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
Arboriculteur
N°680 ROUTE DEPARTEMENTALE 88 83250 LA LONDE LES MAURES
Maraîcher
LIEU DIT BOISVILLE 61500 SÉES
LA PLAGNE 47110 ALLEZ-ET-CAZENEUVE
Producteur récoltant de plantes
7 ROUTE DE PITHON 80400 HAM
23 LA MARAICHERIE - LE CLION SUR MER 44210 PORNIC
QUARTIER DES POUDASPRES 83170 TOURVES
40 RUE DE L'AUBERDIERE 37510 SAINT-GENOUPH
FERME DE VAULUCEAU 78870 BAILLY
Sourceur de légumes
7 RUE PIETA 06500 MENTON
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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