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
Pastier
1 RUE MAYET 75006 PARIS
311 RUE HENRI DE FRANCE 77124 VILLENOY
5 LE BOIS ROUAUD 44320 SAINT-PÈRE-EN-RETZ
Meunier
66 ROUTE D'AUBERVILLE LA RENAULT 76400 ÉPREVILLE
SARL Z.A DE LANVEUR, 370 RUE DE KERLAVALEC 56440 LANGUIDIC
CHEMIN DE THIVRAS 47200 MARMANDE
4 RUE DE LA PLAINE 78660 ALLAINVILLE AUX BOIS
8 RUE DE L’EGLISE 78660 CRACHES
34 RUE PARTOUNEAUX 06500 MENTON
PONT DE BASSOURE 47600 NÉRAC
4 RUE DES ALPES 26540 MOURS-SAINT-EUSÈBE
Maraîcher
25 B GRANDE RUE 89190 FOISSY-SUR-VANNE
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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