The artisans ofYvelines have talent. Three of them have just been recognized by the Culinary College of France (CCF). This independent collective, created almost 14 years ago and co-chaired by Alain Ducasse and Alain Dutournier, two renowned chefs, promote eating well with quality ingredients in order to counteract the industrialization of food. Joining this association is a gage d’excellence for member brands, vis-à-vis their customers.
Thus, the restaurant of Bazainville Prioryrun by Marie-Claire and Vincent Bonneyrat-Rollin and installed in a listed park, was distinguished by its peers thanks to its “homemade” cuisine. The menu changes regularly throughout the seasons and according to the market. With, for example, a veal Grenadin with morels or scallops with truffles, and also starters and desserts, it has something to awaken the taste buds. Everything is complemented by good wines, the Prieuré cellar having obtained the “favorite” of the Revue du vin de France.
A grocery store and a pastry-chocolate shop certified by the CCF
Located at Sartrouvillethe grocery store Real Corsican Products also became a member of the CCF. Entrepreneur Franck Pincon-Grimaldi unearths the best producers on the Isle of Beauty. On the Ile-de-France or roaming markets, such as recently at the Maule cheese factory, as well as on social networks, the merchant offers cold meats, products delicatessen like mustard, jam, but also beers and wine. Only artisanal products, authentically Corsican.
The third Yvelines artisan to have been recognized by the CCF is the Maison Kuntza pastry-chocolate shop located in the Saint-Louis district in Versailles since 2023. Its owner, Alban Kuntz, is not unknown to the people of Versailles. He has, in fact, another establishment in the royal city, at Notre Dame. “We work with local products, we do everything ourselves with the demand for quality, attention to detail, the search for excellence and questioning”it is indicated on the website of the brand, which cultivates its artisanal know-how.
