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
3 CHEMIN DES ÉTOILES 31330 LAUNAC
Boulanger
RUE DE L'ABREUVOIR 31510 SAINT-BERTRAND-DE-COMMINGES
Confiseur
PLACE SAINT MATHURIN 56310 QUISTINIC
Safranier
13 CHEMIN D'ARTOREAU 79350 CHICHÉ
3 IMPASSE DES THUYAS 76930 OCTEVILLE SUR MER
7 RUE ÉMILE SCHWOERER 68000 COLMAR
ZONE ARTISANALE DU GOURMERAULT 21310 ARCELOT
13 PLACE BOSSUET 21000 DIJON
25 RUE DU MARÉCHAL FOCH 78000 VERSAILLES
Apiculteur
1 IMPASSE DU ROC 37150 CIVRAY DE TOURAINE
Sourceur de produits de la ruche
PARC D'ACTIVITES DU MONT SAINT MICHEL 50170 PONTORSON
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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