Discover Note à Note Cuisine

Le Cordon Bleu News, 05/24/2012

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Initiation day

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In The News

Discover Note à Note Cuisine!

To highlight the Haute 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.

Program:

8.30am to 9.30am: Hervé This - “Towards Note by Note Cuisine”.
Break.
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.
Lunch break.
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”.
Break.
3.15pm to 5.15pm: Audrey Tardieu , Dr in Molecular Gastronomy, Chemist engineer - “Discover the Secrets of flavors, colors and odors” .

Date:
Friday June 8, 2012

Time:
8.30am to 5.15pm

Venue:
Le Cordon Bleu Paris
8 rue Léon Delhomme
75015 Paris

Additional information:
Price (Conferences and demonstrations): 75 €

About Hervé This

President of the academic Committee of l‘Institut des Hautes Etudes du Goût - HEG
Physical chemist and consulting professor at AgroParisTech
Scientific Director of the Food Science and Culture Foundation (French Academy of Science)
Author of many scientific publications, as well as several books

For more information

Le Cordon Bleu Paris
		paris@cordonbleu.edu or use the online form
		www.lcbparis.com
		+33 (0) 1 53 68 22 50
		8, rue Léon Delhomme 75015 Paris

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