Patrick Rambourg provided a detailed account of the intellectual evolution that led to the concept of “Gastronomie.” Together with Florent Quellier, we traced the emergence of the culinary vocabulary that these two writers would embrace. Chikako Hashimoto brilliantly revealed the post-revolutionary ambiguity in the tension between commensality and conviviality. Max Shrem impeccably unveiled the theatricality of the dining table, as created by Grimod, while Yuka Saito highlighted the fundamental role of the Tasting Jury and the institutionalization of taste — again, by Grimod. Julias Csergo masterfully analyzed the role of women in the lives of these two gourmets, before Christophe Lavelle detailed how science took precedence over art in the ennoblement of this discipline. Yves Gagneux offered a new perspective on La Comédie Humaine by tracing the inspiration Balzac drew from his two culinary muses. Michael Garval, through the eternal tension between chefs and writers, took us on a journey across the two centuries that separate us, with Fabio Parasecoli providing a discerning portrayal of the contemporary figure of the Gourmet in world cinema. Jean-Claude Bonnet treated us to his profound historical insight by contrasting Grimod’s literary world of gastronomy with that of Roland Barthes’s era, thereby highlighting all the work that remains to be done. Finally, Emmanuel Rubin gratified us  with superb overview, comparing the gastronomic criticism pioneered by Grimod with that which characterizes today’s digital world, drawing a clear conclusion: gastronomy is something that requires effort.