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 assembleur d'huiles
70 CHEMIN DU MOUILLON 26270 SAULCE SUR RHONE
Maraîcher
LE BOURG 58240 TOURY-SUR-JOUR
25 ROUTE DE CHAUBUISSON 77610 FONTENAY TRESIGNY
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
Producteur récoltant de plantes
275 CHEMIN LA VILLE LE VALLON DES SENTEURS 26750 PARNANS
23 LA MARAICHERIE - LE CLION SUR MER 44210 PORNIC
Epicier
39 RUE ROBERT MONTAGNE 72000 LE MANS
LES JAUNIERES RUE NOTRE DAME DES ANGES 44700 ORVAULT
366 CHEMIN JACQUES BREL 83830 CLAVIERS
Sourceur d'épices
17 AVENUE DU GENERAL CHARLES DE GAULLE 06340 DRAP
LIEU DIT PRATALI 20213 FOLELLI
110 QUAI DE PALUDATE 4-B2 33800 BORDEAUX
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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