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.

28 Jun 2017

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

03 Apr 2017

« Le repas au cinéma » by Hélène Lassalle - Alumna 2011Hélène Lassalle - Alumna 2011

13 Feb 2017

Bourse 2016

Are you ready for a unique experience? Le Cordon Bleu Scholarship for the Hautes Etudes du Goût (HEG) 2017 programme.

 

14 Nov 2016

We met with Sona Bahadur at Le Cordon Bleu Paris institute when she came for the HEG 2016 session. Read her interviewSona Bahadur with Chef Boudot

14 Sep 2016

I am Airah Galamay, and I’m a Le Cordon Bleu graduate, a chef-in-training and an entrepreneur from the Philippines. I decided to apply for the HEG program because I wanted to develop a wide perspective of food as a chef.Airah Galamay - Alumna 2014

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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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