Gourmand syndrome is a very rare and benign eating disorder that usually occurs six to twelve months after an injury to the frontal lobe. Those with the disorder usually have a right hemisphere frontal or temporal brain lesion typically affecting the cortical areas, basal ganglia or limbic structures. These people develop a new, post-injury passion for gourmet food.

There are two main aspects of gourmand syndrome: first, the fine dining habits and changes to taste, and second, the obsessive component, which may result in craving and preservation. Gourmand syndrome can be related to, and shares biological features with, addictive and obsessive disorders. The syndrome was first characterised in 1997.