The Collège Culinaire de France is an independent and militant Collective made up of several thousand Quality Restaurants and Quality Artisan Producers
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The governance of the Collège Culinaire de France is unique in the professional world of gastronomy associations by its composition, its organization and its management method.
This activity report is written every year to remind, clarify and complete the fundamentals of the Collège Culinaire de France. It describes the main achievements of the past year, puts into perspective the ambitions of the Collège Culinaire de France and defines the objectives for the coming year. It concentrates in 100 pages what the Collège Culinaire de France is at each vintage.
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Oct 2026
Pâtissier
9 RUE DU PARC 92300 LEVALLOIS PERRET
Arboriculteur
LAS CANALS 82200 LIZAC
Maraîcher
1140 CHEMIN DE FAVERAND 84380 MAZAN
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
QUARTIER LES MOLLIERES 26170 BENIVAY-OLLON
STORT 47140 PENNE D’AGENAIS
Apiculteur
97 ALLEE DU FOUR A CAUX 64990 LAHONCE
Artisan transformateur de fruits
CHEMIN DE SAALMATTEN 68640 MUESPACH LE HAUT
More than 3000 artisans recognized by the Collège Culinaire de France : restaurants, food and hospitality business, artisans, farmers, producers, professional schools...
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