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
Artisan transformateur de fruits
44 RUE CHEVREUL 69007 LYON
Producteur d'épices
Maraîcher
2000 IRAZABALEKO BIDEA 64250 ESPELETTE
ROUTE DEPARTEMENTALE 4 LAPUTZAGARAYA 64310 ST PEE SUR NIVELLE
Sourceur d'épices
6 RUE VILLEDO 75001 PARIS
Eleveur
ROUTE D'UREPEL 64430 LES ALDUDES
17 AVENUE DU GENERAL CHARLES DE GAULLE 06340 DRAP
110 QUAI DE PALUDATE 4-B2 33800 BORDEAUX
Créateur assembleur d’épices
20 PLACE DU JEU DE PAUME 64250 ESPELETTE
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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