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 transformateur de produits de la mer et des rivières
15 RUE DE BRUXELLES 34200 SETE
Poissonnier
5 PLACE FERDINAND BUISSON 84800 L'ISLE SUR LA SORGUE
Artisan traiteur
19, RUE DE BELFONT 87270 COUZEIX
11 CHEMIN DE BÉGUÉ 32000 AUCH
3 BIS RUE TRAVERSIÈRE 92100 BOULOGNE BILLANCOURT
Artisan transformateur de légumes
40 RUE DES GLIERES BLANCHES 73200 GRIGNON
QUAI DES SAVEURS - POLE ARTISANAL PLEIN OUEST 56170 QUIBERON
Artisan transformateur de viandes, volailles
RUE CUVILLIÈRE 69420 CONDRIEU
25 AVENUE GALLIENI 83110 SANARY SUR MER
2891 ROUTE DE L'EUROPE 40390 SAINT LAURENT DE GOSSE
1431 AVENUE ANDRÉ LASQUIN 74700 SALLANCHES
Epicier
10 RUE NAPOLEON 20200 BASTIA
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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