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Successful completion of the latest session in Advanced Studies in Gastronomy 2022

The great new feature of this programme since it first began 18 years ago is the two-week immersive experience which attracted students from all over the world eager to discover the richness and subtleties of French gastronomy.

Since 2004, the Advanced Studies in Gastronomy programme (HEG), created by the Institute Le Cordon Bleu Paris in partnership with the University of Reims Champagne-Ardenne, has provided a multidisciplinary education focusing on highlighting all the cultural, scientific, sociological, historical and economic aspects that make up the world of taste and gastronomy.

Visits, exhibitions, workshops, tastings, round tables, testimonies and debates mark the two weeks of discovery. The first week took place in Paris where students had the opportunity to find out more about note by note cuisine according to Hervé This, visit urban rooftop vegetable gardens, participate in food and wine pairings and experience a discussion on gastronomic heritage between Hervé This, physical chemist at INRAE (National Research Institute for Agriculture, Food and the Environment) and professor at AgroParisTech, Eric Briffard, director of Culinary Arts at Le Cordon Bleu Paris, and chef Pierre Gagnaire, the patron of this year’s class.

For the second week the students then headed to Reims, the symbolic town of the champagne region. Their experience continued with activities that included dinner in the starred restaurant of Philippe Mille, a tour of the Market Halls, a visit to the champagne house Henri Giraud and a consumer experience workshop.

The 2022 session was a great success, so write the dates of the next one in your diaries: from June 19th to June 30th, 2023.

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