When a friend who was also in the Masters of Wine program told me about Hautes de Goutes program I was very excited … it seemed to represent an opportunity to explore many different areas of gastronomy and the concept of taste. So I sent an application and was admitted. Just two days back in [...]

  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 [...]

… so after checking out of the Hotel de la Paix, w3 headed for our last luxurious lunch at the celebrated L’Assiette Champenoise. It was a very glamorous space, run by Arnaud Lallement grew up in a restauranteur family in Châlons-sur-Vesle.  At 18, with a Diploma from the Strasbourg Hotel & Catering College in his [...]

  Day 2 of the HEG Program started with a very interesting lecture by the charming and enthusiastic Dr. Herve This (INRA, College of France) on Molecular gastronomy. Mr. This spoke in English, so this time it was the French students who had his talk translated into French.  This lecture would prepare us for the [...]