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Quality Artisan Producer

Quality Artisan Producer

Recognized Le Collège Culinaire de France

 

 

15
GREAT FRENCH CHEFS
UNITED TO PROMOTE AND TRANSMIT THE VALUES OF GASTRONOMY

THE BRAINCHILD OF 15 FRENCH CHEFS, THE COLLEGE CULINAIRE DE FRANCE IS AN ASSOCIATION THAT IS OPEN TO ANYONE INVOLVED IN GASTRONOMY WHO SHARES COMMON VALUES, IN FRANCE AND ABROAD. A PLACE WHERE PEOPLE CAN EXCHANGE IDEAS, THE COLLEGE CULINAIRE DE FRANCE ALSO COMMUNICATES ITS OPINIONS TO THE GOVERNMENT AND THE GENERAL PUBLIC. THE ASSOCIATION’S MISSION IS TO REPRESENT, PROMOTE AND TRANSMIT THE IDENTITY OF FRENCH CUISINE, AS WELL AS ITS DIVERSITY, TRADITIONS AND CAPACITY FOR INNOVATION. ANOTHER OF ITS GOALS IS TO INFORM PEOPLE ABOUT THE ECONOMIC REALITIES OF THIS SECTOR AND ACTIVELY CONTRIBUTE TO ITS GROWTH.

 

 

 

LES CO-PRESIDENTS
Alain Ducasse Joël Robuchon
Alain Ducasse Joël Robuchon
LES MEMBRES D’HONNEUR
Paul Bocuse Michel Guérard
Paul Bocuse Michel Guérard
Pierre Troisgros  
Pierre Troisgros  
LES CHEFS FONDATEURS
Yannick Alléno Alain Dutournier
Yannick Alléno Alain Dutournier
Gilles Goujon Marc Haeberlin
Gilles Goujon Marc Haeberlin
Régis Marcon Thierry Marx
Régis Marcon Thierry Marx
Gérald Passédat Laurent Petit
Gérald Passédat Laurent Petit
Anne-Sophie Pic Guy Savoy
Anne-Sophie Pic Guy Savoy
AUTRES FONDATEURS : LES DELEGUES GENERAUX
Guy Job Laurent Plantier
Guy Job Laurent Plantier
 

 

 

PRODUCTS

Promoting outstanding products and the work of dedicated producers

There can be no great cuisine – or any cuisine – without good products. And there cannot be good products without passionate producers who are able to live from their work.

In France we have a biodiversity that is unique in the world, with exceptionally knowledgeable  “small producers” who are anxious to maintain small-scale agriculture that respects the environment as well as other talented food and drink professionals (dairy, wine, small fishing boats, oyster production, to name a few).

In their day to day work, chefs collaborate with producers to choose quality products.

Gastronomy in facts consists of all the links in a magnificent chain made up of:

- on one hand, food artisans such as bakers, pastry chefs, charcutiers, butchers, cheesemongers, wine sellers, creators of tableware

- on the other, producers such as vegetable and livestock farmers, winemakers, mushroom pickers or truffle hunters who work with the land and fishermen, oyster producers and fishmongers who work with the sea.

This is why the members of the Collège Culinaire de France will select and publish every year a list of remarkable products that reflect the great diversity of professions tied to gastronomy.

This selection will be a collective effort, based on the professionalism and experience of the association’s members.

 

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