The Fête de la Science took place on Saturday, October 10, and Sunday, October 11, from 10 a.m. to 6 p.m. at the Hôtel de Ville in Tours, France. The event offered a variety of free activities and workshops for both children and adults, aiming to make science engaging and accessible. This year's theme, "saveurs savantes" (scientific flavors), brought together science and food in creative ways. One attraction was a robot guiding children aged 5 to 9 through a pastry-shaped circuit, while researchers discussed the potential of edible insects as a food source. Visitors could also participate in hands-on learning experiences, such as exploring the science behind eggs, tasting flavorful plants, and debating whether all fats are unhealthy. There were opportunities to test knowledge about the history of food, with one activity focusing on how the tongue perceives different flavors. Other workshops examined food additives, the evolution of eating habits through archaeology, autism research, and the importance of preserving biodiversity near airports. The event extended beyond the Hôtel de Ville, with additional activities held in nearby locations. At the François Mitterrand library in Tours-Nord, children could discover the characteristics of a dozen different spices. Meanwhile, a conference on hedges was held at the Musée du Véron, highlighting the ecological and historical significance of these natural features. The Fête de la Science is an annual event that promotes public engagement with science across France. By combining education with interactive experiences, the festival encourages curiosity and learning in a fun and inclusive environment.