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
Vigneron
BEAUREGARD 71960 FUISSÉ
1100 ALLEE DE NERVERS 69460 ODENAS
LIEU DIT SAINT LOUIS 82370 LABASTIDE SAINT PIERRE
DOMAINE DE BELLIVIÈRE 72340 LHOMME
32 VOIE DES HUARDS 41700 COUR CHEVERNY
MONTJOURNAL RD46 03500 CESSET
10 RUE DE L'EGALITE 41150 ONZAIN
196 RUE DE L'ABBAYE D'ARPAY 69820 FLEURIE
DOMAINE DE LA CHARMOISE 41230 SOINGS
480 ROUTE DE LA VALLÉE 07340 BOGY
1216 Route du Cru 69910 VILLIE MORGON
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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