19 May 2014 In News

Green Asparagus

As springtime steadily approaches, seasonal ingredients start to appear in French markets. However, they will only be available for a few months, and so it's a great idea to make the very best of them. Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer.

09 May 2014 In News

Christophe Lavelle

Christophe Lavelle is a researcher at the CNRS (French National Center for Scientific Research). Working at the National Museum of Natural History in Paris, his main areas of research include the regulation of gene expression and the biophysical properties of macromolecules

04 Apr 2014 In News

Le Cordon Bleu announces articulation between two world-class programs

Le Cordon Bleu, in collaboration with Southern Cross University, offer an online postgraduate degree for 'foodies', the Master of Gastronomic Tourism (MGT). Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT.


25 Mar 2014 In News

Emilie Gentils

Emilie Gentils spent 8 years studying in hotel schools (in Souillac and Toulouse) and has 8 years of professional experience in the restaurant industry.  She has managed a number of establishments in London (including 7 years with the Terence Conran group) and has fashioned a network and creativity all of her own. Her taste for culinary images comes from the numerous Michelin-starred Chefs’ books that she owns and she can often be found flicking through these when she wants a change of style or is looking for inspiration. 


28 Feb 2014 In News

Hubert Richard

Hubert Richard is Professor Emeritus with ENSIA (Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - Agricultural and Food Industry Institute).
His research focuses on: Flavor chemistry and volatile compositions (spices, essential oils), Carbon dioxide extractions (pepper, vanilla, lilac and rose flowers) and Antioxidants (studies on rosemary and sage).

20 Feb 2014 In News

Developing a cheeseSince ancient times, man has been confronted with the problem of conserving food. You can all agree that fresh milk “turns” after a few days or within a few hours at room temperature. In other words, when it breaks and you can see the separation of liquid and a forming of white mass.

20 Feb 2014 In News

Anne KolivanoffAfter studying law and specializing in the history of art, Anne Kolivanoff earned her diploma as an Art Auctioneer but never actually took up the profession! After trying her hand at antiques dealer and art dealer, she has become a recognized authority and lecturer on the workings of the art market, objets d’art and tableware; she also teaches on a regular basis at the professional training institute attached to the Hotel Drouot in Paris. We met her..

04 Feb 2014 In News

Franck RamageMr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin star restaurants, he became a Professor of Sommellerie, a lecturer, a leader of the Grand Tasting Master Class and a leader of several enology clubs. In 2011, he became part of the prestigious Le Cordon Bleu team as the manager of Wine Department and responsible of Wine and Management Program. We met him…

31 Jan 2014 In News

LCB Scholarship for the Hautes Etudes du Goût programFuel your passion for gastronomy! Le Cordon Bleu International is proud to announce the 2014 Hautes Etudes du Goût (HEG) scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs.

15 Jan 2014 In News

Interview Vincent Marcilhac - Wine and Cheese conference - Le Cordon Bleu ParisVincent Marcilhac is professor at the University of Cergy-Pontoise, author of many publications and  the President of Geofood Association. Specialized in luxury foods and geography, he has opted for a cultural approach of gastronomy. He has obtained numerous awards for his publications, especially for his geography thesis on luxury foods, carried out as part of his Ph.D in 2011. We met him…

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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