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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COOPERATION : ANAIAK x MAISON DEUZA
RETOUR D'EXPÉRIENCE SUR LE MARCHÉ COMPLICE DE MORTEMART
DINER COMPLICE LA RESERVE
JOURNEE EN IMMERSION CHEZ LES HUITRES PAPIN
JOURNEE EN IMMERSION : LA NOYERAIE DES BORDERIES
JOURNÉE EN IMMERSION : Explorons l’art de la distillation avec la Distillerie des Scories
CUISINE ENGAGÉE ET PLAISIR SANS ALCOOL : DINER COMPLICE CHEZ NOMIKAI
OFFRE DE STAGE - DEVELOPPEMENT
GRANDE RENCONTRE ANNUELLE 2023
RENDEZ-VOUS EN TERRE EXOTIQUE
PARIS LOCAL
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
OMNIVORE NORD - PROSPECTS
GRA - AMIS DU CCF
Nov 2023
UMAMI, LA MISE EN BOUCHE is members of the Collège Culinaire de France since 2022.
UMAMI, LA MISE EN BOUCHE Works with at least20 Artisans Committed to Quality
14 m.
Artisan glacier
6 RUE DES TERRASSES 20200 BASTIA
62 m.
Artisan fromager
15 RUE NAPOLEON 20200 BASTIA
207 m.
Restaurant
22 RUE CESAR CAMPINCHI 20200 BASTIA
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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