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
Poissonnier
5 PLACE FERDINAND BUISSON 84800 L'ISLE SUR LA SORGUE
Artisan transformateur de produits de la mer et des rivières
CEDEX 408 B 89460 PREGILBERT
9 RUE DU MONT REMIN 21520 VEUXHAULLES-SUR-AUBE
Sourceur de légumes
45 RUE DE BABYLONE 75007 PARIS
Pêcheur
MERKA-OIARTZUN 20180 OIARTZUN - GIPUZKOA
Fumeur de poisson
289 BOULEVARD DES PYRÉNÉES 40290 HABAS
8 RUE DES LANDELLES 35510 CESSON SEVIGNE
Pisciculteur
ROUTE DU MOULIN DU PUITS 37130 LANGEAIS
45 ROUTE DU SAILHET 65400 LAU-BALAGNAS
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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