02 Jun 2014

Hervé Marziou

Hervé Marziou is passionate about everything to do with beer:  History, production process, tasting, food and beer pairing.  He went on to become Heineken France’s beerologist for a number of years.  He was one of the participants on the first Hautes Etudes du Goût program in 2004. We met him…

19 May 2014

Green Asparagus

As springtime steadily approaches, seasonal ingredients start to appear in French markets. However, they will only be available for a few months, and so it's a great idea to make the very best of them. Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer.

09 May 2014

Christophe Lavelle

Christophe Lavelle is a researcher at the CNRS (French National Center for Scientific Research). Working at the National Museum of Natural History in Paris, his main areas of research include the regulation of gene expression and the biophysical properties of macromolecules

04 Apr 2014

Le Cordon Bleu announces articulation between two world-class programs

Le Cordon Bleu, in collaboration with Southern Cross University, offer an online postgraduate degree for 'foodies', the Master of Gastronomic Tourism (MGT). Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT.


25 Mar 2014

Emilie Gentils

Emilie Gentils spent 8 years studying in hotel schools (in Souillac and Toulouse) and has 8 years of professional experience in the restaurant industry.  She has managed a number of establishments in London (including 7 years with the Terence Conran group) and has fashioned a network and creativity all of her own. Her taste for culinary images comes from the numerous Michelin-starred Chefs’ books that she owns and she can often be found flicking through these when she wants a change of style or is looking for inspiration. 


28 Feb 2014

Hubert Richard

Hubert Richard is Professor Emeritus with ENSIA (Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - Agricultural and Food Industry Institute).
His research focuses on: Flavor chemistry and volatile compositions (spices, essential oils), Carbon dioxide extractions (pepper, vanilla, lilac and rose flowers) and Antioxidants (studies on rosemary and sage).

20 Feb 2014

Developing a cheeseSince ancient times, man has been confronted with the problem of conserving food. You can all agree that fresh milk “turns” after a few days or within a few hours at room temperature. In other words, when it breaks and you can see the separation of liquid and a forming of white mass.

20 Feb 2014

Anne KolivanoffAfter studying law and specializing in the history of art, Anne Kolivanoff earned her diploma as an Art Auctioneer but never actually took up the profession! After trying her hand at antiques dealer and art dealer, she has become a recognized authority and lecturer on the workings of the art market, objets d’art and tableware; she also teaches on a regular basis at the professional training institute attached to the Hotel Drouot in Paris. We met her..

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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