Culinary Conferences

As a result of the current evolutions in the world of gastronomy, more and more people are interested in very specific subjects linked to food and the art of fine dining. In order to meet this demand, Le Cordon Bleu Paris is launching a number of culinary conferences for all those who want to acquire knowledge on a specific theme or product.  These two hour slots will give you the opportunity to interact with professionals and experts from the culinary world.

These culinary conferences also provide an introduction to a number of subjects which are covered in greater detail as part of the ‘Hautes Etudes du Goût’ (HEG) university program.  HEG, an intensive program available once a year, is a unique and multidisciplinary course focusing on the many cultural aspects of gastronomy (historic, scientific, sociological and economic).  The program includes lectures, workshops and educational meals led by well known university lecturers and professionals from the world of gastronomy and food.

All the conferences are given in French and will take place at Le Cordon Bleu Paris new campus located 13-15 Quai André Citroën, 75015 Paris, France.

2016-2017 Conferences:

Thursday January 19 2017 - 6:30pm to 8pm
De la fourche à la fourchette: quelles initiatives pour une alimentation durable ? par Christophe Lavelle
> online booking

Thursday February 23 2017 - 6:30pm to 8pm
The cultural history of pastry by Coline Arnaud
> online booking

Thursday March 9 2017 - 6:30pm to 8pm
Cheese as a symbol: rhetoric and culture by Kilien Stengel
> online booking

Thursday April 13 2017 - 6:30pm to 8pm
Easter cakes and eggs: origins and design, an updated approach by Coline Arnaud
> online booking

Jeudi 11 Mai 2017 - 6:30pm to 8pm
Cuisine and preservation of marine resources by Elisabeth Vallet
> online booking

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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