Fête de la Science

Every October, the Science Festival invites young and old to explore the world of research and gain a better understanding of the sciences that surround us. Since 1991, laboratories, museums, associations, and cultural and scientific institutions across France have been offering fun and interactive events. It's an opportunity to handle equipment, experiment, ask questions, and share a moment of curiosity with family and friends. Discover workshops, experiments, lectures, tours, exhibitions, and even science villages near you.

Science Festival: an invitation to discover, experiment and exchange

The Science Festival offers a chance to experience science firsthand and better understand the phenomena around us. The various activities provide everyone with opportunities to handle, observe, and experiment. Direct interaction takes place with researchers, teachers, science communicators, associations, and other local stakeholders.

Whether it's health, the environment, food, new technologies, biodiversity, or innovations, science reveals itself in diverse and often surprising ways. A program designed for learning while having fun. Come and sharpen your curiosity and share a moment with family or friends.

Science Festival 2026: Science comes to the table!

From October 2nd to 12th, 2026, take advantage of the Science Festival to awaken your curiosity, experiment, exchange ideas with enthusiasts, and discover that science is also found… on our plates! Indeed, for its 35th edition, the Science Festival explores the links between science, cooking, taste, and food. Why do we like certain tastes? How does our brain perceive flavors? What happens when food cooks? What role does science play in our diet and in building more sustainable food systems?

These are just some of the questions to be explored through an interactive and engaging program that transforms food into a veritable field of scientific experimentation. This edition also coincides with a special year for French culinary culture: the centenary of the creation of the Michelin star and the bicentenary of the publication of Jean Anthelme Brillat-Savarin's *Physiology of Taste*. This pioneering work already explored the connections between gastronomy, science, philosophy, and everyday practices.

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