ribbons of the Confrérie de la Chaîne des Rôtisseurs


Conseil d'Honneur, Conseil Magistral
Administrative Council, Grand Council of the parent body

Gold medal on a red ribbon with a gold border.


Bailli d'Honneur, Bailli Délégué

Gold medal and chain on a green ribbon with a gold border.


Conseil National
Officers of the Society (Council)

Chancelier, Argentier,
Chambellan, Conseiller Gastronomique, Conseiller Culinaire, Conseiller des Professionals, Conseiller des Bailliages, Chargé de Presse, Chargé de Missions
 

Gold medal and chain on a blue ribbon with a gold border.


Regional Bailli
Regional Bailli as appointed by the parent body

Gold medal and chain on a green ribbon with the escutcheon of a region or state.


Conseil Regional

Vice Chancelier-Argentier,
Vice Conseiller Gastronomique,
Vice Conseiller Culinaire,
Vice Chargé de Presse,
Vice Chargé de Missions,
Vice Echanson

Gold medal on a blue ribbon without gold border.

 

Pair
Gastronome, promoted from officier. Gold medal and chain on an orange-bordered purple ribbon.
   

Officier
Gastronome promoted from Chevalier, active member of the Chaîne, personality, President of an association deserving to be honored. Gold medal and chain on a red-bordered purple ribbon.

 

Chevalier D'Honneur

The highest honorary title that can be given to an important personality. Gold medal and chain on a dark purple moire ribbon.

 


 

Chevalier

Title granted to a Gastronome promoted from Ecuyer or, should the Bailli so decide, title corresponding to the first grade of the Chaîne des Rôtisseurs. Silver medal and chain on a light blue-bordered purple ribbon.

Dame de la Chaîne

The Lady of the house


Ecuyer

Title corresponding to the first grade of the Chaîne des Rôtisseurs. Silver medal and chain on a purple ribbon.

 



Grand Officier Maître de Table Restaurateur
Exceptionally promoted from Offcier Maitre de Table. Gold medal and chain on an orange-bordered purple ribbon with a red band.

Grand Officier Maître Rôtisseur
Exceptionally promoted from Officier Maitre Rôtisseur. Gold Medal and chain on an orange -bordered purple ribbon with a red band, with the special "Rôtisseur" escutcheon.

 

Officier Maître de Table

A Maitre de Table promoted by the Council for his active participation in the development of the Chaîne. Gold medal and chain on a violet ribbon with an orange band and a red border.

Officier Maître Rôtisseur

Promoted from Maitre Rôtisseur. Must have attained at least five years membership since induction as Maitre Rôtisseur. Gold medal and chain on a red-bordered purple ribbon with an orange band, with the special "Rôtisseur" escutcheon.

Officier Maître Hotelier
Promotion of a Maitre Hotelier for his/her active participation in development of the Chaîne. Must have attained at least ten years of membership since induction.
Gold medal and chain on a red-bordered purple robbon with an orange central band with the Hotelier escutcheon.

 

 

 

 

 

Maître Rôtisseur, Dame Maître Rôtisseur

Restaurant manager or proprietor who does not have a revolving spit, but does have a grill. Silver medal and chain on a red-bordered orange ribbon.

 


Maître de Table Restaurateur

Chaîne-approved restaurant manager or proprietor, who does not personally direct the culinary operations of the establishment. Silver medal and chain on a blue-bordered purple ribbon with an orange band.

Maître Hotelier
Hotel manager or proprietor.
Silver medal and chain on a purple ribbon with an orange cetral band, blue border with the Hotelier escutcheon.

Maître Rotisseur Traiteur
Proprietor of a catering establishment or charcuterie possessing a revolving spit.
Silver medal and chain on a red-bordered orange ribbon with the special "Rotisseur Traiteur" escutcheon.

 



Chef Rôtisseur

Chef directing a kitchen where meats or poultry are prepared on revolving spit. Silver chain an medal on an orange ribbon with the special 'Rôtisseur' escutcheon.

 

 

Rôtisseur


Young Rôtisseur who works with a revolving spit. Silver medal and chain.

 


 

Professionnel du Vin


A person directly involved in viticulture, 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 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.

 

Professional Members Honorariat
When they wish to retire, Professional members may apply to receive the honorariat which will be awarded with the final approval of the Bailli Délégué.