Testimonial - Nikhil Roy (India) - Alumnus 2015

Nikhil Roy - Alumnus 2015

“Hautes Etudes du Goût” or HEG as we fondly call it is more than just a study program; it’s an experience of a lifetime! I’m a die-hard food lover and I’m always attracted to food and culture from different parts of the world. As a hospitality professional, I’m very curious about quality, service and information in the field of gastronomy. That said it was only natural for me to apply for this program.

HEG opens doors to unexpected and unthinkable subjects ranging from something that is very new like “Note by Note” cuisine to something that is more specialized like neurophysiology of taste and bubble dynamics in champagne! This program brought together some of the best academics from France’s most prestigious universities and research organizations under one roof to share their knowledge and experience.

Each day was different and we had some incredible food experience. A dinner based on medieval cuisine at Le Cordon Bleu School in Paris to a sophisticated Michelin experience at Le Crayeres, Reims; gave us the opportunity to think how food has changed over the years. This program showcased France’s exceptional and world-renowned cuisine. The highlight of the 2015 course was the cultural mix of people coming from 13 different nations, each sharing their own thoughts and ideas.

In just a few days we became a close knit family of gastronomes! I can’t wait to see my friends and relive the memories once again. HEG has provided me with a launch-pad and has undoubtedly broadened my vision in the world of taste, gastronomy and fine dining.

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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