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
Producteur de champignons
92 AV DU GENERAL DE GAULLE BP14 33650 LA BREDE
Trufficulteur
266 ROUTE DU MERLE 47140 PENNE-D'AGENAIS
Sourceur en épicerie fine
13 AVENUE CLÉMENT MASSIER 06220 VALLAURIS
Cueilleur
LA CLEF DE FER 48160 SAINT-MARTIN-DE-BOUBAUX
Epicier
8 RUE DES VOLONTAIRES 75015 PARIS
450 IMPASSE DES TAMARIS 82000 MONTAUBAN
Artisan transformateur de légumes
57 ROUTE DU LAC 84600 VALRÉAS
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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