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 viandes, volailles
BEAUREGARD 87700 SAINT PRIEST SOUS AIXE
Trufficulteur
266 ROUTE DU MERLE 47140 PENNE-D'AGENAIS
496 ROUTE DE CAOUBET 40250 MAYLIS
1010 ROUTE DES GABARRIERS 24220 BEYNAC-ET-CAZENAC
ROUTE DE TOULOUSE 31310 MONTESQUIEU-VOLVESTRE
8 rue bis bernard mulé 31300 TOULOUSE
Epicier
11 RUE DU GRAND PUITS 11000 CARCASSONNE
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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