Le Cordon Bleu News, 05/24/2012
In The News
A total immersion in the fascinating world of molecular gastronomy !
To highlight the Hautes Etudes du Goût (Advanced studies in taste) program, Le Cordon Bleu Paris, is offering a unique opportunity to participate in a one-day initiation course dedicated to the new “Note by Note” culinary concept.
This exclusive program is aimed at both amateurs and professionals of the culinary world.
A number of renowned speakers will help you to discover this concept through conferences and demonstrations.
/>8.30am to 9.30am: Hervé This – “Towards Note by Note Cuisine”.
9.45am to 11.30am: Chef Philippe Clergue, Chef Instructor at Le Cordon Bleu Paris – Demonstration: Molecular Gastronomy with an introduction to the new “Note by Note” culinary concept.
1pm to 3pm: Christophe Lavelle, researcher at the CNRS National Museum of Natural History, Paris – “From Molecular Cuisine to Note by Note Cuisine, History, issues and future”.
3.15pm to 5.15pm: Audrey Tardieu , Dr in Molecular Gastronomy, Chemist engineer – “Discover the Secrets of flavors, colors and odors” .
/>Friday June 8, 2012
/>8.30am to 5.15pm
/>Le Cordon Bleu Paris
/>8 rue Léon Delhomme
/>Price (Conferences and demonstrations): 75 €
Register online by clicking here (limited number of places available).
For more information
Le Cordon Bleu Paris
+33 (0) 1 53 68 22 50
8, rue Léon Delhomme
Find out more…
The Paris Campus
Le Cordon Bleu 2012 scholarship – Hautes Etudes du Goût Program
Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût.