My favorites at the BON fair

First edition of this gastronomic fair co-created by the three-star chef Thierry Marx and the JPC Events agency.

15,000 visitors came from November 8 to 10 to the Grande Halle de la Villette to discover good products, good artisans and good kitchen utensils.

BON is available in its most varied forms, good state of mind, good commitment, good sense.

In 2019, Thierry Marx launched the BON magazine, a quarterly publication offering an innovative approach to gastronomic news.
With the BON fair, he initiated a public fair dedicated to excellence.
The objective is to make haute cuisine accessible to all.
The French are lovers of good food and Paris is one of the great gastronomic capitals of the world.

Here are my favorites on the products that I tasted randomly in the aisles.

NEW MEAT

Amazing! You’d swear you were eating real beef.
The taste and texture are there. It is in fact meat prepared with plant-based ingredients without GMOs, antibiotics or cholesterol. Flank steak, minced meat, merguez, kebab, burger… a wide variety of quality products.

LISAQUA

The first French prawn farm.
The innovative company has developed a new model of shrimp aquaculture farm with low environmental impact, without antibiotics, without polluting discharges and in direct proximity to consumers.
It is inspired by permaquaculture, a production method that combines different complementary species.

GRAIN de SAIL

The company has a fleet of cargo sailing ships that cross the Atlantic five times a year. The ships loaded with chocolate, wines and medicines leave St Malo for New York where these goods are unloaded.
Then head to Guadeloupe for a logistics hub where Grain de Sail sources organic cocoa beans and green coffee, products roasted in Morlaix, Grain de Sail’s headquarters, for the production of chocolate bars and pure Arabica coffee specialties.

La HULOTTE

It all started in 1968 in the kitchen of a small Parisian bistro.
The chef of La Maison La Hulotte prepares a Chocolate Mousse that is all the rage in Saint-Germain-des-Prés. The range expands and the authentic Tiramisu arrives.
No texturizing agents or preservatives in the recipes. Artisanal gastronomy.

Les Arrangés Desiles

The factory produces arranged rums in keeping with the family traditions of Reunion Island.
No additives, no colorings, rum, sugar, fruits, limited production, so many guarantees of quality for this medal-winning elixir thanks to its clementine/cinnamon and ginger/combava arranged rums.

RHUM STORE

White, old, arranged rums, punches, planter’s rum, liqueurs, all based on agricultural rum.
Agricultural rum is distilled directly from the pure juice of sugar cane while molasses rum is a waste product from sugar manufacturing.

KETCH UP Marseillais

Two friends, Marine and Christelle, have just launched this artisanal ketch up with Mediterranean flavors.
No added water, three times less sugar, roux, not white, fennel …
With a good steak and chips or eggs, we already consume it from Paris to Brussels as well as London.

At the Salon du Bon, everything is good.
In these times of gloom,
It’s good for morale
It’s good, good, it’s good, good!