La Chaîne des Rôtisseurs has two types of members: individuals and professionals. The warm interaction between our professional and non-professional members distinguishes la Chaîne from other organizations. In addition, most successful Bailliages have almost an equal number of professional and non-professional members.
Membership in la Chaîne des Rôtisseurs is an opportunity to meet people who share a common interest in fine dining and good fellowship. All bailliages hold fine dining events, often black tie, in the best local restaurants and hotels. Menus and dishes are created exclusively for these dinners by chefs—many of whom are also members of the confrèrie. Each bailliage holds one grand gala event (Chapître dinner) annually to celebrate the induction of new members. Members receive a distinctive ribbon that is worn at Chaîne events.
The activities of la Chaîne are not limited to grand dining. The "diner amical"—less formal meals, picnics and barbeques—also plays an important role in each chapter’s schedule. The programmes vary, depending upon local resources and interests, but events across the country have included celebrations of New Year’s (traditional and Chinese), Valentine’s Day, Mardi Gras, April Fool’s Day, Canada Day and other theme parties.
La Chaîne des Rôtisseurs also offers a growing number of regional and national events that are open to all members. Members in good standing may also attend the Grand Chapître held once a year in each national bailliage around the world. The twinning of bailliages from different regions of the world expand the opportunities for fine dining and fellowship.
Tastings, demonstrations and educational seminars are offered by many bailliages. These events may take place in local hotels, restaurants, culinary schools and private homes and clubs.
In conjunction with the Bailliage of the United States, the National Bailliage of Canada produces an annual listing of all restaurants and hotels where professional members are located. Chaîne members are gladly received at affiliated establishments around the world when diners identify themselves as members to establishments that display the logo of la Chaîne (plaque).
Membership includes a subscription to Chaîne des Rôtisseurs, a magazine published at our international head office in Paris.
La Chaîne des Rôtisseurs began as a society of meat roasters and grillers, and it is the continued interest and support of our professional members—restaurateurs, hoteliers, caterers, industry suppliers and vintners—which allows the society to maintain its sophisticated standards. For our professionals, membership is an opportunity to demonstrate their exceptional skills and creativity to a discerning, appreciative audience. The restaurants and hotels which host Chaîne dinners take pride in planning and delivering superb social and culinary events.
The inclusion of a professional member in our international dining guide leads to patronage from sophisticated diners; many Chaîne members make an effort to patronize affiliated members when travelling. The guide is circulated to all U.S. and Canadian members, and to the officers of the major bailliages abroad. As our members are known for their sophistication in dining, they are frequently called upon to recommend restaurants and hotels to their non-member friends and associates, and are most comfortable in suggesting a fellow member’s establishment.
Hotels and restaurants where Chaîne members are located display a full-colour enamel plaque announcing their membership. The plaque, along with the society's logo on menus and brochures proclaims excellence in dining. The plaque and logo are the property of the society, and are awarded to professionals as individuals. This means that these symbols may be displayed only as long as the member is in good standing and is normally present at a property.
La Chaîne sponsors an international competition for promising young cooks. During the competition, chefs are required to prepare an appetizer, main course and dessert using a prescribed table of ingredients, and must complete their task within a specified time limit. The winner of each regional competition is sent to compete at national and international levels. At each level, special publicized events are scheduled to recognize the participants and honour the winners for their initiative and creativity.
Gold medal and chain on red ribbon edged in gold braid with Conseil d'Administration insignia
Gold medal and chain on red ribbon edged in gold braid with Conseil Magistral insignia
Gold medal and chain on red ribbon edged in gold braid with Conseil d'Honneur insignia
Gold medal and chain on green ribbon edged in gold braid
Chancelier - Argentier - Conseiller Culinaire - Conseiller Gastronomique - Chargé(e) de Missions - Chargé(e) de Presse
Gold medal and chain on blue ribbon edged in gold braid
The Echanson must be an acknowledged person in his speciality, with outstanding knowledge in the field of wine and spirits. He shall be the National Chairman of L'Ordre Mondial des Gourmets Dégustateurs if and when such an organisation is merged into the Chaîne and liaises between its members and the Bailli Délégué. The members accepted into L'Ordre Mondial des Gourmets Dégustateurs shall always be members of a Bailliage National of La Chaîne prior to acceptance and the Echanson separately receives them into L'Ordre Mondial des Gourmets Dégustateurs. He advises the Bailli Délégué in his specialist capacity over the conduct of National Chapitres and other National and Provincial events. He supports the Bailli Délégué in the preparation and conduct of the National Jeunes Sommeliers Competition and serves as Chairman of the Jury.
Gold tastevin and chain on blue ribbon with a burgundy stripe and thin orange stripe in the middle, edged with gold braid
Gold medal and chain on green ribbon edged in silver braid
Chancelier Provincial - Argentier Provincial - Conseiller Culinaire Provincial - Conseiller Gastronomique Provincial - Chargé(e) de Missions Provincial - Chargé(e) de Presse Provincial
Gold medal and chain on blue ribbon edged in silver braid
Gold tastevin and chain on blue ribbon edged in silver braid with a wide orange stripe and a burgundy stripe in the middle
Gold medal and chain on green ribbon
Vice-Chancelier/Argentier or Vice-Chancelier and Vice-Argentier - Vice-Conseiller Culinaire - Vice-Conseiller Gastronomique - Vice-Chargé(e) de Missions - Vice Chargé(e) de Presse
Gold medal and chain on blue ribbon
Gold tastevin and chain on blue ribbon with a wide orange stripe and a burgundy stripe in the middle