05 Nov 2018

October 2018 - The graduation ceremony for the University Diploma in Taste, Gastronomy and the Arts of the Table (DUGGAT) for those who successfully completed the Hautes Etudes du Goût (HEG) – Advanced Studies in Taste 2017 session took place on 15 October 2018.Valexia Panier

03 May 2018

A study of the question of taste through a specific story in which creative attitude and social reality come face to face As soon as one steps into the gastronomic field, at some point in time, the question of taste will inevitably arise.Valexia Panier

03 May 2018

  • Where does your interest in the geography of food come from?

In a very prosaic fashion, I would have say, as I am sure most of my colleagues would, that my interest in this field came from my taste for the good things in life! This element is, of course, essential but I am also attracted to the scientific side of this human dynamic which is holistically unified, yet so very diverseVincent Moriniaux

02 Mar 2018

Denis SaillardDenis Saillard is doctor in history and associate researcher at the Centre for Cultural History in Contemporary Societies (CHCSC) at the University of Versailles/Saint-Quentin (Upsay) and at the Cercle (university of Lorraine). His research examines the history of representations and social practices linked to gastronomy

05 Feb 2018

Etudes Hautes Etudes du GoûtLe Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of a scholarship for one of its prestigious programmes, the Hautes Études du Goût (HEG). The €3 750 scholarship will cover half of the training programme fees. Applications are now open. 

27 Nov 2017

Remembering the future: the role of fermentation in modern cuisine. Fermentation techniques date many thousands of years; they have been one of the primary food preservation methods used historically and due to this reason they made possible nutrition and the advance of our civilization. These techniques were applied in an intuitive mode based on trial and error across generations.José Luis Cabañero - Alumna 2015

24 Oct 2017

Etudes Hautes Etudes du GoûtThis event, marked by excellence, brought together leading academics and researchers such as Gérard Liger-Belair, the world's specialist on champagne bubbles and professor at Reims Champagne-Ardenne University, and Gérard Boyer, former Chef of Les Crayères restaurant in Reims and Honorary Chairman of HEG, as well as other regional personalities such as Mr. Arnaud Robinet, Mayor of Reims and Mrs. Catherine Vautrin, Chairman of Grand Reims.

13 Sep 2017

Etudes Hautes Etudes du Goût 2016Participants from Australia, Brazil, China Costa Rica, France, India, Indonesia, Japan, United States, Singapore, and also for the first time from Romania and Trinidad & Tobago are ready to attend two intense weeks of lectures, visits, workshops and educational meals.

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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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