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
Pâtissier
9 RUE DU PARC 92300 LEVALLOIS PERRET
Arboriculteur
LAS CANALS 82200 LIZAC
3 PLACE PIERRE DESFOSSE 44120 VERTOU
Maraîcher
LA PLAGNE 47110 ALLEZ-ET-CAZENEUVE
SCEA LES OLIVADES 257 CHEMIN DE LA PETITE GARENNE 83190 OLLIOULES
Sourceur de légumes
7 RUE PIETA 06500 MENTON
Artisan transformateur de fruits
CHEMIN DE SAALMATTEN 68640 MUESPACH LE HAUT
3161 ROUTE DE CAVAILLON 13440 CABANNES
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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