Under the patronage of chef Thierry Marx, from October 18 to 20, 2025, the Grande Halle de la Villette will be transformed into a veritable world market of taste. During the Bon Salon, For three days, you can listen, touch, taste and above all understand what lies behind this too often overused word: the goodThe scent of warm bread will waft through the aisles, mingling with the aromas of mature cheeses and the tangy bouquet of apples picked the day before.
A gourmet and civic event
Here, there is nothing of the flashy fair with its flashy stalls. BON Salon is designed as an agora, a place of exchange where the visitor is not only a consumer but also an actor. In the open kitchens, gestures will be explained as much as they will be shown: the precise cutting of a fish, the slow cooking of a broth, the patient kneading of a dough. The spectator will become a student, the curious will become a gourmet.
And at the heart of this space, a temporary restaurant, the Good Broth, will serve simple and generous dishes. We will share a steaming soup, a crusty loaf of bread, roasted vegetables with aromas of earth and fire. A straightforward, unvarnished, but tasty cuisine.
The faces of BON: the exhibitors (…)
Exhibitors at the BON Show cover a wide range of sectors: drinks, food, grocery, table art, kitchen equipment, accessories… They all share one thing in common: an artisanal approach, often sustainable and respectful of living things, a desire to restore products to their authentic dimension and their history.
Not to be missed among the exhibitors
Accent : The responsible bubbles
Ginger beer, tonic, or lemonade: these sparkling organic drinks are bottled in returnable bottles, reused up to 50 times. A simple and powerful gesture for lasting enjoyment.
Tremblaye Farm : Organic cheeses from Yvelines
Creamy blue cheese, mature tomme, or goat's milk bricks: here, farmhouse cheeses exude a meadow-like quality. When you taste them, you'll sense the generosity of the organic milk produced on-site.
Appie : The new generation cider
Light, lightly sweetened bubbles, 100% French. Appie cider seduces with its modern freshness, without betraying the authenticity of the apple.
The House of Koji : Japan in French style
Miso, sauces, condiments: koji, the sacred mushroom of Japanese cuisine, is here enhanced in delicious and unique creations. A dive into the world of fermentation.
Biscuiterie Mordicus : The taste of craftsmanship
Crunchy, golden, fragrant: their biscuits, made without artifice, recall the simple taste of childhood, with a touch of modernity and audacity.
Through these exhibitors, we can identify several major trends:
Sustainability & circularity : some exhibitors are focusing on reuse (returnable bottles), short supply chains or organic raw materials. (e.g.: Accent)
Respectful innovation : “modern” drinks (hard seltzers, non-alcoholic drinks) or revisited preserves seek to reconcile creativity and meaning.
Crafts & local produce : products from local know-how (cheeses, oils, biscuits) and farm producers committed to quality and respect for living things.
Mixing of universes : accessories, tableware, ceramics, but also fermented products (koji), alternative drinks, social impact products.
Narration & Responsibility : many exhibitors claim a history, an ethic (e.g. social inclusion, preservation of resources) as much as a product.
Finally, visitors will be able to meet thinkers and researchers in sustainable food, who came to share their work on nutrition, agroecology and conviviality. Here, each product is a story, each artisan a transmitter of memory and know-how.
Thierry Marx, the chef who thinks about taste
In the midst of this constellation of exhibitors, one figure watches over the whole: Thierry marx, sponsor of this second edition. Star chef, teacher and activist, he embodies the link that the Salon du BON wants to create between culinary excellence, transmission and civic engagement.
Born in 1959 in the working-class Ménilmontant district, Marx spent a long time searching for his path. A worker and soldier, he found a discipline and a universal language in cooking. His journey took him from Parisian stoves to Japanese kitchens, where he immersed himself in the Zen aesthetic: the right gesture, the essential, and sobriety. This influence is reflected in his dishes: an almost scientific precision, a minimalist aesthetic, but always in the service of emotion.
Precursor of the Molecular gastronomy, he likes to transform the texture of a dish to surprise the palate, while respecting the integrity of the product. In one of his emblematic dishes, a risotto… without rice, made with pearl soybeans, he questions the guest as much as he seduces them. Taste is not just a pleasure, it is also a question ", he likes to remind us.
Pass on, again and again
But behind the media star, there is above all a man of the field. In 2012, he founded Cuisine Mode d'Emploi(s), a free and inclusive school that trains people who are far from employment in just a few months. More than 5,000 trainees have already learned a trade there, from waitressing to baking. "Cooking is a tool for integration, a way to restore confidence and dignity," he says.
For Marx, the good is inseparable from Fair : just for the product, just for the human, just for the planet. Defending GOOD is not a label but an approach "He recalls.
When taste becomes culture
Leaving the Grande Halle, visitors will not only leave with flavors in their mouths. They will have met passionate producers, discovered ancestral gestures, and heard stories of transmission and the fight for quality.
The Salon du BON aims to be a catalyst: it restores taste's cultural, social, and ethical dimension. And, under the leadership of Thierry Marx, it invites everyone to ask themselves a simple but essential question: and what if eating well was first of all learning to live better together?
Great Hall of La Villette, Paris – 211 avenue Jean Jaurès, 75019.
Dates : October 18, 19 and 20, 2025.
🕒 Schedule : Saturday & Sunday from 9:30 a.m. to 19:00 p.m., Monday from 9:30 a.m. to 18:00 p.m.
Affiliate : Thierry Marx.
Public : open to the general public and professionals.
Yasmine Maylin
