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
Maraîcher
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
VIEUX CHEMIN D'ARLES 13210 SAINT REMY DE PROVENCE
23 LA MARAICHERIE - LE CLION SUR MER 44210 PORNIC
Sourceur de légumes
DOMAINE LE MOULIN 83170 ROUGIERS
Cueilleur
LA CLEF DE FER 48160 SAINT-MARTIN-DE-BOUBAUX
80 RUE DE LA GARE 51140 MUIZON
Epicier
8 RUE DES VOLONTAIRES 75015 PARIS
2 RUE BERNARDIN DE SAINT-PIERRE 76620 LE HAVRE
Mareyeur
BP191 64204 BIARRITZ
LES JAUNIERES RUE NOTRE DAME DES ANGES 44700 ORVAULT
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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