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
Poissonnier
5 PLACE FERDINAND BUISSON 84800 L'ISLE SUR LA SORGUE
Artisan transformateur de produits de la mer et des rivières
CEDEX 408 B 89460 PREGILBERT
9 RUE DU MONT REMIN 21520 VEUXHAULLES-SUR-AUBE
Sourceur de légumes
45 RUE DE BABYLONE 75007 PARIS
Pisciculteur
LAVADOUX 63340 ARDES
Producteur récoltant de plantes
LIEU DIT LES CHARPRES 79370 BEAUSSAIS-VITRÉ
Pêcheur
MERKA-OIARTZUN 20180 OIARTZUN - GIPUZKOA
Fumeur de poisson
289 BOULEVARD DES PYRÉNÉES 40290 HABAS
36 CHEMIN DU LAVOIR 38270 BEAUFORT
45 ROUTE DU SAILHET 65400 LAU-BALAGNAS
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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