Attractiveness & cultural influence
Com'Publics works with professional federations in the craft, food and tourism industries to promote France's image.
TOPICS COVERED
Heritage
UNESCO initiatives
Gastronomy
Tourism
Hotel
Catering
PDO / PGI
Luxury
Craft skills
Art and craft
THE CLUBS
CLUB DE LA TABLE FRANÇAISE
The Club de la Table française, created in 2009, brings together elected representatives and representatives of numerous inter-professional organisations, federations, associations, small and large companies. The Club de la Table française promotes a world-renowned art of living and our culinary heritage, agriculture, products diversity, terroirs, know-how, craft and industrial network, the talent of our chefs and the tourist appeal of our gastronomy.
The Club supported the inclusion of the "Gastronomic Meal of the French" on UNESCO's Intangible Heritage List.
In 2024, the Club is opening up to local and regional authorities to address more specifically the issues linked to local food projects, school canteens and the attractiveness and cultural influence of local areas through gastronomy.
CLUB FRANCE TERRE DE TOURISME
Created in 2009, the Club France Terre de Tourisme is a think & do tank which aims to create a space for constructive dialogue between political leaders and economic players. Its aim is to encourage the emergence and adoption of ideas to promote and support the diversity of tourism. It brings together its partners (SNRT, FNHPA, GNI, CRT Occitanie, Paris je t’aime) and public decision-makers who share the ambition that France should adopt a sustainable tourism policy and governance that match the potential of its territories.
CASE STUDY - THE APPLICATION TO UNESCO FOR ARTISANAL KNOW-HOW AND CULTURE OF BAGUETTE BREAD
For five years, Com'Publics has been supporting the Confédération Nationale de la Boulangerie-Pâtisserie Française's project to have the "artisanal know-how and culture of baguette bread” included on UNESCO's list of intangible cultural heritage.
To bring this project to fruition, Com'Publics worked closely with French and international bodies to promote the CNBPF's application. The agency also supported the steering and scientific committees.
A collective project, the bid was able to count on the backing of the entire wheat, flour, bakery and bread industry.