Founded by 15 famous French Chefs, the Collège Culinaire de France has chosen the vocation of promoting the quality of food served in restaurants in France and internationally.
It supports, promotes and develops the legacy and future of artisan culinary heritage. Our ambition is to raise awareness and highlight its economic, social, cultural, environmental and public health implications.
The members of the Collège Culinaire de France, chaired by Alain Ducasse and Joël Robuchon, believe they have a responsibility to showcase and give exposure to all the artisans, producers, winemakers and restaurateurs behind the diversity and quality of our artisan culinary heritage.
In 2017, the designations “Restaurant de Qualité” and “Producteur Artisan de Qualité”, created by the Collège Culinaire de France, unite more than 2,000 men and women with trades, culture, expertise and practices based on the same values, and who support the quality of the artisan food sector. Through a community in which their opinons can be expressed, they campaign for the implementation of real synergy and a chain of quality to ensure contant improvement of the quality of our artisan culinary heritage.