Les Rencontres #4 - London - 7 & 8 June
to 8 Jun 2026, 11 p.m.
Sunday, June 7 - from 7pm
Welcome party at Sael, a restaurant by Jason Atherton.
Booking online required, 125 €HT (no tax)
Location: Sael London, 1 St James's Market, London SW1Y 4QQ, UK
A friendly and festive Welcome Party. Guests will enjoy Jason Atherton’s creative cuisine, with stations from each of his restaurants, iconic cocktails, and a lively, elegant musical atmosphere, celebrating British hospitality at its finest.
Monday, June 8 - from 2pm
Conferences & talks at the Tate Modern
With or without booking online- FREE access
Location : Tate Modern, Bankside, London SE1 9TG, UK
Within the raw and iconic setting of the Tate Modern, three conversations will shape this edition — three tensions currently redefining gastronomy.
Music as a lever of identity
Beyond the plate and the room, music shapes memory, rhythm, and emotion. How can sound become a true signature of hospitality and an invisible but powerful layer of the dining experience?
Sugar: gastronomy’s new taboo?
Once synonymous with indulgence and celebration, sugar is now questioned, reduced, even rejected. How are chefs rethinking sweetness, pleasure, and health without sacrificing creativity or emotion?
Growing without losing yourself
As chefs evolve into brands and houses become groups, how can expansion remain faithful to the soul of a place? A conversation on transmission, identity, and the delicate balance between growth and integrity.
Monday, June 8 - from 8.00 pm
The Grand Dinner at Alain Ducasse at the Dorchester
Booking online required : 375 € (no tax)
Location : The Dorchester, 53 Park Ln, London W1K 1QA, UK
A suspended moment, British haute gastronomy brought together
To close these two days, an exceptional dinner will bring together leading figures of the British and international culinary scene:
Chefs : Jean-Philippe Blondet (Alain Ducasse at the Dorchester***), Raymond Blanc (Le Manoir aux Quat'saisons**), Sat Bains (Sat Bains**) and Stephen McLaughlin (Andrew Fairlie**)
This dinner reads as a snapshot of British haute gastronomy at its most demanding, most vibrant, most tasty.