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
Distillateur
117 IMPASSE JEANNE BARRET 31320 AUZEVILLE TOLOSANE
ANGEAC-CHARENTE 16120 ANGEAC CHARENTE
FERME DE FARONVILLE 45480 FARONVILLE
3 BIS RUE BLANCHE DE CASTILLE 51700 JONQUERY
500 RUE DE LA NATION 76520 FRANQUEVILLE SAINT PIERRE
CHEMIN DES PEUPLIERS 67210 OBERNAI
4 ROUTE DE LA COMBELLE 63570 BRASSAC-LES-MINES
ROUTE DE GUINGAMP 22300 LANNION
Vigneron
6 RUE DES PONTS 10110 BUXEUIL
Caviste
62 RUE MONGE 75005 PARIS
22 AVENUE VICTOR HUGO 75016 PARIS
61 AVENUE SECRETAN 75019 PARIS
AVENUE LÉOPOLD III 22 7134 BINCHE
Liquoriste
6 RUE DE GRÈCE 33600 PESSAC
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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