for the show of the same name which opens Friday November 8 in Paris

“Good” can come in all its forms: the good product, the good craftsman, the good equipment, the good cook, the good commitment, in other words everything that is governed by a certain common sense.

Let’s take the quote from La Bruyère: “Between common sense and good taste, there is the difference between cause and effect.” It can obviously be applied to the culinary art. Common sense naturally leads to good taste, while the absence of common sense can lead to a lack of good taste and, between the product and what we taste on the plate, the notion of good can be apply to the entire chain, from the producer to the cook, including the equipment manufacturer.

After creating the magazine Bonchef Thierry Marx is the godfather of the Salon du Bon, from November 8 to 10 in Paris at Grande Halle de La Villette: “The question is to know what is a good dish, a good product, a good book, a good casserole, can we measure it objectively, etc. I want to talk about the good to fight against the theory of low cost, all inexpensive, which is an economy of renunciation of quality Because the low price to the detriment of quality has oxidized our agriculture and our craftsmanship. For me, the good is at the right price, the one that keeps people alive. actors and protect everyone’s health.”

Pierre Nicolas, the organizer of the show, notes that vouchers are taking an increasingly important place in thinking about gastronomy today: “People no longer really know where to look to eat well, even though they ask themselves many questions related to good nutrition.” The show will take place in La Villette, an emblematic place for good meat, in times gone by, and popular cuisine.