See the notice on TED website
1. Buyer
1.1.
Buyer
Official name: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Legal type of the buyer: Body governed by public law, controlled by a local authority
Activity of the contracting authority: General public services
2. Procedure
2.1.
Procedure
Title: FOURNITURE ET LIVRAISON DE PRODUITS ALIMENTAIRES POUR LA CUISINE DES SAVEURS A NEVERS (17 LOTS)
Description: La présente consultation concerne la fourniture et la livraison de produits alimentaires pour la Cuisine des Saveurs.
Procedure identifier: fb7e53c7-793d-4310-b2b3-da7173352788
Internal identifier: 26SYM01
Type of procedure: Open
The procedure is accelerated: no
2.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15800000 Miscellaneous food products
Additional classification (cpv): 15896000 Deep-frozen products, 15500000 Dairy products, 15811100 Bread, 15119100 Rabbit meat, 15131120 Sausage products, 15300000 Fruit, vegetables and related products, 15131130 Sausages, 15850000 Pasta products, 15112000 Poultry, 15211100 Fresh fish fillets
2.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
2.1.4.
General information
Legal basis:
Directive 2014/24/EU
2.1.5.
Terms of procurement
Terms of submission:
Maximum number of lots for which one tenderer can submit tenders: 17
Terms of contract:
Maximum number of lots for which contracts can be awarded to one tenderer: 17
2.1.6.
Grounds for exclusion
Sources of grounds for exclusion: European Single Procurement Document (ESPD)
5. Lot
5.1.
Lot: LOT-0001
Title: Fruits et légumes de 4ème et de 5ème gamme
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, le lot n°01 - Fruits et légumes frais de 4ème et de 5ème gamme donnera lieu à la conclusion d’un accord-cadre multi-attributaire, conclu avec un maximum de 3 opérateurs économiques, sous réserves d’un nombre suffisant de candidatures et d’offres conformes aux conditions de la consultation, qui donnera à la conclusion de marchés subséquents dans les conditions fixées aux articles R.2162-2, R.2162-7 et R.2162-8 du Code de la Commande Publique. Modalités et critères d’attribution des marchés subséquents : cf. article 6 du présent document. Conclus sur la base des accords-cadres, les marchés subséquents prendront la forme d'un accord-cadre multi-attributaire exécuté au moyen de bons de commande dans les conditions fixées aux articles R. 2162-13 et R. 2162-14 du Code de la Commande Publique. Règles de répartition des bons de commande : Emission de bons de commandes, selon principe de la complémentarité des commandes à concurrence de 70% pour le titulaire classé en 1 et 30% pour le titulaire classé en 2 à l’issue du jugement des offres remises au titre du marché subséquent. Montant maximum HT annuel : 190 000 €
Internal identifier: 1
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15300000 Fruit, vegetables and related products
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0002
Title: Poisson frais portionné sans peau sans arête
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, le lot n°02 - Poisson frais por-tionné sans peau sans arête donnera lieu à la conclusion d’un accord-cadre multi-attributaire, conclu avec un maximum de 3 opérateurs économiques, sous réserves d’un nombre suffisant de candidatures et d’offres conformes aux conditions de la consultation, exécuté au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R.2162-13 et R.2162-14 dudit Code. Afin de permettre l’exécution des prestations dans des conditions adaptées aux contraintes d’approvisionnement des produits de la mer frais, les titulaires transmettront au pouvoir adjudicateur, de manière hebdomadaire, une mercuriale actualisée précisant notamment : • les espèces disponibles ; • les portionnages ; • les conditionnements • les origines ; • les signes de qualité et certifications éventuelles, notamment MSC ou équivalent ; • les prix unitaires proposés ; • les délais et modalités de livraison ; • ainsi que toute information utile relative à la fraîcheur, à la qualité et à la traçabilité des produits proposés. Règles d’attribution des bons de commande : Les modalités d’attribution des commandes sont fixées au regard des caractéristiques particulières du marché du poisson frais : difficultés d’approvisionnement, diminution de la ressource en poisson, impact des conditions météorologiques et du repos biologique, difficultés de la structuration de la filière, etc. A réception des mercuriales actualisées, la commande sera attribuée selon les modalités objectives, transparentes et non discriminatoires suivantes : - la disponibilité des espèces que la Cuisine souhaite acquérir ; - les qualité, fraîcheur et durabilité des produits proposés (fraîcheur, qualité des filets, calibrage, absence de peau et d’arêtes, qualité du portionnage, conditionnement, régularité des approvi-sionnements, présence d’un label MSC ou équivalent, traçabilité des produits…) ; - le prix proposés dans la mercuriale hebdomadaire ; - les conditions et délais de livraison. Les difficultés d’approvisionnement obligent l’acheteur à renoncer à s’engager auprès des titulaires sur une règle de répartition des bons de commande selon les techniques habituelles. Les candidats pour ce lot acceptent sans réserve les dispositions qui précèdent. Montant maximum HT annuel : 70 000 €
Internal identifier: 2
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15211100 Fresh fish fillets
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0003
Title: Volailles et découpe de volailles sous signe de qualité
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 85 000 € HT.
Internal identifier: 3
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15112000 Poultry
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0004
Title: Volailles spécifiques et lapin
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 18 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée. ECHANTILLONS à fournir avant la date de remise des offres : voir modalités à l'article 3.4 du règlement de la consultation.
Internal identifier: 4
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15112000 Poultry
Additional classification (cpv): 15119100 Rabbit meat
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0005
Title: Produits surgelés
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, le lot n°05 - Produits surgelés donnera lieu à la conclusion d’un accord-cadre multi-attributaire, conclus avec un maximum de 2 opéra-teurs économiques, sous réserves d’un nombre suffisant de candidatures et d’offres conformes aux con-ditions de la consultation, exécuté au fur et à mesure de l'émission de bons de commande dans les con-ditions fixées aux articles R.2162-13 et R.2162-14 dudit Code. Règles de répartition des bons de commande : 60 % pour le 1er au classement des offres, 40 % pour le second du montant estimatif annuel des commandes. Montant maximum HT annuel : 235 000 € ECHANTILLONS à fournir avant la date de remise des offres : voir article 3.4 du règlement de la consultation.
Internal identifier: 5
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15896000 Deep-frozen products
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0006
Title: Produits laitiers et ovo produits
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 290 000 €.
Internal identifier: 6
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15500000 Dairy products
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0007
Title: Produits de charcuterie
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 35 000 €. ECHANTILLONS à fournir avant la date de remise des offres : voir article 3.4 du règlement de la consultation.
Internal identifier: 7
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15131120 Sausage products
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0008
Title: Produits de saucisserie
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 30 000 €. ECHANTILLONS à fournir avant la date de remise des offres : voir modalités à l'article 3.4 du règlement de la consultation.
Internal identifier: 8
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15131130 Sausages
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0009
Title: Pâtes fraïches
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 30 000 €. ECHANTILLONS à fournir avant la date de remise des offres : voir article 3.4 du règlement de la consultation.
Internal identifier: 9
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15850000 Pasta products
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0010
Title: Pain pour les restaurations collectives de NEVERS
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 75 000 €.
Internal identifier: 10
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0011
Title: Pain pour les restaurations collectives de COULANGES-LES-NEVERS
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 7 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 11
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0012
Title: Pain pour les restaurations collectives de FOURCHAMBAULT
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 5 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 12
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0013
Title: Pain pour les restaurations collectives de POUGUES-LES-EAUX
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 5 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 13
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0014
Title: Pain pour les restaurations collectives de VARENNES-VAUZELLES
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 9 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 14
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0015
Title: Pain pour les restaurations collectives de GARCHIZY
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 5 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 15
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0016
Title: Pain pour les restaurations collectives de SAINT-ELOI
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 5 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 16
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
5.1.
Lot: LOT-0017
Title: Pain pour les restaurations collectives de MARZY
Description: Conformément à l’article R.2162-2 du Code de la Commande Publique, ces lots donneront lieu à la conclusion d’accords-cadres mono-attributaires exécutés au fur et à mesure de l'émission de bons de commande dans les conditions fixées aux articles R. 2162-13 et R.2162-14 dudit Code, dans la limite d'un montant maximum HT annuel de 5 000 €. Remplissant les conditions de l’article R.2123-1 2° du Code de la commande publique, ce lot est traité en procédure adaptée.
Internal identifier: 17
5.1.1.
Purpose
Main nature of the contract: Supplies
Main classification (cpv): 15811100 Bread
5.1.2.
Place of performance
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
5.1.3.
Estimated duration
Duration: 12 Months
5.1.4.
Renewal
Maximum renewals: 3
Other information about renewals: Reconductions tacites
5.1.6.
General information
Reserved participation:
Participation is not reserved.
Procurement Project not financed with EU Funds.
The procurement is covered by the Government Procurement Agreement (GPA): yes
This procurement is also suitable for small and medium-sized enterprises (SMEs): yes
5.1.9.
Selection criteria
Sources of selection criteria: European Single Procurement Document (ESPD)
5.1.11.
Procurement documents
5.1.12.
Terms of procurement
Terms of submission:
Electronic submission: Required
Languages in which tenders or requests to participate may be submitted: French
Electronic catalogue: Not allowed
Advanced or qualified electronic signature or seal (as defined in Regulation (EU) No 910/2014) is required
Variants: Allowed
Deadline for receipt of tenders: 28/09/2026 12:00:00 (UTC+02:00) Eastern European Time, Central European Summer Time
Duration during which the tender must remain valid: 120 Days
Terms of contract:
The execution of the contract must be performed within the framework of sheltered employment programmes: No
Electronic invoicing: Required
Electronic ordering will be used: no
Electronic payment will be used: no
5.1.15.
Techniques
Framework agreement:
No framework agreement
Information about the dynamic purchasing system:
No dynamic purchase system
5.1.16.
Further information, mediation and review
Review organisation: Tribunal administratif de DIJON
Information about review deadlines: voir documents de la consultation
Organisation providing additional information about the procurement procedure: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation providing offline access to the procurement documents: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation receiving requests to participate: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Organisation processing tenders: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
8. Organisations
8.1.
ORG-0001
Official name: SYNDICAT MIXTE OUVERT POUR LA RESTAURATION COLLECTIVE
Registration number: 25580169800036
Postal address: Cuisine des Saveurs, rue du Pré Poitiers
Town: NEVERS
Postcode: 58000
Country subdivision (NUTS): Nièvre (FRC12)
Country: France
Contact point: Gwenaëlle BARDEUR
Telephone: +33 386716411
Roles of this organisation:
Buyer
Organisation providing additional information about the procurement procedure
Organisation providing offline access to the procurement documents
Organisation receiving requests to participate
Organisation processing tenders
8.1.
ORG-0002
Official name: Tribunal administratif de DIJON
Registration number: 17210005900010
Postal address: 22 rue d'Assas - BP 61616
Town: DIJON
Postcode: 21016
Country subdivision (NUTS): Côte-d’Or (FRC11)
Country: France
Roles of this organisation:
Review organisation
Notice information
Notice identifier/version: b3602563-1ca9-4b24-bb26-2e6ff9b7345c - 01
Form type: Competition
Notice type: Contract or concession notice – standard regime
Notice subtype: 16
Notice dispatch date: 20/07/2026 15:29:40 (UTC+02:00) Eastern European Time, Central European Summer Time
Languages in which this notice is officially available: French
Notice publication number: 506922-2026
OJ S issue number: 139/2026
Publication date: 22/07/2026