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
Pâtissier
9 RUE DU PARC 92300 LEVALLOIS PERRET
Producteur d’ultra frais laitiers
4 RUE DES PEUPLIERS 27380 FILIPOU
Producteur de fromages
2 RUE ALEXIS MAILLET - HAMEAU DE CHOQUEUSE 60380 GRÉMÉVILLERS
LE MOULIN DE CRAZIUS TREGORNAN 22110 GLOMEL
Eleveur
LE CROS 15500 RAGEADE
CHEMIN DE VILTAIN 78350 JOUY-EN-JOSAS
LES CAILLATS 26190 ST JEAN EN ROYANS
51 ROUTE DU CHÊNE CASSE-TÊTE 79220 PAMPLIE
Artisan fromager
1 PLACE DE GENÈVE 73000 CHAMBÉRY
2 IMPASSE DE LA FERME FLEURIE 76930 CAUVILLE-SUR-MER
Affineur
LES HALLES DE TOURS - PLACE GASTON PAILLHOU 37000 TOURS
5 RUE CHARLES NUNGESSER 05130 TALLARD
A CULLETTA 20160 ARBORI
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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