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
Sourceur d'épices
156 CHEMIN DU PERDIGUIER 30480 CENDRAS
Producteur d'épices
35 RUE DES ETAILLERS 01450 LEYSSARD
Epicier
39 RUE ROBERT MONTAGNE 72000 LE MANS
Maraîcher
1221 rue d'huchet 40660 MOLIETS-ET-MAA
RUE GILLES DAGNEAU 14 1390 GREZ-DOICEAU
6 RUE VILLEDO 75001 PARIS
Producteur de boissons alcoolisées aromatisées
84 RUE DE PARIS 77127 LIEUSAINT
9 AVENUE DE LA RÉPUBLIQUE 75011 PARIS
110 QUAI DE PALUDATE 4-B2 33800 BORDEAUX
RUE BRUYLANTS - BRUYLANTSSTRAAT 1040 ETTERBEEK
60 QUAI DE LA LOIRE 37210 ROCHECORBON
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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