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
Confiturier
17 AVENUE DAUMESNIL 75004 PARIS
Sourceur d'épices
13 CHEMIN DU ROC CADRO 44350 GUÉRANDE
QUAI DES SAVEURS - ZA PLEIN OUEST 56170 QUIBERON
18 RUE LEJEMPTEL 94300 VINCENNES
Producteur récoltant de plantes
LE GRANGE, BOURG DE NUILLE 53210 SOULGE-SUR-OUETTE
LE VILLAGE 48370 ST-GERMAIN-DE-CALBERTE
RUE DE L'EUROPE 49260 MONTREUIL-BELLAY
80 ROUTE DE SAINTE CROIX 69420 LONGES
24 RUE MAURICE BERTEAUX 78780 MAURECOURT
Producteur de boissons sans alcool
1696 ROUTE DES MOUTIERS 26400 ALLEX
2 RUE DU VIEUX COLLEGE 06500 MENTON
ZA BEZIERS OUEST - 130 Rue René Lalique 34500 BEZIERS
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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