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
Maraîcher
1828 AVENUE DE BORDEAUX, LIEU DIT LAPLAGNE 47110 ALLEZ-ET-CAZENEUVE
Sourceur d'épices
Artisan assembleur d'huiles
29 RUE DES ECHARMEAUX 69430 BEAUJEU
Sourceur en épicerie fine
13 AVENUE CLÉMENT MASSIER 06220 VALLAURIS
6 RUE VILLEDO 75001 PARIS
Producteur d'oléagineux
ROUTE DE MANOSQUE 04800 GRÉOUX-LES-BAINS
17 AVENUE DU GENERAL CHARLES DE GAULLE 06340 DRAP
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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