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
Pisciculteur
LIEU-DIT MICHEL ANGE - BALEONE CENTRE 20167 AFA
Mareyeur
ZA LES CHARPENNES 01240 MARLIEUX
11 RUE ALEXANDRE ADAM 62200 BOULOGNE SUR MER
Pêcheur
MERKA-OIARTZUN 20180 OIARTZUN - GIPUZKOA
Poissonnier
PORT DE PÊCHE DE KEROMAN - MAGASIN 18 56100 LORIENT
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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