The Chaine des Rotisseurs (1248-1950)
international gastronomic society founded in Paris in 1950.
It is devoted to promoting fine dining and preserving the
camaraderie and pleasures of the table.
The Chaine is based on the traditions and practices of the
old French royal guild of meat roasters, whose written
history has been traced back to the year 1248. Today, the
society has members in more than 100 countries around the
world, headed by a bailli ("bailiff") and other officers who
plan the individual chapterís activities.
All bailliages offer fine dining events, often black tie, in
the best local restaurants and hotels. The menus and dishes
are created exclusively for these dinners by the chefs, many
of whom are also members of the confrerie. This interaction
between professional and amateur members is one of the
things that distinguishes La Chaine from other
organizations. Each bailliage also holds one grand gala
event each year to celebrate the induction of new members.
Members receive a distinctive ribbon which is worn at Chaine
The official coat of arms of the Confrerie was awarded to
the Corporation of Rotisseurs in 1509 by royal patent from
King Louis XII. It consists of two crossed turning spits and
four larding needles, surrounded by flames of the hearth on
a shield encircled by fleur-de-lis and a chain representing
the mechanism used to turn the spit. The outer chain along
with the legend was added in 1950 to represent the bond
which unites the members of our society.
Membership in La Chaine offers the opportunity to meet
people who share a common interest in fine dining and good
fellowship. For professional restaurateurs and hoteliers, it
offers opportunities to demonstrate their exceptional skills
and creativity to a discerning, appreciative audience.
Members receive an annual guide to Chaine-affiliated
restaurants and hotels, which also display a distinctive
The activities of La Chaine are not limited to grand dining.
The diner amical - less formal meals, picnics and barbecues
- also plays an important role in each chapterís schedule.
demonstrations, and educational seminars are also offered by
many bailliages. These have included caviar sampling, salmon
slicing, coffee and tea appraisals, and many sorts of wine
presentations. Dinners are often held in such settings as
museums, galleries, private clubs, and historic buildings.
Many of bailliages hold events to support local culinary
schools, and the national Chaine des Rotisseurs Foundation
holds auctions and other fund-raising events to provide
scholarships at schools.
The Chaine des
Rotisseurs also has a society within the society, líOrdre
Mondial des Gourmets Degustateurs, for those who have a
special knowledge of or interest in wine and spirits.
Members of this group organize special wine-related events,
including trips to wine-producing regions around the world.