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
Arboriculteur
CHEMIN DE LAS FEYCHES 66500 EUS
KM 2 ROUTE DE THUIR 66170 SAINT FELIU D'AVALL
Maraîcher
396 RUE DES CARRIÈRES 69440 TALUYERS
Sourceur de légumes
57 AVENUE HENRI PONTIER 13100 AIX-EN-PROVENCE
Oléiculteur
606 CHEMIN DES PENOZ 74290 MENTHON-SAINT-BERNARD
Pâtissier
9 RUE DU PARC 92300 LEVALLOIS PERRET
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
Artisan transformateur de légumes
51 CÔTÉ DE LA BOURIETTE 81300 GRAULHET
32 RUE BRIQUEMARE 76930 CAUVILLE SUR MER
1 RUE GARREAU 75018 PARIS
601 DAMOULENS 40320 BAHUS-SOUBIRAN
LANGERIGUEN 1 29120 PLOMEUR
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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