Membership
Evenings made only for the Chaîne, at home and wherever you travel.
Already a member?
Renew Your MembershipGuests Are Welcome. Members Belong.
A guest comes to our table by invitation. A member extends the invitation. As a member of the Confrérie de la Chaîne des Rôtisseurs, the world's oldest and largest international gastronomic society, you can bring your own guests to our dinners, and you are welcome at the table of any bailliage wherever your travels take you, in every region of the United States and in more than 75 countries.
Bring a client to a dinner no one else can book. Bring a friend to a Grand Chapitre in Paris. The evenings are ours, and yours to share.
And you join something older than any restaurant: a confrérie whose roots reach back to 1248.
Evenings You Could Not Book Yourself
Every season we create gatherings that reflect the spirit and traditions of the Chaîne. Two recent ones:
Mondiale du Vin: An Evening of Wine & Art
In June we spent an evening of wine and art at the Burchfield Penney Art Center, reserved for the Bailliage alone: boutique wines from Eifrig Cellars and a guided preview of the works chosen for the museum's annual gala auction, with artists Jeannine Mullen and Gary Kyte walking us through their own paintings, sharing the stories behind them, and taking our questions.
An Evening at Waxlight Bar à Vin
In September we had Waxlight Bar à Vin entirely to ourselves: its Victorian-inspired dining room, velvet seating beneath brass fixtures salvaged from the old Hotel Lafayette. Nothing came off the regular menu. The kitchen cooked a tasting menu for us alone, the foie gras parfait among its highlights, and the sommeliers hand-picked a wine for every course.
Neither is an evening you could book on your own. Both happened because of the Chaîne.
A Seat at Any Bailliage
In the past few months alone, members have sat down together on Norway's fjord coast, in Guanacaste, Costa Rica, in Bangkok, and in the Dominican Republic. Here in the States, the Napa and San Francisco bailliages took over the whole of The French Laundry for an evening, with the run of its kitchen and cellar.
These are tables reserved for members and their guests, at some of the finest restaurants in the world, in more than 75 countries. No other society offers anything like it.
- October 22 – 25, 2026 Grand Chapitre of Italy Verona
- October 28 – November 1, 2026 Grand Chapitre of the United States Philadelphia · The Bellevue Hotel
- November 19, 2026 Belgian Days, hosted by the Bailliage of Belgium Hong Kong
- January 21 – 23, 2027 Grand Chapitre of Denmark Copenhagen · Hotel d'Angleterre
- March 26 – 28, 2027 Grand Chapitre of Thailand Phuket
- April 15 – 21, 2027 Australia's 50th Anniversary Grand Chapitre Melbourne & Adelaide
- May 6 – 9, 2027 International Grand Chapitre Paris
The Tradition Itself
Membership also carries the tradition itself: the induction with the laying-on of the sword, the ribbons and pins that mark your rank, and a place in a confrérie chartered by Louis IX in 1248. Every member holds a rank, and wears their ribbon at the table.
Non-Professional
- Ecuyer
- Amateur gastronome under the age of 35.
- Chevalier
- Amateur gastronome (male).
- Dame de la Chaîne
- Amateur gastronome (female).
- Officier
- Members elected or appointed to local, regional, or national offices, or elevated for contributions to a Bailliage.
Professional — Nine Ranks
- Rôtisseur
- Young culinary professional.
- Chef Rôtisseur
- Executive chef directing a professional kitchen.
- Maître de Table Restaurateur
- Restaurant manager, hotel manager, or proprietor who does not directly oversee the culinary operations.
- Maître de Table Hôtelier
- Food service professional within a hotel, such as Food & Beverage Manager or Director of Catering.
- Maître Hôtelier
- Hotel manager or proprietor.
- Maître Rôtisseur
- Manager or proprietor of a restaurant.
- Maître Rôtisseur Traiteur
- Proprietor or director of a catering establishment or charcuterie.
- 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 sourcing, producing, or distributing culinary products and ingredients.
Great food and wine may bring us to the table. The friendships and experiences are what keep us coming back.
Membership Is by Invitation
Most of our members were first someone's guest. Membership begins with an introduction, and the Bailliage guides you from there.
- First
Start with a conversation
The first step is an inquiry rather than a form. Tell us a little about yourself and we will tell you about the Bailliage.
- Then
Come to dinner as a guest
If you don't yet know a member, we'll arrange an invitation to a dinner or a tasting, so you can meet us before you decide.
- Finally
Two sponsors, one application
Two current members in good standing invite you to apply and sponsor you. We prepare the national paperwork on your behalf.
What does membership cost?
Annual dues vary depending on whether you are a professional or non-professional member. Contact us for current dues information.
Do I need to be a food professional?
Not at all. The Chaîne uniquely brings together both professional and non-professional members. Anyone with a passion for fine food and wine is welcome.
Can I attend events in other cities?
Yes. Your membership is recognised by every bailliage. Bring your ribbon and register through the host bailliage, whether that is Rochester or Paris.
How many events do you hold per year?
The Buffalo Bailliage typically hosts eight to ten events throughout the year, including dinners and wine tastings.