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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Nov 2026
Artisan transformateur de viandes, volailles
21 RUE DE LA TREILLE 30540 MILHAUD
Artisan fromager
13 RUE ARGENTERIE 64100 BAYONNE
23 BIS AV. GALLIENI, 83110 SANARY-SUR-MER 83110 SANARY SUR MER
25 RUE DE MONTREUIL 94300 VINCENNES
51 RUE TETE D'OR 69006 LYON
RUE VANDERKINDERE - VANDERKINDERESTRAAT 137 1180 UCCLE
Producteur de fromages
13 RUE PAUL COURBIN 64600 ANGLET
Affineur
3 RUE DU LAC 74000 ANNECY
14 RUE MAUREPAS 92500 RUEIL MALMAISON
1 RUE DE LA CARRETERIE 84000 AVIGNON
PLACE DE LA GARE 29590 PONT DE BUIS LÈS QUIMERCH
MARCHE VICTOR HUGO, PLACE VICTOR HUGO 16000 ANGOULÊME
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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