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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ENGAGEMENT : OLIVIER DA SILVA
COOPERATION : HABILE x PERCEVAL
COOPERATION : NEMROD
COOPERATION : ZAKURO
MARCHE COMPLICE DE RICHERENCHES 2025
COOPERATION : UMAMI
MARCHE COMPLICE D'ONZAIN
COOPERATION : ANCREE
COOPERATION : REMY GIRAUD
COOPERATION : IKORI
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
May 2025
Artisan transformateur de légumes
ZA DES ECHENEAUX 73310 SAINT PIERRE DE CURTILLE
Artisan traiteur
153 RUE ALEXANDRE BLANC 84100 ORANGE
2270 ROUTE D'ÉGUILLES 13090 AIX-EN-PROVENCE
29 RUE DES FORGES 87270 CHAPTELAT
Restaurant
10 PL GAMBETTA 35300 FOUGÈRES
3 BIS RUE TRAVERSIÈRE 92100 BOULOGNE BILLANCOURT
Producteur d’ultra frais laitiers
2 IMPASSE DE LA FERME FLEURIE 76930 CAUVILLE-SUR-MER
40 RUE DES GLIERES BLANCHES 73200 GRIGNON
25 AVENUE GALLIENI 83110 SANARY SUR MER
189 RUE D'AUBERVILLIERS 75018 PARIS
3 LIEU DIT LA NOUZILLETTE 33620 MARSAS
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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