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
Pisciculteur
LIEU-DIT MICHEL ANGE - BALEONE CENTRE 20167 AFA
Mareyeur
12 RUE DES ENTREPRENEURS 44220 COUERON
Conchyliculteur
220 ALLEE DE LA PETITE MER 83500 LA SEYNE SUR MER
ZA LES CHARPENNES 01240 MARLIEUX
4 CHEMIN DE CARREOU 83480 PUGET-SUR-ARGENS
Pêcheur
MERKA-OIARTZUN 20180 OIARTZUN - GIPUZKOA
BP191 64204 BIARRITZ
Poissonnier
18 BOULEVARD VICTOR HUGO QUARTIER DES HALLES 64500 SAINT JEAN DE LUZ
PORT DE PECHE 83150 BANDOL
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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