20 Jul 2016 In Guest lecturers

Christophe_LavelleChristophe Lavelle is a biophysician and a research scientist at the CNRS (French National Center for Scientific Research).

29 Jun 2016 In News

The American Dream and American Food Culture:  A look at how values of equality, individualism, prosperity and capitalism  made America fat.Ashley Nelson

22 Jun 2016 In Testimonials

Nikhil Roy - Alumnus 2015

“Hautes Etudes du Goût” or HEG as we fondly call it is more than just a study program; it’s an experience of a lifetime! I’m a die-hard food lover and I’m always attracted to food and culture from different parts of the world. As a hospitality professional, I’m very curious about quality, service and information in the field of gastronomy. That said it was only natural for me to apply for this program.

HEG opens doors to unexpected and unthinkable subjects ranging from something that is very new like “Note by Note” cuisine to something that is more specialized like neurophysiology of taste and bubble dynamics in champagne! This program brought together some of the best academics from France’s most prestigious universities and research organizations under one roof to share their knowledge and experience.

Each day was different and we had some incredible food experience. A dinner based on medieval cuisine at Le Cordon Bleu School in Paris to a sophisticated Michelin experience at Le Crayeres, Reims; gave us the opportunity to think how food has changed over the years. This program showcased France’s exceptional and world-renowned cuisine. The highlight of the 2015 course was the cultural mix of people coming from 13 different nations, each sharing their own thoughts and ideas.

In just a few days we became a close knit family of gastronomes! I can’t wait to see my friends and relive the memories once again. HEG has provided me with a launch-pad and has undoubtedly broadened my vision in the world of taste, gastronomy and fine dining.

07 Jun 2016 In News

Sona Bahadur is the winner of the partial scholarship offered by Le Cordon Bleu International.

Sona Bahadur


10 May 2016 In News

Discover the testimonials video! Listen to the Alumni testimonials and learn about the courses, guest lecturers and diploma.Alumni testimonials video

03 May 2016 In News

Edwige Régnier tells us more about the Hautes Études du Goût Programme (HEG) created in 2006 by Le Cordon Bleu Paris in partnership with Reims University. The Hautes Études du Goût programme provides a unique, multi-disciplinary training which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining.Edwige Regnier, Programme Manager

04 Apr 2016 In Testimonials

Robyn Gaiter, Alumna

From the bubbly mind of Herve This to the science behind the bubbles in champagne, within the Le Cordon Bleu HEG diploma you will find favourite topics and conversations. You will also develop new favourites from subjects that you previously knew little of.  The course is varied and intense. Come with an open mind and your senses will leave rewarded with knowledge far beyond any other educational program.

The Haute Etudes du Gout Diploma was my final unit of the Master of Gastronomy and Tourism program with Le Cordon Bleu and Southern Cross University in Australia. This is two weeks of excellent French content about numerous topics of gastronomy, not only from expert lecturers and professors but also passionate educators who want to share their information. This information often includes decades of study into topics and is delivered to the students in a cultured format.
Added to the education of the program is the sharing of authentic French food among likeminded colleagues. Education and themed dinners, bistro lunches,  wine matching and champagne tasting at various temperatures in beautiful champagne houses. What is not to love about this style of education..?

This was my first visit to Paris and Reims and I truly encourage all of my Masters colleagues – and anyone passionate about gastronomy - to complete this program.

04 Apr 2016 In News

The Problem of Pleasure: Historical and Contemporary Perspectives on the Morality and Ethics of Eating Well Kelly Donati

17 Mar 2016 In News

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, will be giving a series of free culinary conferences by eminent University professors, researchers and experts in the food sector. These two hour conferences give those who are passionate about this field the chance to learn all about the scientific, sociological, historical and economic influences of a chosen theme linked to gastronomy and to interact with professionals from the culinary industry. Conferences 2016

27 Jan 2016 In News

Meet Demet Güzey, HEG 2014 Graduate and discover her thesis: 'Food rituals and rites of passage among some of the ethnic minorities in Istanbul and reflections on food and social integration.' 

Demet Güzey is a food and wine expert from Istanbul. She earned a Ph.D. in Food Science from the US, and held various industry jobs as a product developer and innovation manager based in the Netherlands and France, before she has focused her attention to gastronomy and food writing.Demet Guzey

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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