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
Sourceur d'épices
1 RUE DU MIN 59160 LILLE
Oléiculteur
125 AVENUE AMEDEE BOLLEE 30900 NIMES
LIEU-DIT TRISTANI - BRAVONE 20230 LINGUIZZETTA
TRAVERSE DES PYRENEES 66130 BOULETERNERE
Arboriculteur
QUARTIER LES MOLLIERES 26170 BENIVAY-OLLON
Oliveron
75000 PARIS
Sourceur en épicerie fine
13 AVENUE CLÉMENT MASSIER 06220 VALLAURIS
17 RUE GERALD REY 13200 ARLES
Epicier
11 - 13 PLACE PIERRE ORUS 33350 CASTILLON LA BATAILLE
77 VIEUX CHEMIN DE LAGHET 06340 LA TRINITE
143 AVENUE LEON BLUM 13600 LA CIOTAT
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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