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
Boulanger
45 PLACE DU GÉNÉRAL DE GAULLE 62170 MONTREUIL
Biscuitier
16 RUE DE LA GARE 22810 PLOUGONVER
5 RUE SAINT-JEAN 49400 SAUMUR
RUE DE L'ABREUVOIR 31510 SAINT-BERTRAND-DE-COMMINGES
40 AVENUE ANDRÉ ITHURRALDE 64500 SAINT-JEAN-DE-LUZ
47 RUE DU PAS SAINT GEORGES 33000 BORDEAUX
Pâtissier
293 RUE DES AMIS DE L'INDUSTRIE PARC D'ACTIVITE LES JACQUINS 42590 NEULISE
CHEMIN DU PONT VIEUX 83136 FORCALQUEIRET
22 RUE LONGUE ANDRONE 04200 SISTERON
Sourceur en épicerie fine
PLACE JEAN-BAPTISTE DURAND 47000 AGEN
22 RUE DE LA POSTE 38000 GRENOBLE
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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