Du 27 au 29 novembre 2015 se d\u00e9roulait \u00e0 Angoul\u00eame le festival Gastronomades, premier \u00e9v\u00e9nement culinaire fran\u00e7ais grand public accueillant plus de 100 000 visiteurs chaque ann\u00e9e autour d\u2019un parcours allant du champ \u00e0 l\u2019assiette.
L\u2019occasion pour le Coll\u00e8ge Culinaire de France d\u2019organiser un grand d\u00e9bat ouvert le 29 novembre \u00e0 midi, sur le th\u00e8me d\u2019actualit\u00e9 \u00ab Identit\u00e9 de la cuisine fran\u00e7aise ; diversit\u00e9, tradition et innovation \u00bb en pr\u00e9sence d\u2019Akrame Benallal, Nicolas Gautier, Philippe Hardy, Patrick Jeffroy et Lionel Levy.
De nombreux chefs du Coll\u00e8ge \u00e9taient \u00e9galement pr\u00e9sents aux c\u00f4t\u00e9s de Producteurs Artisans de Qualit\u00e9 qui profitaient des Gastronomades pour faire d\u00e9couvrir et d\u00e9guster leurs productions r\u00e9gionales (March\u00e9 des Producteurs place du Champs de Mars).
\u00ab Le Coll\u00e8ge Culinaire de France partage avec le festival Gastronomades depuis plusieurs ann\u00e9es son combat sur la n\u00e9cessit\u00e9 de privil\u00e9gier des aliments de production locale, de qualit\u00e9 et de saison, ainsi que de pouvoir offrir au plus grand nombre d\u2019acc\u00e9der \u00e0 la haute gastronomie et d\u2019\u00e9changer avec des professionnels.<\/i> \u00bb d\u00e9clarait Alain Ducasse, co-pr\u00e9sident du Coll\u00e8ge avec Jo\u00ebl Robuchon.
\u00ab Face \u00e0 une standardisation grandissante des go\u00fbts, il est en effet plus que n\u00e9cessaire de faire conna\u00eetre et d\u00e9fendre l\u2019identit\u00e9 de notre gastronomie, aussi bien traditionnelle qu\u2019innovante.<\/i> \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"
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