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 : ZAKURO
MARCHE COMPLICE DE RICHERENCHES 2025
COOPERATION : UMAMI
MARCHE COMPLICE D'ONZAIN
OFFRE DE STAGE - DEVELOPPEMENT
COOPERATION : ANCREE
COOPERATION : REMY GIRAUD
COOPERATION : IKORI
COOPERATION : MAISON BOUTARIN - L’élargissement du champ des possibles
COOPERATION : CHÂTEAU ARTON x ENZO ET LILY
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Jan 2025
Maraîcher
13 CAJAFREDO 56230 MOLAC
Sourceur de légumes
815 AVENUE PIERRE BROSSOLETTE 83300 DRAGUIGNAN
QUARTIER LA DAMIANE, ROUTE DE LAURE 13220 CHATEAUNEUF LES MARTIGUES
HAUT BOURG 32400 VERLUS
1714 CHEMIN DES CHATEAUX 84300 CAVAILLON
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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