The 2023 HEG ended on 30 June. During two weeks, participants from all over the world took part in this programme created by the Le Cordon Bleu Paris in partnership with the University of Reims Champagne-Ardenne. Since 2004, this programme 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.

Michelin-starred chef Pascal Barbot and the food economist, Pierre Combris were the two class patrons of this edition.
The first week took place in Paris and was dedicated to gastronomy. The second week, whose focus was champagne, took place at Reims Champagne-Ardenne university. The main theme of this year’s programme was “zero waste: learning to reduce food waste”, which students examined via walking tours, exhibitions, workshops, tastings, round tables, testimonials, and debates. 

The first week took place in Paris, where the students had the opportunity to find out more about molecular gastronomy according to Hervé This, visit urban rooftop vegetable gardens, participate in food and wine pairings, visit the Manufacture de Sèvres and take part in a workshop on discovering the new "healthy" pastry.

For the second week the students then headed to Reims, the symbolic town of the champagne region. They had the opportunity to have a dinner in the starred restaurant of Philippe Mille, discover the world of champagne bubbles from a physical point of view, and visit a champagne house and the Market Halls.
 
Many thanks to all the participants and speakers for this 2023 edition.