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Pascal Barbot and Pierre Combris are class patrons of the new 
Advanced Studies in Gastronomy (HEG) programme

HEG

During a press conference, on Tuesday 7 February 2023 at Le Cordon Bleu Paris institute, the two class patrons were announced: Chef Pascal Barbot, two Michelin-starred cuisine chef, from Astrance restaurant in Paris and Pierre Combris, economist and research director at INRA.



Since 2004, the Advanced Studies in Gastronomy (HEG) programme, in partnership with Reims Champagne-Ardenne University, has provided a top-quality multidisciplinary education on the multiple facets which make up the world of taste, gastronomy, and the art of fine dining, whether scientific, sociological, historical, cultural, or economic. The programme will take place from 19 to 30 June 2023 in Paris and Reims. The first week is dedicated to gastronomy and will take place at Le Cordon Bleu Paris institute. The second week, whose focus will be champagne, will take place at Reims Champagne-Ardenne university. 

Three Michelin-starred chef Pascal Barbot, from Astrance restaurant, is honoured to be class patron of this year’s programme:
I take my role as class patron extremely seriously; I want to be really involved and available to answer any questions. Cuisine is about sharing knowledge, meeting producers, showcasing products and treating them with respect. Knowledge sharing is also very important at my restaurant. We work with many individuals, both students and those starting their career in the restaurant industry. We are there to offer them guidance and support and I intend to do exactly the same as class patron
Food economist, Pierre Combris, has been part of the HEG programme since it began:
Over time, and thanks to discussions with students from the various HEG classes, I have realised that taste and gastronomy can act as driving forces for transforming our food systems. I am convinced that moving towards a more sustainable food system, which is essential nowadays, will be achieved because gastronomy will make such changes desirable, not because we have no other choice. This is what I am committed to today
The main theme of this year’s programme is “zero waste: learning to reduce food waste”, which students will examine via walking tours, exhibitions, workshops, tastings, round tables, testimonials, and debates.

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