The Chaîne des Rôtisseurs was created under the 1901 French law regarding Associations with an International Headquarters based in Paris. At its head is a President with a Secretary General and a Board of Directors. The day to day running is organized by National, Provincial and Local Bailliages. The Bailliage des États-Unis is managed by its Bailli Délégué (National President), assisted by its Board of Directors and an Executive Director, with the local Bailliages maintained by the Bailli and local officers. New members to a local Bailliage are inducted at the annual Induction Dinner, with each event representing a true celebration of the Chaîne values. Members wear ribbons at such events which denote their level of membership, whether Professional or Non-professional. Because the Chaîne is a worldwide organization, members are welcome to attend events anywhere they travel.
Gastronome (Amateur) Membership Benefits Include:
A worldwide network of professional and gastronome (non-professional) members.
Attendance at extraordinary dinners in your community, region, nation, and throughout the world.
Opportunities to interact with renowned chefs and vintners who are members of the Chaîne.
Gourmet travel offerings both at home and abroad.
Sponsorship of up-and-coming chefs and sommeliers through the Chaîne Foundation and Chaîne-sponsored competitions.
Subscription to national and international Chaîne magazines.
Opportunity to join Société Mondiale du Vin to promote the enjoyment, education and understanding of fine wines and crafted beverages.
Recognition as a member in Paris.
Opportunity to represent the U.S. Chaîne as an ambassador of goodwill around the world.
For hospitality professionals, a listing on the U.S. Chaîne website and attractive logo plaque to display at restaurant, winery, or hotel.
Become a Gastronome Member Today!
Contact your local chapter, or call the National Office at 973.360.9200 to join.
When the Chaîne des Rôtisseurs was reestablished in Paris in 1950, two of the five founding members were professionals—a rôtisseur and a grillardin. They were soon joined by restaurateurs, hoteliers, caterers, food and wine producers, and others. About one quarter of the world-wide Chaîne membership today continues to be made up of professionals. The experience, guidance and interest of our professionals has brought our Confrérie to its present respected place in the world of gastronomy.
Upon induction, each professional member receives a handsome, full-color enamel plaque which can be displayed outside or within their establishment. Since Chaîne membership is offered only to the finest restaurateurs and hoteliers, the plaque proclaims excellence in food and service. Please note, however, that the plaques remain the property of the Chaîne des Rôtisseurs and can be displayed only so long as the member remains in good standing and is normally present at the property. Professional members may also use the Chaîne logo on menus, brochures or in news releases so long as it is accompanied by the member’s name, Chaîne title, and the legend “Confrérie de la Chaîne des Rôtisseurs.”
Our full-color Gastronome magazine and Gastronome Extra newsletter report on outstanding events held around the country. Whenever possible, we include photos and bios of member chefs and managers of host establishments.
Hosting a Chaîne des Rôtisseurs event offers the opportunity to showcase exceptional skills and creativity for an appreciative, knowledgeable audience. Many establishments use these events as a motivational experience for their staff. Those who “work” a Chaîne dinner from planning to the final accolades remember it for a long while.
The national Chaîne des Rôtisseurs organization sponsors an annual young cooks competition with participants coming from the kitchens of member establishments. Regional winners go on to compete in a national finals with the top scorer of that going on to the international competition held in a different Chaîne country each year. Awards are presented at all levels.
Societe Mondiale du Vin, the wine arm of the Society, sponsors an annual competition for young Chaine-sponsored wine professionals. This contest provides participants with the opportunity to display their knowledge on wine, crafted beverages and wine service. Blind tastings and a written test are both components of the competition. Regional winners compete in a national finals. Awards are presented at both levels.
Through its special tax-exempt foundation and in conjunction with the major culinary teaching institutions, the Confrérie provides significant help to students of the culinary and viticultural arts. Funds are raised through member contributions, auctions, etc.
In keeping with the traditions of the ancient guild of rôtisseurs, our society has established a series of distinctive titles and decorations. The titles bestowed upon incoming professional members depend upon their present functions and whether they have direct responsibility for a kitchen and if the kitchen has a turning spit, as follows:
- Rôtisseur – Young professional who works with a tuning spit or grill.
- Chef Rôtisseur – Chef directing a kitchen with a turning spit or grill
- Maître Rôtisseur – Proprietor or manager with responsibility for directing the kitchen of a restaurant or hotel with a turning spit or grill.
- Maître Rôtisseur Traiteur – Proprietor or manager with responsibility for directing the kitchen of a catering establishment with a turning spit.
- Maître de Table – Proprietor or manager of a restaurant who does not direct the culinary operations of the establishment.
- Maître Hotelier – Hotel Manager or Proprietor.
- Professionnel du Vin – A person directly involved in viticulture, producing wine or spirits, or the sale and distribution of such products.
- Professionnel de la Table – A person directly involved in the growing or raising of foodstuffs or in the production, sale, or distribution of culinary items.
Société Mondiale du Vin
Many of our members have a special interest in wine as collectors, producers, and those learning more about wine or other crafted beverages. To accommodate those members, the Société Mondiale du Vin (“Mondiale”) was created to promote the enjoyment, knowledge and understanding of fine wines and crafted beverages.
Only members in good standing of the Chaîne des Rôtisseurs may be members of Mondiale. A person — professionally involved in the wine and spirits industry or an amateur connoisseur with special interest and knowledge of wine and crafted spirits — seeking membership in the Société Mondiale du Vin, must complete an application and have his or her Bailli approve of the application and process it through the National Office.
As for me, to be a member of La Chaîne is a matter of pride, as well as a wonderful way to meet people of similar interests, including one's peers from all over the world. It is a great way to enjoy exceptional food, wine and camaraderie in the company of good friends. In over 25 years as a professional member, I have always found the preparation and presentation of a "Chaîne" dinner to be an invitation to stimulate the desire of everyone involved to excel. It challenges the skills and expertise of both the culinary as well as the service brigades to be creative and to put on an exceptional performance. What better way for a professional to demonstrate his or her skills!
Taste is the discrimination of genius. For centuries, the power of taste has been defined by the passionate involvement of the Confrérie de la Chaîne des Rôtisseurs and chefs constantly striving to create new compositions. Our role is to enhance flavors and aromas of spices and to share our knowledge through discipline and passion. For us chefs, sublime magicians, our art is not immortalized by being framed on a wall. It simply dwells in the exaltation of a meal and the remembrance of our masters.
Besides the fun of attending events, my Chaîne membership provides me the opportunity to learn what the discriminating consumer is looking for in our products, something of a window into the world of knowledgeable gourmets. I have had the pleasure also of traveling to a number of bailliages as a guest and a lecturer. Meeting with Chaîne members face to face has certainly provided me with an insight that I did not have before.