Salon du BON 2025: Excellence, Ethics and Taste according to Thierry Marx

Three days to redefine the meaning of “GOOD”

From October 18 to 20, 2025, Paris’s Grande Halle de la Villette became the beating heart of responsible gastronomy.
Under the guidance of Michelin-starred chef Thierry Marx, the Salon du BON brought together chefs, producers, artisans and enthusiasts for three days dedicated to the celebration of good products, good craftsmanship and good sense.

In a warm autumn atmosphere, filled with aromas of roasted coffee and laughter, the event stood as a living manifesto for sustainable and human-centered food culture.

“The BON is not a trend. It’s an ethic of everyday life,” said Thierry Marx during his opening speech.

The Philosophy of the “BON”

Born in 2023 from Marx’s BON magazine, the Salon du BON aims to go beyond a simple food fair.
It’s a space for meeting and meaning, where producers, artisans, and citizens engage in dialogue about what it means to eat well today.

More than 170 exhibitors joined this year’s edition — from French winemakers and cheesemakers to eco-innovative start-ups and design creators.
The BON philosophy rests on four pillars:

Good product: authentic, traceable, seasonal.

Good gesture: craftsmanship and respect for materials.

Good sense: social and ecological responsibility.

Good taste: the joy of sharing.

Grande Halle de la Villette – A Stage for Taste

Bathed in natural light, the Grande Halle’s vast structure welcomed thousands of visitors exploring the five main universes: food, drinks, tableware, professional equipment, and the ephemeral restaurant.

The atmosphere blended curiosity and conviviality — a genuine celebration of authenticity in one of Paris’s most symbolic cultural spaces.

The “Bouillon du BON” – Simplicity as refinement

At the center of the event, the Bouillon du BON was the most popular spot.
Inspired by 19th-century Parisian bouillons, this temporary restaurant offered traditional dishes revisited with lightness and creativity.

“Here, pleasure comes without excess,” explained guest chef Claire Bardot.
“It’s about generosity and the joy of eating together.”

All ingredients were sourced locally, many directly from exhibitors — a perfect embodiment of the event’s message.

Producers and Artisans – The Soul of the Salon

Each stand told a story.
An Auvergne cheesemaker slicing his tomme, a beekeeper from the Alps describing her floral honey, a coffee roaster explaining his slow method.
The Salon du BON was a place of encounters, not just transactions — where visitors could taste, learn, and connect.

Conferences and Masterclasses – Shaping Tomorrow’s Cuisine

Beyond tastings, the event offered an ambitious program of talks and demonstrations.
Topics included sustainability, food innovation, training and inclusion.

Thierry Marx emphasized the social role of gastronomy:

“Training is feeding the future. Cooking must once again become a path of opportunity, not privilege.”

Speakers insisted on the need for an ethical and inclusive gastronomy, valuing manual skills and local roots.

Responsible and Inclusive Gastronomy

The 2025 edition confirmed a deep shift: food with meaning.
Organic products, plant-based alternatives, and anti-waste initiatives were everywhere.
Sustainability wasn’t a theme — it was the spirit of the salon.

Several associations showcased social projects: community kitchens, cooking workshops for youth, and re-employment programs through gastronomy.
For Marx, cooking remains “a tool for inclusion and dignity.”

Human Energy and Sensory Joy

Visitors wandered the aisles smiling, plates in hand, guided by aromas and stories.
The sounds of chopping knives, laughter and applause formed the living soundtrack of the fair.

The Salon du BON proved that food is a universal language — capable of uniting generations, cultures and values.

 A Proven Success

With over 25 000 visitors, the 2025 edition established itself as one of France’s most inspiring culinary events.
Exhibitors praised the audience’s curiosity and the coherence of the concept.

Media coverage was strong, and social networks buzzed with photos of tastings and meetings.
The Salon du BON succeeded not only as a food fair, but as a movement of meaning.

“What I’ve seen here is a community driven by a single conviction: eating well is living well,” said Thierry Marx at the closing ceremony.

Looking Ahead to 2026

Thierry Marx already announced that the 2026 edition will open its doors to international partners from Italy, Spain and Japan.
The next step — to make Paris the European hub of responsible gastronomy.

Future topics will include climate challenges, urban agriculture, and innovation in circular economy.

The BON as a Way of Life

The Salon du BON is more than an event — it’s a mindset.
It celebrates the time we take to prepare, share and respect food.

In a fast world, Thierry Marx reminds us that good taste and good sense are inseparable.
For three days, Paris became the capital of “doing good and eating well” — a philosophy that, far from ending with the salon, continues around every table.

©2025 – IMPACT EUROPEAN

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Gabriel MIHAI

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