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 : ANCREE
COOPERATION : REMY GIRAUD
COOPERATION : IKORI
COOPERATION : MAISON BOUTARIN - L’élargissement du champ des possibles
COOPERATION : CHÂTEAU ARTON x ENZO ET LILY
JOURNEE EN IMMERSION : LAITERIE LACHAISE & CHEZ RENARD
COOPERATION : EMMANUEL VOLLE
RETOUR D'EXPERIENCE SUR LE MARCHÉ COMPLICE D'ANNECY
COOPERATION : COMPOZ x NECTAR DE THE
DEJEUNER DISCUSSION : ALAMBIC BOURGUIGNON
PARIS LOCAL
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
OMNIVORE NORD - PROSPECTS
GRA - AMIS DU CCF
Nov 2024
Cueilleur d'algues
QUAI DU BLAZ, TERRE PLEIN DU PORT DE CRIÉE, BÂTIMENT 19 29750 LOCTUDY
Pêcheur
ZA DE LA GARE 29670 TAULE
Conchyliculteur
LIEU DIT KERAZAN 29880 PLOUGUERNEAU
5 RUE RAYMOND POINCARE 44490 LE CROISIC
22 GRANDE RUE 85330 NOIRMOUTIER EN L'ILE
Epicier
6 RUE VILLEDO 75001 PARIS
1 RUE DE LA VIEILLE DIGUE 50560 BLAINVILLE SUR MER
Mareyeur
LE PORT 29730 GUILVINEC
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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