The Collège Culinaire de France is an independent and militant Collective made up of several thousand Quality Restaurants and Quality Artisan Producers
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The governance of the Collège Culinaire de France is unique in the professional world of gastronomy associations by its composition, its organization and its management method.
This activity report is written every year to remind, clarify and complete the fundamentals of the Collège Culinaire de France. It describes the main achievements of the past year, puts into perspective the ambitions of the Collège Culinaire de France and defines the objectives for the coming year. It concentrates in 100 pages what the Collège Culinaire de France is at each vintage.
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Christopher Baur et ses coopérations autour du safran des volcans
François Gagnaire : la coopération comme moteur de sens et de transmission
Les Ravioles Mère Maury : quand la tradition drômoise devient génératrice de coopération
Rémy Giraud : La transmission des Marchés Complices
ENGAGEMENT : HUILERIE SAINT MICHEL
ENGAGEMENT : AURELIEN LARGEAU
ENGAGEMENT : OLIVIER DA SILVA
COOPERATION : HABILE x PERCEVAL
COOPERATION : NEMROD
COOPERATION : ZAKURO
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Jan 2026
FERME DU CIRON is members of the Collège Culinaire de France since 2015.
FERME DU CIRON Works with at least 5 Artisans Committed to Quality
10.47 km
Artisan glacier
80 GRAND RUE 47700 CASTELJALOUX
14.68 km
Restaurant
28 PLACE ARMAND FALLIÈRES 47170 SOS
16.48 km
Eleveur
2450 ROUTE DE CAUDEROUE 47230 BARBASTE
More than 3000 artisans recognized by the Collège Culinaire de France : restaurants, food and hospitality business, artisans, farmers, producers, professional schools...
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