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
Vigneron
8 BIS RUE GABRIEL VOISIN 51100 REIMS
LA GRANDE GRANGE LE COMTE 51530 BRUGNY
43 GRANDE RUE 10250 COURTERON
3 RUE PIERRE BRUNET 51380 TRÉPAIL
3 AVENUE DE LA GARE 10110 BAR-SUR-SEINE
10 HAMEAU DU GRAND MALLET 10360 NOE LES MALLETS
17 RUE DU MOULIN 51260 MONTGENOST
23 RUE ROGER CATILLON 02400 CHATEAU THIERRY
17 RUE D'AY, MAREUIL SUR AY 51160 AY-CHAMPAGNE
19 AVENUE DU GENERAL DE GAULLE 51130 VERTUS
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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