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
Biscuitier
RUE PIERRE CURIE 13190 ALLAUCH
4 PLACE MARECHAL FOCH 83260 LA CRAU
Confiseur
20 AVENUE PITON TREPORT 97460 SAINT PAUL
355 ROUTE DE BELLI PIOBI 20270 ALÉRIA
ZA SALIGNAN 84400 APT
PLACE SAINT MATHURIN 56310 QUISTINIC
Apiculteur
2524 Route de Pontigné 49150 BAUGÉ-EN-ANJOU
Pâtissier
9 RUE GAMBETTA 64500 SAINT-JEAN-DE-LUZ
99 AVENUE JEAN JAURÈS 26200 MONTÉLIMAR
16 RUE NATIONALE 83190 OLLIOULES
1 IMPASSE DU ROC 37150 CIVRAY DE TOURAINE
17 RUE SAINT-ANTOINE 84600 VALRÉAS
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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