The Chaîne des Rôtisseurs is an 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 Chaîne is based on the traditions and practices of the old French royal guild (corporation in French) of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Ayers" has been traced back to the year 1248.

In 1610, the corporation was granted a royal charter and coat of arms. The arms consist 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.

Today, the society has members in more than 100 countries around the world. In the U.S., there are nearly 150 bailliages (English "bailiwick") headed by a bailli ("bailiff") and other officers who plan the individual chapter's activities. The U.S. society is governed by a national Board of Directors and National Council, which, in general, follow the programs and policies set forth by the international society headquartered in Paris.

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 confrérie. This interaction between our professional and amateur members is one of the things that distinguishes La Chaîne 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 Chaîne gatherings.

The activities of La Chaîne are not limited to grand dining. Diners amical-less formal meals, picnics and barbecues-also play an important role in each chapter's schedule. The programs vary, depending upon local resources and interests, but events across the country have included celebrations of the New Year (traditional and Chinese), Valentine's Day, Mardi Gras, April Fools' Day, the Fourth of July, Bastille Day, and theme parties such as the Roaring Twenties. Tastings, 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.

The society also offers a growing number of regional and national events that are open to all members. Members in good standing in the U.S. may also attend the Grand Chapitre held once a year in each national bailliage around the world. A recent initiative of the organization is the jumelage, or ``twinning,'' of bailliages in different countries with a subsequent exchange of information and visits.

Many of our bailliages hold events to support local culinary schools, and the national Chaîne des Rôtisseurs Foundation holds auctions and other fund-raising events to provide scholarships at schools such as the Culinary Institute of America, Johnson & Wales University, and the University of California at Davis. The society organizes an annual Young Commis (cooks) competition with participants from each of our ten regions. The winner goes on to compete in the international finals.

Membership in La Chaîne offers the opportunity for new members to meet people who share a common interest in fine dining and good fellowship. For our professional restaurateurs and hoteliers, it offers opportunities to demonstrate their exceptional skills and creativity to a discerning, appreciative audience. Membership includes a subscription to the U.S. Chaîne des Rôtisseurs Gastronome, a full-color, high-quality magazine that reports on society events around the country and provides a calendar of forthcoming opportunities. Members also receive an annual guide to Chaîne-affiliated restaurants and hotels, which also display a distinctive metal plaque. This is gradually being expanded to include other countries in addition to the United States. Members receive an especially warm welcome in these establishments.

The Chaîne des Rôtisseurs also has a society within the society, L 'Ordre Mondial des Gourmets Dégustateurs, 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.

For information about membership, contact:

Chaîne des Rôtisseurs National Administrative office
444 Park Avenue South - Suite 301
New York, NY 10016
Phone (212) 683-3770
Fax (212) 683-3882

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