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
Artisan transformateur de produits de la mer et des rivières
48 RUE PASCAL TRIAT 33520 BRUGES
Maraîcher
LIEU-DIT RIMBAUD-EST - RD23B 13370 MALLEMORT
94 ROUTE DE LIT ET MIXTE 40170 UZA
1140 CHEMIN DE FAVERAND 84380 MAZAN
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
AVOIR LES BARRES 49160 LONGUE-JUMELLES
VIEUX CHEMIN D'ARLES 13210 SAINT REMY DE PROVENCE
N°10 REAUD 33860 REIGNAC
135 CH MALLARODE LE FAGET 64400 OLORON SAINTE MARIE
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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