Key dates
The Collège Culinaire de France's mission is to embody and promote the heritage and future of the culinary craftmanship legacy.
2022
Opening of the appellation to professional culinary schools
Collège Culinaire de France’s appellation changes to "Artisans Committed to Quality".
2021
Opening of the Appellation to pastry chefs
2019
Opening the appellation to to brewers, cider makers and distillers
2016
Opening the appellation to winegrowers
2014
Opening of the appellation to quality artisans, growers, and producers
2013
Opening of the appellation to restaurants
Creation of the Quality Appellation "Quality Restaurants, Artisans and Producers" by the Collège Culinaire de France.
2011
Creation of the Collège Culinaire de France by 15 founding chefs: Alain Ducasse, Joël Robuchon, Paul Bocuse, Michel Guérard, Pierre Troisgros, Yannick Alléno, Alain Dutournier, Gilles Goujon, Marc Haeberlin, Régis Marcon, Thierry Marx, Gérald Passédat, Laurent Petit, Anne-Sophie Pic, Guy Savoy.
La sonnette d’alarme est tirée : en France près de 80% de restaurants sont des « Réchauffeurs de plats »
