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
THEY SAINT ANTOINE L'ERMITE, PARCELLE 677 13230 PORT SAINT LOUIS DU RHÔNE
33 ZONE D'ACTIVITE CONCHYLICOLE 50560 BLAINVILLE-SUR-MER
Pêcheur
22 GRANDE RUE 85330 NOIRMOUTIER EN L'ILE
Mareyeur
BP191 64204 BIARRITZ
Affineur de coquillages
ZONE OSTRÉICOLE DE LA LOUIPPE - PONT N°2 85230 BOUIN
5 RUE DUC ELIE 17320 HIERS BROUAGE
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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