Coronavirus (COVID-19)

With the escalation of the COVID-19 global health issue we are conscious of protecting the well-being of our members, their guests, family, work colleagues and employees in the hospitality industry, and also of adhering to government directives. Sadly therefore all events arranged throughout Britain by the Bailliage of Grand Bretagne have been cancelled until further notice. Events, including postponed ones, will recommence at the earliest possible time that the situation allows.

Membership Grades

Membership in the Chaîne consists of professional and non-professional members.

Non-Professional members

CHEVALIER: The initial non-professional grade of La Chaîne. Silver medal and chain on a violet ribbon, edged in light blue.

DAME DE LA CHAÎNE: The initial non-professional grade of La Chaîne and the lady of the house. Silver medal and chain on a violet ribbon, edged in light blue.

OFFICIER: Promotion for a Chevalier or Dame de la Chaîne, who shall be an active member, or well-known personality of an association. Gold medal and chain on a violet ribbon with a red border.

GRAND OFFICIER: Exceptional promotion for an Officier - a gastronome who has distinguished himself through his efforts for La Chaîne, possible after ten years in La Chaîne, but only with approval of the President. Gold medal and chain on a violet ribbon with two red stripes and and orange stripe in the middle.

PAIR DE LA CHAÎNE: Exceptional promotion for a Grand Officier, possible after fifteen years in La Chaîne, but only with the approval of the President. Gold medal and chain on a violet ribbon, edged in orange.

Honorary titles

CHEVALIER D’HONNEUR: A high honorary title given to an important person / celebrity. Awarded only with the approval of the President. Gold medal and chain on a burgundy ribbon.

GRAND OFFICIER D’HONNEUR: The highest honorary title, given to Royalty, Head of State or Ministers. Awarded only with the approval of the President. Gold medal and chain on burgundy ribbon, edged in gold braid.

Professional members:

Kitchen

RÔTISSEUR: The initial Professional grade of La Chaîne, reserved for a young commis. Silver medal and chain on orange ribbon, with a ‘Rôtisseur’ escutcheon.

CHEF RÔTISSEUR: A chef in charge of a kitchen. Silver chain and medal on a orange ribbon, edged with red, with the ‘Rôtisseur’ escutcheon.

Front of House/Restaurant/Wine:

PROFESSIONAL DE LA TABLE: A person directly involved in restaurant service. Silver medal and chain on purple ribbon.

CHEF DE TABLE: Maître d’Hôtel or Chef de Rang who, if need be, cooks at the table. Silver medal and chain on a violet ribbon with a orange stripe.

PROFESSIONEL DU VIN: A person directly involved in viticulture. Silver medal and chain on purple ribbon with an orange stripe, and grape escutcheon.

SOMMELIER: Sommelier or Chef de Cave. Silver medal and chain on purple ribbon with orange stripe and silver grape escutcheon.

MAÎTRE DE TABLE, DAME MAÎTRE DE TABLE: Owner, manager, or director, of a restaurant and not himself involved with the running of the kitchen in the establishment. Silver medal and chain on purple ribbon with a orange stripe, edged in light blue.

MAÎTRE HÔTELIER: Owner, manager, or director, of an hotel. Silver medal and chain on purple ribbon with orange stripe, edged in light blue, with ‘Hotel’ escutcheon.

MAÎTRE SOMMELIER: Head Sommelier of a restaurant. Silver medal and chain on purple ribbon, edged in light blue, with orange stripe and silver ‘Grape’ escutcheon.

MAÎTRE RÔTISSEUR, DAME MAÎTRE RÔTISSEUR: A proprietor of a restaurant which has a revolving spit whose insignia shall be a silver medal and chain on a orange ribbon with a red border, with the ‘rôtisseur’ escutcheon.

OFFICIER MAÎTRE DE TABLE: A Maître de Table promoted for his active participation in development of the Chaîne, whose insignia shall be a gold medal and chain on a violet ribbon with a orange band with a red border.

OFFICIER MAÎTRE RÔTISSEUR: A Maître Rôtisseur promoted for his active participation in the development of the Chaîne, whose insignia shall be a gold medal and chain on a violet ribbon with a red border, with the ‘rôtisseur’ escutcheon.

OFFICIER CHEF RÔTISSEUR MAITRE D’HONNEUR: A title bestowed on important professionals who are to be particularly honoured, whose insignia shall be a gold medal and chain on a burgundy ribbon.

MAÎTRE RESTAURATEUR: Owner/manager or director of a restaurant and not himself involved with the running of the kitchen in this establishment; also a Service Programme Educator. Ribbon: Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and “Maître Restaurateur” insignia.

OFFICIER MAÎTRE RESTAURATEUR: Promotion for a Maître Restaurateur. Ribbon: Gold medal and chain on purple ribbon with orange stripe, edged in red, and “Maître Restaurateur” insignia.

GRAND OFFICIER MAÎTRE RESTAURATEUR: Special promotion for an Officier Maître Restaurateur, possible after ten years in La Chaîne, but only with approval of the President. Ribbon: Gold medal and chain on purple ribbon with a wide orange stripe and a red stripe in the middle, edged in red, and “Maître Restaurateur” insignia.

Officers of the Confrérie de la Chaîne des Rôtisseurs:

ADMINISTRATIVE COUNCIL, GRAND COUNCIL: The insignia of office shall be a gold medal and chain on a red ribbon with a gold border.

BAILLI DÉLÉGUÉ, BAILLI D’HONNEUR: Whose insignia shall be a gold medal and chain on a green ribbon with a gold border.

OFFICERS OF THE NATIONAL BAILLIAGE (THE EXECUTIVE COMMITTEE): Whose insignia shall be a gold medal and chain on a blue ribbon with a gold border.

PROVINCIAL BAILLI: Whose insignia shall be a gold medal and chain on a green ribbon with a silver border.

REGIONAL BAILLI: Whose insignia shall be a gold medal and chain on a green ribbon.

OFFICERS OF REGIONAL BAILLIAGES: Whose insignia shall be a gold medal and chain on a blue ribbon.

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Royal Crescent
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Elms Hotel