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
Artisan transformateur de produits de la mer et des rivières
46 RUE DE LA REPUBLIQUE 17190 SAINT-GEORGES D'OLERON
ZI ROMANERIE SUD, 24 RUE DE LA GIBAUDIERE 49124 SAINT BARTHELEMY D'ANJOU
QUAI DE PORT TUDY 56590 ILE DE GROIX
QUAI DES SAVEURS - POLE ARTISANAL PLEIN OUEST 56170 QUIBERON
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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