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
Conchyliculteur
85 PORT DE GUJAN 33470 GUJAN MESTRAS
Ostréiculteur
3 LES NIELLES 35350 SAINT-MÉLOIR-DES-ONDES
19 ROUTE DE QUÉHAN 56470 SAINT PHILIBERT
33 ZONE D'ACTIVITE CONCHYLICOLE 50560 BLAINVILLE-SUR-MER
45 RUE DE LA MIELLE 50560 GOUVILLE SUR MER
18 ALLEE DE LA POINTE 56610 ARRADON
LIEU-DIT PRAT AR COUM BP9 29870 LANNILIS
LIEU DIT SAINT FELIX 34140 LOUPIAN
Pêcheur
1 RUE DE LA VIEILLE DIGUE 50560 BLAINVILLE SUR MER
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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