Founded in 2011 by 15 internationally renowned chefs, the Collège Culinaire de France is an independent association dedicated to promoting French gastronomic heritage. By bringing together chefs, artisans, producers and restaurateurs, it works to preserve and promote the diversity, quality and authenticity of French cuisine. Its main objective is to strengthen ties between professionals in the food industry, while highlighting their unique know-how.

The Culinary College of France stands out for its commitment to a gastronomy that respects products, terroirs and the people who shape them. The members of the association share common values ​​centered on artisanal quality, transparency and environmental responsibility. Through labels such as "Quality Restaurant" and "Quality Artisan Producer", the association ensures that each player in its network respects strict quality and traceability criteria.

By promoting local and sustainable production, the Culinary College of France promotes short circuits and encourages a close relationship between producers and restaurateurs. This approach guarantees fresh and authentic products, while respecting the seasons and the work of artisans. Producers and artisans who adhere to this vision are committed to offering products of excellence, while maintaining an environmentally friendly approach.