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 : ZAKURO
MARCHE COMPLICE DE RICHERENCHES 2025
COOPERATION : UMAMI
MARCHE COMPLICE D'ONZAIN
OFFRE DE STAGE - DEVELOPPEMENT
COOPERATION : ANCREE
COOPERATION : REMY GIRAUD
COOPERATION : IKORI
COOPERATION : MAISON BOUTARIN - L’élargissement du champ des possibles
COOPERATION : CHÂTEAU ARTON x ENZO ET LILY
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Jan 2025
Arboriculteur
315 RD112, PLAN DE L'ORME 05300 LAZER
Céréalier
17 RUE GRANDE 27730 EPIEDS
Boulanger
26 PLACE DE L'ÉGLISE 40390 SAINT-MARTIN-DE-HINX
Sourceur de légumes
76 BOULEVARD VICTOR HUGO 92110 CLICHY
271 RUE DU DAUPHIN 28310 JANVILLE-EN-BEAUCE
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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