Day 1: Hautes Etudes du Gout (HEG) ParisBy Marisa D'Vari | October 29th, 2012 | Category: HEG, News | No Comments »
By introduction, this 2012 year's Hautes Etudes du Gout (HEG) is a gastronomy course carried out at Reims University, that provides a thorough knowledge on taste and arts of the table. Combining historic, scientific and economic approaches to taste and gastronomy, the Hautes Etudes du Goût make students familiar with the various aspects of the world of gastronomy.
Pascal has boyish good looks and a winning personality - I listened to him in French directly and also the headsets for English translation at times. He speaks quickly and with energy so as someone just a few years into studying French it was hard at times to take it all in. Yet as this was "restaurant speak" I understood a great deal of it. He has lived all over the world, including exotic tropical and Asian locales, and this is where he picks up many of the flavors he uses in his dishes.
When he was 14 he went to cooking school (his family middle class, not involved in restaurants) and did a number of stages at an early age at top restaurants. In the French Navy, he was the head chef of the Admiral of the Fleet where he improved his classic French dishes. Then he went to Paris and spent five years at L'Arpege ...
... and the rest is history. He and his partner went to a bank and received enough money to start his current endeavor.
I did not have the chance to talk to Pascal extensively, yet he has a winning personality, creativity with cuisine, and we were very lucky to hear his personal life story.
That night, we had a dinner at the Cordon Bleu ... "finger foods" prepared by Sibel Pinto, a 2008 HEG Graduate, and specialty beers offered by Herve Marziou, beer specialist and 2004 HEG graduate. Mr. Marziou was an expert presenter, showing us how to smell and taste beer as one does wine. Ms. Pinto prepared some great Turkish food that had been also detailed in the thesis she wrote for HEG.