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
13 ROUTE DE MONTBRUN 87230 DOURNAZAC
Eleveur
LIEU DIT COIBITI 20244 SAN LURENZU
71 RUE DU CHÂTEAU 24360 VARAIGNES
Maraîcher
LA PLAGNE 47110 ALLEZ-ET-CAZENEUVE
LA CABRIÈRE 83610 COLLOBRIERES
Cueilleur
LA CLEF DE FER 48160 SAINT-MARTIN-DE-BOUBAUX
Céréalier
443 TRUHEL 56130 NIVILLAC
Producteur récoltant de plantes
450 ROUTE DE MEZILHAC 07160 SAINT-CHRISTOL
DEP. 119 - CHEMIN D'AGERRIA 64240 MACAYE
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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