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
Maraîcher
7 BOUCLE DES MÉTALLIERS 57100 THIONVILLE
25 ROUTE DE CHAUBUISSON 77610 FONTENAY TRESIGNY
18 RUE BRÛLEFER 93100 MONTREUIL
Producteur de micropousses
CRAPAUDEL 35770 VERN-SUR-SEICHE
59 ROUTE DE GRENOBLE 06200 NICE
25 TER QUAI PIERRE SEMARD 69350 LA MULATIÈRE
Producteur de champignons
TY GUEN 56400 PLUMERGAT
3 RUE DE TROARN 14810 GONNEVILLE-EN-AUGE
37 RUE DES CHEMINOTS 75018 PARIS
24 RUE RAYMOND QUENEAU 75018 PARIS
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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