Le Cordon Bleu - yearly series of conferences on the world of gastronomy
Every Thu from Thu 17th Nov to Thu 16th Nov
Following the success of the first round table during the 2016 Fête de la Gastronomie, which took place last September on the theme “Gastronomy, the opportunity for everyone to eat well”, Le Cordon Bleu presents its calendar of forthcoming events:
Thursday 24 November 2016 – Gastronomy in films: flavours and memories Expert: Denis Saillard, history professor and associate researcher at the Centre of Cultural History of contemporary societies of the University of Versailles - Saint-Quentin en Yvelines
Thursday 19 January 2017 – From pitchfork to fork: what can be done to achieve food sustainability? Expert: Christophe Lavelle, biophysicist, researcher at CNRS
Thursday 23 February 2017 – The cultural history of pastry Expert: Coline Arnaud, PHD student at the University of Versailles - Saint-Quentin en Yvelines
Thursday 9 March 2017 – Cheese as a symbol: rhetoric and culture Expert: Kilien Stengel, Research Associate on "Sensory Sensitive, and Symbol" (University of Burgundy), organizer of the “Rencontres François Rabelais” (European Institute of History and eating cultures, Tours)
Thursday 13 April 2017 - Easter: diversity of regional recipes, culinary design and reinterpretation by contemporary Chefs Expert: Coline Arnaud, PHD student at the University of Versailles - Saint-Quentin en Yvelines
Thursday 11 May 2017 - Cuisine and preservation of marine resources Expert: Elisabeth Vallet, President of SeaWeb Europe Registration compulsory, seats limited
This series of conferences is a natural continuation of the Hautes Études du Goût (HEG), a two-week intensive training programme on the multiple aspects that make up the world of taste, gastronomy and the art of fine dining, created by Le Cordon Bleu in partnership with the University of Reims. These culinary conferences are an introduction to a number of subjects which are studied in-depth during the university programme and aimed at those who are passionate about the world of food and taste.
Le Cordon Bleu International - With more than 120 years of teaching experience, Le Cordon Bleu is the leading Global
Network of Culinary Arts and Hospitality Management Institutes, training 20 000 students of
more than 90 nationalities every year. Le Cordon Bleu offers a range of widely recognized
training programmes in the fields of gastronomy, wine, hospitality and tourism, from
initiation in culinary techniques through to MBA.