19 Jun 2015

Adrianna Jaworska, Winner of the 2015 scholarship for the hautes etudes du gout programAdrianna Jaworska is the winner of the scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

01 Apr 2015

7mayMay 7, 2015 - 6:30 pm at Le Cordon Bleu Paris - Introduction to Culinary Photography

Workshop led by photographer Emilie Gentils.

 

16 Mar 2015

1 april

Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). Working in the National Museum of Natural History in Paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical and artistic). He teaches in many French Higher Education Institutions...

 

18 Feb 2015

11 marsMarch 11, 2015 6:30 pm at Le Cordon Bleu Paris - The Birth of Bread Gastronomy. How artists and photographers have elevated bread to the realm of the sublime?

A staple food for centuries, and still so for many people on earth, bread has gradually become an integral part of gastronomy, with sourcing, fermentation and cooking methods being of upmost importance. This repositioning is a result of the increased interest that top Chefs are taking in bread and the way in which artists and photographers have showcased it...

 

06 Feb 2015

Scholarship 2015

Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship. Apply to win Le Cordon Bleu scholarship for the Hautes Etudes du Goût 2015 program.

 

13 Nov 2014

Champagne

Champagne is a region to the East of the Ile-de-France. It covers the Aube, Marne, and Haute-Marne departments. Reims -- the "City of Coronations" -- is the capital of the region. Reims, is alos the city welcoming the HEG students every year.

 

04 Nov 2014

10 ans HEG

On October 20 2014, the Hautes Études du Goût (HEG), Reims Champagne-Ardenne University and Le Cordon Bleu International organized a number of events to celebrate the 10th anniversary of the Hautes Etudes du Goût Program with its Chairman, professors and researchers, current and former students.

29 Sep 2014

QuinoaQuinoa, of which over 2000 varieties exist, is a herbaceous plant of which the grains are harvested after maturation. Belonging to the same family as the beet (beetroot), quinoa is often wrongly thought to be a cereal.

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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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