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About the Bailliage de Newport Beach


Newport Beach Chapter of the Confrérie de la Chaîne des Rôtisseurs

The Chaîne des Rotisseurs, Bailliage des Etats-Unis, unites professional and amateur gastronomes in a private, not for profit, society.  The Association’s purpose is to promote the culinary arts and those of enology and hospitality through example, education and camaraderie.

Based on the great tradition and high standards of the medieval French guild Oyers Rotisseurs, or goose roasters, our confrérie celebrates the pleasures of the table while enjoying the classic and evolving cuisines of the world. We encourage the development of young professionals by awarding scholarships and sponsoring competitions throughout the world. As a part of an international organization, we foster friendships among our members worldwide.

The primary objective of the Newport Beach Bailliage is to promote lasting friendships through the enjoyment of food and wine.  The Bailliage fosters the interaction of chefs and members in providing presentations of food and wine.  This dining experience remains unique and difficult to equal outside the Chaîne.


Chaîne Newport Beach Cuisine


Historically, our chapter has emphasized classic and innovative French cuisine while recognizing the other great cuisines of the world, and our Board Members take great pride in organizing elegant and sophisticated, yet accessible, events for our members and guests.  From time-to-time we will duplicate menus as prepared by celebrated chefs.  The various wine regions of the world will be explored by educational events and dinner presentations.  It is our goal whenever possible to show the relationship between friendship, cuisine, wine, music and art.

Finally, as we enjoy the companionship of our own chapter, we emphasize long-term commitment to our own members, other chapters, and the international Chaîne.

History of the Chaîne des Rôtisseurs

It was in the year 1248, under Saint Louis, King of France, that the Guild of Rôtisseurs was formed. Originally limited to roasters of geese (“Ayeurs”), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaîne’s induction ceremony for new members and elevation in rank of deserving members). One of the most prosperous of the Guilds, La Chaîne comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaîne suffered significant loss of membership and was dissolved. Gastronomically speaking, 160 uneventful years passed until the revival of La Chaîne in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal – to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrèrie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.

The Chaine Today

Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. Tens of Thousands of people have participated in Chaine events annually in its activities throughout the world with 6,000 members in the USA alone. Bailliages (Chapters) in more than 80 countries coordinate their programs through La Chaîne’s international headquarters in Paris. In the United States, La Chaîne has approximately 130 local chapters. The National office is located in Madison, New Jersey on the Farleigh Dickinson University Campus. Underlying La Chaîne’s growth is the organization’s sense of purpose. A key criterion which distinguishes La Chaîne from other organizations involved in wine or food is the interrelation between amateur and professional. In La Chaîne we strive for balanced membership representing professionals involved in food preparation, service in hotels, private clubs and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well-traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.

National Competitions & Further Learning

Visit our national website for competitions or more general information.

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