In The News |  | | A total immersion in the fascinating world of the Note by Note Cuisine ! | | 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.
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: 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 € | | | Register online by clicking here (limited number of places available). | For more information | | | | | Find out more... | The Paris Campus | | | Videos |  | | Le Cordon Bleu Paris
Presentation Video | Related News | - From Molecular Cuisine to Cuisine Note to Note.
Every year, the diner Note to Note takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The diner "Note to Note" is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This. Read more
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