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
Artisan traiteur
153 RUE ALEXANDRE BLANC 84100 ORANGE
2270 ROUTE D'ÉGUILLES 13090 AIX-EN-PROVENCE
Artisan transformateur de légumes
266 AVENUE DE SAVOIE 38570 LE CHEYLAS
19, RUE DE BELFONT 87270 COUZEIX
11 CHEMIN DE BÉGUÉ 32000 AUCH
3 BIS RUE TRAVERSIÈRE 92100 BOULOGNE BILLANCOURT
Restaurant
8, LA FOLLETIÈRE 35133 LE CHATELLIER
Producteur d’ultra frais laitiers
2 IMPASSE DE LA FERME FLEURIE 76930 CAUVILLE-SUR-MER
40 RUE DES GLIERES BLANCHES 73200 GRIGNON
57 RUE FÉNELON 92120 MONTROUGE
Artisan transformateur de viandes, volailles
RUE CUVILLIÈRE 69420 CONDRIEU
48 RUE DE L'EDELWEISS 73700 BOURG-SAINT-MAURICE
25 AVENUE GALLIENI 83110 SANARY SUR MER
1431 AVENUE ANDRÉ LASQUIN 74700 SALLANCHES
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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