https://www.philippefaur.com/ fr Sun, 10 May 2026 10:57:20 +0200 http://blogs.law.harvard.edu/tech/rss Dotclear https://www.philippefaur.com/post/college-culinaire-de-france urn:md5:e6770cb3c4a683dd938aee87da61147f Mon, 14 May 2018 16:46:00 +0200 philippefaur Titres <p><span style="font-size:20px;"><span style="color: rgb(81, 82, 82); font-family: &quot;PT Sans&quot;, serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: 0.32px; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgba(255, 255, 255, 0.95); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Le Coll&egrave;ge Culinaire de France est l&rsquo;institution de r&eacute;f&eacute;rence de la culture gastronomique fran&ccedil;aise &agrave; partir des valeurs et des pratiques du m&eacute;tier qui en sont issues.&nbsp;</span><br style="box-sizing: border-box; color: rgb(81, 82, 82); font-family: &quot;PT Sans&quot;, serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: 0.32px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgba(255, 255, 255, 0.95); text-decoration-style: initial; text-decoration-color: initial;" /> <span style="color: rgb(81, 82, 82); font-family: &quot;PT Sans&quot;, serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: 0.32px; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgba(255, 255, 255, 0.95); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Il est le gardien et le promoteur des valeurs universelles de la gastronomie. Il soutient la diversit&eacute; et la mise en valeur de toutes les cultures culinaires du monde.</span></span></p> <p><span style="font-family:times new roman,times,serif;"><span style="font-size: 20px;">Son exigence et son perfectionnisme ont permis &agrave; Philippe Faur d&#39;&ecirc;tre reconnu par le coll&egrave;ge culinaire de France comme &quot;Producteur Artisan de qualit&eacute;&quot;.</span></span></p> <p><span style="font-family:times new roman,times,serif;"><span style="font-size: 20px;">Cette institution est la r&eacute;f&eacute;rence de la culture gastronomique fran&ccedil;aise. Elle a &eacute;t&eacute; fond&eacute;e par le chef, triplement &eacute;toil&eacute;e, Jo&euml;l Robuchon.</span></span></p> https://www.philippefaur.com/post/gault-et-millau urn:md5:d788dfb0ed19a98a312f6262f5568f70 Mon, 14 May 2018 16:45:00 +0200 philippefaur Titres <p><span style="font-size:16px;">Gault et Millau <span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">est un </span>guide gastronomique<span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> fran&ccedil;ais fond&eacute; en 1972</span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> par Henri Gault</span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> et Christian Millau</span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">, deux journalistes</span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> et chroniqueurs fran&ccedil;ais devenus critiques gastronomiques</span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">. </span><span style="font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Le r&eacute;dacteur en chef du guide est le critique gastronomique Marc Esquerr&eacute;, depuis 1996.</span></span></p> <p><span style="font-size:16px;">Philippe Faur est reconnu par le guide culinaire Gault et Millau. Ce guide est l&#39;un des plus influents avec le guide Michelin.</span></p>