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
Epicier
8 RUE DES VOLONTAIRES 75015 PARIS
Artisan charcutier, salaisonnier
34 RUE MONTMARTRE 75001 PARIS
Artisan transformateur de viandes, volailles
BEL AIR BP 14 - PLACE DE L'EGLISE 40360 CASTELNAU-CHALOSSE
282 CHEMIN DE HAUSSE 40360 CASTELNAU CHALOSSE
790 ROUTE DE MONTFORT 40180 HINX
500 ROUTE DE LE LEUY 40500 CAUNA
361 AVENUE DU 11 NOVEMBRE 1914 40250 SOUPROSSE
ROUTE DE DAX 40360 POMAREZ
Sourceur de légumes
76 BOULEVARD VICTOR HUGO 92110 CLICHY
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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