A unique, multi-disciplinary programme which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining.

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Testimonial Sapna Anand

Testimonial of Sapna Anand (Malaysia)

' HEG taught me that learning never ends and there is a lot more to the word FOOD than we know. I am looking forward a new life and explore a new world after HEG. '
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Sylvie Lortal

Meet Sylvie Lortal -  Microbiology and food science

Sylvie Lortal is a Research Director at Inra. For the past 25 years, she has been carrying out fundamental and applied research on the mechanisms involved in maturing cheese. Her extensive work was recognized with an Award from the American Dairy Science Association in 2011.
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HEG programme 2017

Apply for the 2017 intake

On the agenda: Food and Tableware 2017 trends, how our food preferences are determined, educational meals and workshops. The 2017 session will take place from October 9 to 21, 2017.
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Le Cordon Bleu scholarship 2017

Are you ready for a unique experience?

Le Cordon Bleu Scholarship for the Hautes Etudes du Goût 2017 programme. This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes.
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