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
Pâtissier
9 RUE DU PARC 92300 LEVALLOIS PERRET
Producteur de fromages
ROUTE DUCHESSE ISABEAU D'ECOSSE 56370 SARZEAU
Artisan transformateur de produits de la mer et des rivières
10 RUE DE BOISSIERES 50200 COUTANCES
LES CAILLATS 26190 ST JEAN EN ROYANS
Producteur d’ultra frais laitiers
944 ROUTE DU BOIS DES SAULES 76280 FONGUEUSEMARE
Artisan fromager
11 RUE CLÉMENCEAU 22430 ERQUY
51 ROUTE DU CHÊNE CASSE-TÊTE 79220 PAMPLIE
2 IMPASSE DE LA FERME FLEURIE 76930 CAUVILLE-SUR-MER
Affineur
LES HALLES DE TOURS - PLACE GASTON PAILLHOU 37000 TOURS
Sourceur de légumes
11 RUE SALVADOR ALLENDE 95870 BEZONS
Sourceur en épicerie fine
7 RUE DU NIL 75002 PARIS
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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