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.

09 Sep 2014

10 ans HEG

2014 is a very special year for the Hautes Études du Goût, as we celebrate our 10th anniversary. An extraordinary 10 year adventure: Offering professionals, from nearly 40 countries and 30 different professions or with different savoir-faire, who are curious and passionate about learning, a unique multidisciplinary training program which covers the numerous components that make up the world of taste.


06 Aug 2014

BlueberriesBlueberries are light to dark blue-violet in color and grow in Northern America and Europe.  Belonging to the cranberry family, this cousin of the cranberry exists in a number of varieties.  Rich in vitamin C, it contains high levels of antioxidants.

19 Jun 2014

Mary BrightonAfter studying Economics and Political Science at Rutgers University, Mary worked two years in advertising in New York City. She realized her passion was in wellness and nutrition and she changed direction and moved out west where she obtained her Master of Science in Nutrition with a certificate in Exercise Science from Colorado State University in 1994.


02 Jun 2014

Hervé Marziou

Hervé Marziou is passionate about everything to do with beer:  History, production process, tasting, food and beer pairing.  He went on to become Heineken France’s beerologist for a number of years.  He was one of the participants on the first Hautes Etudes du Goût program in 2004. We met him…

19 May 2014

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

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

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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