Launch of Le Cordon Bleu Paris conferences

November 4 2016, Paris - Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on the world of gastronomy.

Following the success of the first round table during the 2016 Fête de la Gastronomie, which took place last September on the theme “Gastronomy, the opportunity for everyone to eat well”, Le Cordon Bleu Paris presents its calendar of forthcoming events.

Calendar of Le Cordon Bleu Paris conferences

• Thursday 24 November 2016, 6:30pm – Gastronomy in films: flavours and memories
  Expert: Denis Saillard, history professor and associate researcher at the Centre of Cultural History of contemporary societies of the University of Versailles - Saint-Quentin en Yvelines
  > online booking
• Thursday 19 January 2017, 6:30pm – From pitchfork to fork: what can be done to achieve food sustainability?
  Expert: Christophe Lavelle, biophysicist, researcher at CNRS
  > online booking
• Thursday 23 February 2017, 6:30pm – The cultural history of pastry
  Expert: Coline Arnaud, PHD student at the University of Versailles - Saint-Quentin en Yvelines
  > online booking
• Thursday 9 March 2017, 6:30pm – Cheese as a symbol: rhetoric and culture
  Expert: Kilien Stengel, Research Associate on "Sensory Sensitive, and Symbol" (University of Burgundy), organizer of the “Rencontres François Rabelais” (European Institute of History and eating cultures, Tours)
  > online booking
• Thursday 13 April 2017, 6:30pm - Easter: diversity of regional recipes, culinary design and reinterpretation by contemporary Chefs
  Expert: Coline Arnaud, PHD student at the University of Versailles - Saint-Quentin en Yvelines
  > online booking
• Thursday 11 May 2017, 6:30pm - Cuisine and preservation of marine resources
  Expert: Elisabeth Vallet, President of SeaWeb Europe
  > online booking

Registration compulsory, seats limited.

This series of conferences is a natural continuation of the Hautes Études du Goût (HEG), a two-week intensive training programme on the multiple aspects that make up the world of taste, gastronomy and the art of fine dining, created by Le Cordon Bleu in partnership with the University of Reims. These culinary conferences are an introduction to a number of subjects which are studied in-depth during the university programme and aimed at those who are passionate about the world of food and taste.

Useful information:

• Free entry
• Online Registration
• Location: Le Cordon Bleu Paris, 13-15 Quai André Citroën, 75015 Paris