The Chaîne des Rôtisseurs is an international society dedicated to the promotion of the culinary and hospitality arts and enology (the art of wine making) through example, education and camaraderie.
Originally established in France in 1248 by Louis IX as the "Guild of Goose Roasters", it flourished for over 500 years until the French Revolution when it was abolished along with all the other guilds. Happily, a modern incarnation of the Chaîne was re-founded in Paris in 1950 and has since gone from strength to strength.
The Chaîne today unites both professional caterers and amateur gastronomes who enjoy good food in general and that cooked on the turning spit and silver grill in particular. There are now over 30,000 members in 123 countries, organised into National and Regional Bailliages.
All bailliages (chapters) 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 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. Dinners Amical – less formal meals, picnics and barbecues – also play an important role in each chapter's schedule. The programs can vary, depending upon local resources and interests. Tastings, cooking demonstrations, and educational seminars are also offered by many bailliages.
The Chaîne also offers a growing number of national and international events that are open to all members. Members in good standing may also attend the Grand Chapitre held once a year in each national bailliage around the world.