04 Feb 2014

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

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

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…

04 Nov 2013

Haute Etudes du Gout 2013 ClassHautes Etudes du Goût (HEG) welcomed this year their 9th Class : 25 participants from Australia, Brazil, Canada, China, France, India, Latvia, Lebanon, Philippines, Singapour, United Kingdom and United States. They work as chefs (restaurants, flight catering companies, private yachts), tourism operators, event planners, food journalists and writers, lecturers in culinary arts, researcher in neurosciences, restaurant consultant, caterer, medical doctor and founder of the São Paulo Association of Sommeliers, founder and CEO of a gastronomic restaurant chain, etc...

04 Jun 2013

Kelly Donati, Winner of the 2013 scholarship for the hautes etudes du gout programKelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part-time in the Gastronomy program at the University of Adelaide where she completed her Master's degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.

21 Jan 2013

Hautes Etudes du Goût 2013 scholarshipLe Cordon Bleu International is proud to announce the 2013 Hautes Etudes du Goût (HEG) scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs. Le Cordon Bleu scholarship will award the winner with € 3,000 towards this elite multi- disciplinary program in gastronomy (the total current price is € 6,000). All costs for lectures, translation, events, accommodation, meals and transport (round trip Paris - Reims) are included.

13 Dec 2012

Hautes Etudes du Goût graduation ceremony at Reims' ConservatoireWednesday, October 24th , 2012, Mr Rémi Krug, Chairman of Hautes Etudes du Goût (HEG) and Mrs Colette Padet, Director of Studies, awarded the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (D.U.G.G.A.T) to the 2011 HEG graduates during a ceremony held at the Conservatoire à Rayonnement Régional in Reims. We were also honored by the presence of Mr Philippe-Pierre Cabourdin, Superintendent of Public Instruction, University Chancellor and Mr Lissan Afilal, Vice-President of the University of Reims Champagne-Ardenne.

01 Aug 2012

Sophie Thillaye du Boullay is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. 27 year-old Sophie has been a temporary volunteer for UBIFRANCE, the French Agency for International Business Development in London since September 2010. After her studies in Agricultural Engineering at the Ecole d’Ingenieurs de Purpan in Toulouse, she went to the United States to complete an internship in organic farm management and organic product specifications.

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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