French and English versions of a survey built to collect data and information on the practices, brakes and levers regarding the use of legumes in French institutional food services (catering sector). The legumes consider are: pulses (lentils, beans, chickpeas, split peas, beans, faba beans) and soybeans. The survey was addressed to Central or on-site kitchens (chefs, kitchen managers, purchasing or nutrition managers) during spring-summer 2019. Near 400 complete answers were collected and are available on request.