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
Distillateur
1895 ROUTE DE TROUVILLE 14130 PONT L'EVEQUE
Cidrier
5 AUTELS 14190 VALAMBRAY
20 LA VILLIME 22250 SÉVIGNAC
Arboriculteur
12 RUE DE REUILLY CERISEY 27930 GAUCIEL
29 BIS RUE DE L'EGLISE 14980 ROTS
Eleveur
856 ROUTE DE CORMEILLES 27210 VANNECROCQ
13 RUE SAINT SAUVEUR 75002 PARIS
18 RUE DES HALLES 56000 VANNES
Artisan transformateur de viandes, volailles
150 ROUTE DE MAROMME 76130 MONT SAINT AIGNAN
Producteur de boissons sans alcool
20 PASSAGE DE LA LUCILINE 76000 ROUEN
57 ROUTE DES ANDELYS 27150 FRENELLES EN VEXIN
12 RUE PASTEUR 51530 MARDEUIL
36 ROUTE DE CANTEPIE 50500 AUVERS
Artisan fromager
14 RUE MAUREPAS 92500 RUEIL MALMAISON
Caviste
165 RUE DES CHABANNERIES 26500 BOURG-LÈS-VALENCE
24 RUE AMIRAL COURBET 14700 FALAISE
303 ZAC DE BASSILOUR 64210 BIDART
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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