Inaugural Conference - "Gastronomy: First and Foremost a Science?"
About this Event
The opening conference will officially launch the 2026 edition of Fête de la Science. Organised as a round-table discussion, it will bring together researchers, food scientists, chefs and culinary innovation experts to explore the many connections between science, gastronomy and sustainable food systems.
Under the theme "Gastronomy: First and Foremost a Science?", discussions will cover food chemistry, the physicochemical transformations of ingredients, molecular gastronomy, contemporary culinary techniques and the scientific challenges of tomorrow's food systems. Speakers will demonstrate how research fuels culinary innovation and supports the evolution of our eating habits.
A highlight of the conference will be the exceptional online participation of Professor Hervé This, joining live from France. He will engage in conversation with Alvin Leung, whose experimental approach to cuisine has made him one of Hong Kong's leading chefs, alongside other invited professionals. We are very luck to count on them both to be our 2026 French Science Festival Ambassadors!
Hervé This is an INRAE physical chemist, Consulting Professor at AgroParisTech, and Director of the INRAE–AgroParisTech International Centre for Molecular and Physical Gastronomy. He is one of the two founders of molecular and physical gastronomy, a pioneer of molecular cooking, and the inventor and leading advocate of Note-by-Note Cuisine, a new approach to culinary creation based on pure compounds rather than traditional ingredients.
For more than forty years, his research has contributed to a better understanding of the physicochemical phenomena involved in food preparation and to the renewal of culinary techniques. The author of numerous reference books and a long-standing collaborator of chefs around the world, he is also committed to making the science of cooking accessible to the widest possible audience. He will join the opening conference of this year's Fête de la Science remotely from France.
Alvin Leung is a Hong Kongeese Chef, engineer and culinary entrepreneur, founder of Bo Innovation, Alvin Leung is internationally recognised for his avant-garde approach, combining Cantonese cuisine with scientific innovation and culinary creativity. Originally trained in engineering before pursuing a career in gastronomy, he has become one of Asia's most influential chefs. Awarded the French Ordre du Mérite Agricole, he embodies the close links between culinary excellence, innovation and France–Hong Kong cooperation.
The conference will conclude with refreshments and tastings of food innovations, providing participants with an opportunity to continue discussions with the speakers in an informal setting.
Where is it happening?
Event Location & Nearby Stays:
HKD 0.00
