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 : UMAMI
MARCHE COMPLICE D'ONZAIN
OFFRE DE STAGE - DEVELOPPEMENT
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
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Dec 2024
Mareyeur
12 RUE DES ENTREPRENEURS 44220 COUERON
Poissonnier
5 PLACE FERDINAND BUISSON 84800 L'ISLE SUR LA SORGUE
Pêcheur
964 AVENUE DE CAMARGUE 30240 LE GRAU DU ROI
Conchyliculteur
220 ALLEE DE LA PETITE MER 83500 LA SEYNE SUR MER
MERKA-OIARTZUN 20180 OIARTZUN - GIPUZKOA
2 RUE DU SAILLET 64800 NAY
5 AVENUE AUGUSTE WISSEL 69250 NEUVILLE-SUR-SAONE
5 PLACE SOBRADIEL 64200 BIARRITZ
PORT DE PECHE 83150 BANDOL
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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