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
Artisan transformateur de viandes, volailles
6 LE BRANLE 33490 CAUDROT
Eleveur
670 ROUTE DU BOIS D'AMONT 01960 SAINT ANDRE SUR VIEUX JONC
9 ROUTE NATIONALE 59230 SARS-ET-ROSIERES
Abatteur
PLEINEFAGE 24590 PAULIN
700 CHEMIN DE CHIOULEBEN 40140 MAGESCQ
282 CHEMIN DE HAUSSE 40360 CASTELNAU CHALOSSE
LA FERME DE GAGNET 47170 MEZIN
DOUMEIX 87300 BLOND
MAS CANE 66400 OMS
MALETERRE 82140 SAINT-ANTONIN-NOBLE-VAL
500 ROUTE DE LE LEUY 40500 CAUNA
30 A RUE DE MOLSHEIM 67120 SOULTZ LES BAINS
1054 CHEMIN DE SABRAN, MAS L'AURELIEN 13890 MOURIES
Boucher
48 AVENUE JFKENNDY 47520 LE PASSAGE
63 RUE DE LA CHAPELLE 57000 METZ
12 RUE CUBET 32170 MIELAN
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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