Chaîne Titles and Insignia
All members of the Chaîne des Rôtisseurs are given a "Rank" or Chaîne Title describing both their background and their position within the organization. Each member wears a Ribbon appropriate to his or her Rank at all Chaîne events.
Members are considered "professional" or "non-professional" depending on whether they are professionally engaged in the hospitality industry. A balance between professional and non-professional membership is encouraged.
The Chaîne organization exists on a local, regional, national, and international level and there are Ribbons and Insignia appropriate to every level.
We present here a listing of Titles and Insignia of interest primarily to local Chaîne members. Officers of the local Bailliage are listed under the "Officers" button at the left. Those interested in the broader organization are invited to visit our national website (see Chaîne Titles and Ribbons, Badges and Awards).
English pronunciation of many of the Chaîne Titles is also available on the national website (see Pronunciation of Chaîne Terms).
All Members:
- Officier Commandeur: Normally, special
recognition for 30 years of service to the Chaine.
An Officier Commandeur badge is placed on the upper-left lapel of the ribbon.
- Commandeur: Normally, special
recognition for 20 years of service to the Chaine.
A Commandeur badge is placed on the upper-left lapel of the ribbon.
Non-Professional Members:
- Chevalier: Amateur gastronome (male).
Silver medal and chain on a PURPLE ribbon.
- Dame de la Chaîne: Amateur gastronome (female).
Silver medal and chain on a PURPLE ribbon
Professional Members
- Maître Rôtisseur: Manager or proprietor of a restaurant with a turning spit.
Silver medal and chain on a red-bordered ORANGE ribbon with the Rôtisseur escutcheon.
- Maître Hôtelier: Hotel manager or proprietor.
Silver medal and chain on a blue-bordered PURPLE ribbon with an ORANGE central band and the Hotelier escutcheon.
- Maître Rôtisseur Traiteur: Proprietor or director of a catering establishment
possessing a turning spit.
Silver medal and chain on a red-bordered ORANGE ribbon with the Rôtisseur Traiteur escutcheon.
- Maître de Table Hôtelier: Hotel manager or proprietor who does not himself
direct the culinary operations of the establishment..
Silver medal and chain on a blue-bordered PURPLE ribbon with an ORANGE central band.
- Maître de Table Restaurateur: Restaurant manager or proprietor who does not
himself direct the culinary operations of the establishment..
Silver medal and chain on a blue-bordered PURPLE ribbon with an ORANGE central band.
- Chef Rôtisseur: Executive Chef directing a kitchen where meats or poultry
are prepared on a turning spit.
Silver medal and chain on an ORANGE ribbon with the Rôtisseur escutcheon..
- Professionnel du Vin: A person directly involved in viniculture, producing
wine or spirits, or the sale and distribution of such products.
Silver medal and chain on a PURPLE ribbon with an ORANGE central band with a grape escutcheon.
- Professionnel de la Table: A person directly involved in the growing or
raising of foodstuffs or in the production, sale, or distribution of culinary items.
Silver medal and chain on a PURPLE ribbon with an ORANGE central band with cornucopia escutcheon.