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
Boucher
TOUROUVRE AU PERCHE 61190 TOUROUVRE AU PERCHE
4 BOULEVARD DE FRANCE 98000 MONACO
102 COURS LAFAYETTE - HALLES DE LYON PAUL BOCUSE 69003 LYON
Sourceur de viandes
20 PLACE EMILE COMBES 34000 MONTPELLIER
RUE DU PAON 49124 SAINT BARTHELEMY D'ANJOU
HALLES DE CHAMBERY, PLACE DE GENEVE 73000 CHAMBERY
2 RUE DE SALERS 94150 RUNGIS
Eleveur
2 LES DOUVES 79200 GOURGE
7, RUE DU RAUSCHENBOURG 67340 INGWILLER
Artisan transformateur de viandes, volailles
63 GRAND RUE 68240 FRELAND
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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