We tell you everything about the Culinary College of France
Founded in 2011, it’s the only militant and independant collective which counts 2000 “restaurants de qualité” (restaurants of quality) and 1000 “producteurs artisans de qualité” (producers artisans of quality).
Who founded the Collège Culinaire de France?
15 French chefs got together to found the Collège Culinaire de France. Thanks to their exceptional ‘savoir-faire’, they decided to use their knowledge of the rich history of France in the gastronomy sector, unique by its great variety of terroirs, produces and artisanal savoir-faire.
Collège Culinaire de France: what goal?
The Collège Culinaire de France wishes to showcase the artisanal culinary patrimony in three ways: by representing, rewarding, and transmitting this knowledge. This craftsmanship embodies the tradition but also the power of innovation; it thus contains both the heritage and the future of this culinary patrimony.
The goal is to create a new ecosystem, and especially, a diverse one. Because first and foremost, the true goal of the Collège Culinaire de France is to oppose itself to the food industrialisation and standardisation, who unfortunately radically changed the agricultural and culinary patrimony - both in France and in the whole world. It’s up to us to firmly oppose ourselves and propose an alternative, thanks to our artisanal savoir-faire.
What about us?
First and foremost, we are extremely proud to have been selected by this collectif with whom we share the same values. Indeed, quality truly is the first consideration of our agricultural project. Being recognised by our peers on the quality of our products was a true acknowledgement for our project. But it’s also the respect of the traditional savoir faire, associated to the drive to innovate that stroke us.
At La Plantation, we devote each day to perpetuate the traditional cambodian knowledge of our region of Kampot, in the Southern part of the country. These processes, entirely realised by hand, are at the heart of the production of our Kampot Pepper (GPI), and our other spices. Even though our farm is artisanal, we innovate each year to produce unique new products. If you have been following us for a couple of years, you must know our Fresh Salted Kampot Pepper.
Since then, we have also developed our Salted Red Kampot Pepper, as well as a whole range of Spicy Sauces.
Being a member of the Collège Culinaire de France is the opportunity to meet other artisans and restaurateurs, and members of the collective. But also, to be able to meet everyone, in various fairs where the Collège Culinaire de France spotlights its members in a Producers’ Village. We hope to meet you there soon!