A SHORT INSIGHT ON THE FRENCH CUISINE ACADEMY, “THE COLLEGE CULINAIRE”.
About the French Cuisine Academy
Many French Chefs are passionately involved in promoting the French cooking craftsmanship. French cuisine is not only a topic for TV shows restricted to the Restaurants listed in international gastronomic guides. It is a part of every French’s daily life and it needs an everyday fight to keep it at its level of excellence. Every chef all over France is actively working to build its future.
Thus, the French Cuisine Academy, the Collège Culinaire, is involved into promoting “Artisans créateurs”, who are craftsmen originating and designing themselves the meals they offer to the customers. They are able to cook really on the spot, only with high quality and traceable products and with an excellent personal know-how to meet the required standards of the Academy.
We are aware that catering is definitely open and developing worldwide. And we want to act as a team keeping the French cuisine progressing as a dynamic part of the world’s best gastronomy.
For all these reasons, the whole staff of Bistrot Vivienne is quite enthusiastic to be part of the Collège Culinaire. It is your guarantee that we are able to offer you the best quality in our meals. We are eager to please our customers and to fully deserve our membership in
the Collège Culinaire.
The Collège culinaire de France has been founded by 15 of the best French Chefs with an international reputation. It is presently co-chaired by Joël Robuchon and Alain Ducasse. Its honorary members are: Paul BOCUSE, Michel GUERARD et Pierre TROISGROS.
The founding Chefs are: Yannick ALLENO, Alain DUTOURNIER, Gilles GOUJON, Marc HAEBERLIN, Régis MARCON, Thierry MARX, Gérald PASSEDAT, Laurent PETIT, Anne- Sophie PIC, Guy SAVOY.