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
Distillateur
10 AVENUE ALBERT BICHOT 21200 BEAUNE
Brasseur
289B RUE DES HAUTS DE FÉY 54700 LESMÉNILS
ZI PLAINE DES BOUCHERS, 11 RUE DE L'ARDECHE 67100 STRASBOURG
Cidrier
FROIDEFONTAINE 1A 5370 Barsy
3 BIS RUE BLANCHE DE CASTILLE 51700 JONQUERY
62 ROUTE DE TOURS 41400 CHISSAY EN TOURAINE
CHEMIN DES PEUPLIERS 67210 OBERNAI
48 RUE DU DOCTEUR PIERRE GIRARD 76980 VEULES-LES-ROSES
4 ROUTE DE LA COMBELLE 63570 BRASSAC-LES-MINES
Vigneron
6 RUE DES PONTS 10110 BUXEUIL
Caviste
703 AVENUE OLYMPIQUE 73150 VAL D'ISÈRE
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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