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
Oléiculteur
180 VIA GARIBALDI 89013 GIOIA TAURO
MAS DE LA VERNEDE ROUTE D'AIGUES-MORTES 30600 VAUVERT-MONTCALM
Vigneron
1187 ROUTE DE CARPENTRAS 84330 CAROMB
Arboriculteur
DOMAINE MARQUILIANI 20270 AGHIONE
Moulinier
6 QUAI DU CANAL 18130 DUN SUR AURON
Sourceur en épicerie fine
13 AVENUE CLÉMENT MASSIER 06220 VALLAURIS
Epicier
11 - 13 PLACE PIERRE ORUS 33350 CASTILLON LA BATAILLE
Maraîcher
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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