctor of Applied Physico-chemistry on enology and professor at the University of Reims Champagne-Ardenne.

04 Dec 2012 In Guest lecturers

Bruno LauriouxBruno Laurioux is professor of medieval history and food history at the University François Rabelais (Tours, France).

04 Dec 2012 In Guest lecturers

JP de TonnacJean-Philippe de Tonnac is an essayist, editor and journalist. He was in charge of special editions for the Nouvel Observateur magazine for almost 10 years, and has published about twenty books. Today he works as an editor and continues his own research.

04 Dec 2012 In Guest lecturers

Pierre CombrisPierre Combris is an economist, he graduated from Essec (Ecole Supérieure des Sciences Economiques et Commerciales) and Paris IX Dauphine University .

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.

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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