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
Biscuitier
CAMPU DI PACE 20233 SISCO
N°680 ROUTE DEPARTEMENTALE 88 83250 LA LONDE LES MAURES
Maraîcher
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
Sourceur en épicerie fine
13 AVENUE CLÉMENT MASSIER 06220 VALLAURIS
1 RUE GARREAU 75018 PARIS
Producteur de boissons sans alcool
4 RUE CAULAINCOURT 75018 PARIS
Artisan transformateur de fruits
693 AVENUE DE SAINT-ROMAN 06500 MENTON
601 DAMOULENS 40320 BAHUS-SOUBIRAN
LIEU DIT PRATALI 20213 FOLELLI
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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