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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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
MARCHE COMPLICE DE RICHERENCHES 2025
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Dec 2025
Le 23/12/2025 - 09:00 à 13:30
Le 08/02/2026 - 09:00 à 18:00
Le 09/03/2026 - 09:00 à 12:00
12/12/2025
12/11/2025
Du 06/12/2025 à 10:00 au 07/12/2025 à 17:00
Le 08/11/2025 - 17:00 à 19:00
Du 06/12/2025 à 10:00 au 07/12/2025 à 18:00
16/10/2025
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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