Chaîne des Rôtisseurs Bailliage de Colonial New England

Chaîne des Rôtisseurs Bailliage de Colonial New England The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Pa At spirited theme and elegant formal events.

The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts. Each year the society sponsors young chef and sommelier competitions that attract contestants from throughout the world, while the Chaîne Foundation provi

des scholarships for students in these fields. Chaîne is based on the traditions and practices of the old French royal guild of meat roasters. Revived in 1950, the society has professional and amateur members in more than 90 countries worldwide. In the United States, there are nearly 130 bailliages (chapters), each offering a variety of culinary activities to suit the interests of local members. CHAÎNE MEMBERS ENJOY THEMSELVES:

At local dinners, where chefs and vintners bring together the best of food and wine. At regional gatherings, where members network and experience the best a region has to offer. At national conventions in cities where the future of food and wine is being charted now. At international events, where old-world manners and impeccable cuisine bring members together in a spirit of camaraderie. At Société Mondiale du Vin gatherings, where members learn about and experience wines and other crafted beverages of distinction. On Brillat-Savarin trips, where members immerse themselves in the traditional food and beverages of a region.

Mediterranean dinner steeped in Turkish tradition.
04/02/2019

Mediterranean dinner steeped in Turkish tradition.

JACQUES PÉPIN INDUCTED AS CHAINE MEMBERChef Jacques Pépin was inducted as a Maitre d’Honneur by Bailli Délégué Harold Sm...
05/11/2018

JACQUES PÉPIN INDUCTED AS CHAINE MEMBER

Chef Jacques Pépin was inducted as a Maitre d’Honneur by Bailli Délégué Harold Small during a dinner of the Connecticut Bailliage on April 29, 2018. He is a legend in the culinary world, with more accolades than can be included in this brief post.

Born in Bourg-en-Bresse, France in 1935, Chef Pépin has been the chef for three Presidents of France (including Charles de Gaulle), written some 29 cookbooks, and awarded numerous James Beard Awards. He is a recipient of an Emmy Award for his television show, written a column for The New York Times and another for Food & Wine magazine, and continues to teach at Boston University. Chef Pépin is the Executive Culinary Director with Oceania, and the recipient of awards from the government of France, including Chevalier de L’Ordre des Arts et des Lettres (1997), Chevalier de L’Ordre du Merite Agricole (1992), and its highest honor, the title of Chevalier de L’Ordre National de la Legion d’Honneur.

Jacques Pépin is only the seventh person to be the recipient of this very special title with another being Julia Child, with whom he had a great friendship.

“We are honoring a wonderful chef that has literally visited us in our homes and taught many of us to cook,” stated Bailli Délégué Harold Small during the induction. “We are honored to have Jacques Pépin as a member of the Bailliage des Etats-Unis of the Chaîne des Rôtisseurs.”

The induction took place at the Union League Café, in New Haven, CT, owned by Pépin’s long- time friend, Maitre Rotisseur Jean-Pierre Vuillermet. Participants in the ceremony included Bailli Provincial Northeast Mont Stern and Bailli Ginnie Kagan (both in the photograph below). Many members of the Bailliage of Connecticut were present, including four Baillis Honoraire of the Bailliage.

Harold Small, Jacques Pépin, Mont Stern, Ginnie Kagan

Members of attended the Caymus Vineyards Wine Dinner presented by One Eleven Chop House on February 27
03/13/2018

Members of attended the Caymus Vineyards Wine Dinner presented by One Eleven Chop House on February 27

Many thanks to chef/owner Vittorio Ettore and chef de cuisine Alex Sakelakos.
12/07/2017

Many thanks to chef/owner Vittorio Ettore and chef de cuisine Alex Sakelakos.

10/24/2017
10/24/2017

Induction and dinner at the Sonoma Restaurant in the Beechwood Inn on 10/22/2017 with the Colonial Chaine des Rotisseurs

Slow-Braised Short ibs with 5-Spice and Roasted Vegetable Ragout over Creamy Parsnip Purée (paired with 2012 Kobalt Cabe...
09/13/2017

Slow-Braised Short ibs with 5-Spice and Roasted Vegetable Ragout over Creamy Parsnip Purée (paired with 2012 Kobalt Cabernet Sauvignon, Napa Valley CA. Served at Sunday's gathering. Chaîne des Rôtisseurs Bailliage de Colonial New England

French Lamb Rack with Cumin and Hoisin Sauce paired with 2014 Andrew Murray Roasted Slope Vineyard Syrah, Santa Ynez Val...
09/13/2017

French Lamb Rack with Cumin and Hoisin Sauce paired with 2014 Andrew Murray Roasted Slope Vineyard Syrah, Santa Ynez Valley, CA. Served at Sunday's gathering Chaîne des Rôtisseurs Bailliage de Colonial New England

June 25, 2017
06/27/2017

June 25, 2017

Address

555 Washington St
Wellesley, MA
02482

Website

Alerts

Be the first to know and let us send you an email when Chaîne des Rôtisseurs Bailliage de Colonial New England posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share