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 : ZAKURO
MARCHE COMPLICE DE RICHERENCHES 2025
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
PARIS LOCAL
MARCHE COMPLICE D'ANGERS
MARCHE COMPLICE DE SAINT JEAN DE LUZ
MARCHE COMPLICE DE BORDEAUX
GRA - AMIS DU CCF
Jan 2025
Producteur de boissons alcoolisées aromatisées
84 RUE DE PARIS 77127 LIEUSAINT
Sourceur d'épices
27 RUE ST MICHEL 44150 ANCENIS-SAINT-GEREON
Producteur d'épices
592 CHEMIN AUX BOEUFS 14760 BRETTEVILLE SUR ODON
Epicier
39 RUE ROBERT MONTAGNE 72000 LE MANS
28 RUE DE LA MARINE 44210 PORNIC
Maraîcher
871 AVENUE DE LA FORÊT 40140 MAGESCQ
RUE GILLES DAGNEAU 14 1390 GREZ-DOICEAU
6 RUE VILLEDO 75001 PARIS
110 QUAI DE PALUDATE 4-B2 33800 BORDEAUX
RUE BRUYLANTS - BRUYLANTSSTRAAT 1040 ETTERBEEK
60 QUAI DE LA LOIRE 37210 ROCHECORBON
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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