05 Nov 2015

Hautes Etudes du Goût graduation for students of the 2014 class

The graduation ceremony for the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, awarded by Reims Champagne-Ardenne University, was organized at the Cellier on October 19, 2015.HEG 2015

05 Nov 2015

2015 HEG - An exceptional program for a passionate and enthusiastic 11th Class

14 participants of 13 different nationalities, who were extremely motivated and eager to enhance their knowledge, made up the Hautes Etudes du Goût class of 2015.HEG 2015

24 Aug 2015

Meet Mireille Israel-Lang, HEG 2012 Graduate and discover her thesis on “Israeli wine: From the bible to wineries”.

As a consultant in agri-foods and world cuisine, Mireille Israel-Lang gives talks and organizes round tables in companies or other institutions chiefly on the cultural history of food and industrial food products on the one hand, and on culinary and gastronomic topics on the other.Mireille ISRAEL LANG

24 Jul 2015

New guest lecturers 2015The Hautes Etudes du Goût – Advanced Studies in Taste program is purposely built on talent and knowledge to allow students to come face to face with the most distinguished researchers, university teachers, and professionals, recognized for their expertise in their given discipline.
In addition to the fundamental teachings that make up the HEG program, each year the Educational Committee offers supplementary lectures to complement the array of topics covered during the program.

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...

 

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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