Food, one of the most important issues of our time, poses a major challenge for the 21st century. In order to provide an understanding of its evolution and characteristics, researchers, experts, university professors and chefs have created the Advanced Studies in Gastronomy (HEG) programme.

The first week of the programme will take place at Le Cordon Bleu Paris institute, from 19 to 23 June,  and will be culinary arts oriented. Whereas the second week, which will take place from 26 to 30 June at Reims Champagne-Ardenne University, will focus on oenology. 

The HEG programme, which includes walking tours, exhibitions, workshops, tastings, round tables, testimonials, and debates, both in Paris and Reims, provides a comprehensive overview of the major developments in the sector in order to provide an understanding of the gastronomy of the future. 

Discover this year’s new programme in more detail and those involved:

• Molecular and Physical Gastronomy by Hervé This
• The New “Nouvelle” Cuisine by Christophe Lavelle:  conference and practical workshop
• The economic and environmental stakes of food evolution by Pierre Combris
• Urban agriculture by Christine Aubry
• Cheese and Wine Pairing with a wine professional 
• Practical workshop: introduction to new "healthy" patisserie with a Le Cordon Bleu Paris Chef
• Manufacture de Sèvres visit
• Heritage, gastronomy, and cultural identity by Denis Saillard
• Geosensorial tasting of Champagne with Geoffrey Orban
• Champagne house visit in Reims and discovery of a Champagne estate
• Discovering Champagne heritage with Catherine Coutant
• Dinner at the Brasserie Le Jardin – Les Crayères run by Chef Philippe Mille
• Bubble dynamics in Champagne by Gérard Liger-Belair
• Food and Religions of the Book by Vincent Moriniaux
• Oenotourism in Champagne by Léa Ben Zimra

This programme includes two written examinations and a dissertation, which must be successfully completed in order to be awarded the Diplôme Universitaire des Hautes Etudes de la Gastronomie from Reims Champagne-Ardenne University.

The 2023 programme, whose key theme is “zero waste: learning to reduce food waste” will have two professionals as class patrons: Pascal Barbot, two Michelin-starred cuisine chef from Astrance restaurant in Paris, and Pierre Combris, economist and research director at INRA.