Article 1

Admission to the Chaîne des Rôtisseurs

      All applications for admission to the Chaîne des Rôtisseurs must be made using the special “application form” prescribed and printed by the Chaîne Board of Directors. Such form must be accompanied by a summary of payable dues and fees and a description of what such payments cover.

      The candidate must respond truthfully to all the questions and date and sign the form. The mailing address where the applicant would like to receive his/her mail must be underlined. The form must be countersigned by two sponsors whose names shall appear legibly and who shall both be members in good standing of the Chaîne. The date and the amount of the sum paid to the Argentier shall be clearly indicated.

      The completed form shall be sent to the Regional Bailli, along with a proper check made out to the Chaîne des Rôtisseurs covering admission fees and dues for the first year. First year fees for all candidates for membership shall include admission fees, dues for the current year, medal, chain, ribbon, diploma given after induction, membership card, two plaques for the Maîtres Rôtisseurs, Grillardins or de Table (one for the outside and one for the inside).

      Once the Regional Bailli has received the completed and legible admission form, along with the payment made out to the Chaîne des Rôtisseurs, the Regional Bailli must give his/her confidential opinion on the candidacy. For Bailliages outside France, the Regional Bailli shall send the form to the National Argentier. The National Argentier shall receive the form and the accompanying payment and shall stamp on the form the date and amount received. The form shall then be sent to the Bailli Délégué. The Bailli Délégué shall keep the form in the archives of the National Bailliage. A copy shall be sent to the Grand Chancelier in Paris, with the confidential opinion of the Bailli Délégué and Regional Bailli. In all cases, the opinions of the sponsors the Regional Bailli and/or the Bailli Délégué shall remain strictly confidential.

      The Admissions and Removals Committee may, for practical purposes, make such exceptions as it deems appropriate from the present “Réglement Intérieur” concerning admissions and promotions, whether for amateur or professional members. It must nevertheless so inform the Board of Directors and the Conseil Magistral.

Article 2

Nominations, promotions and removals

      The members of the Admissions and Removals Committee, designated by the Board of Directors, shall meet upon convocation of the Grand Chancelier, examine all applications and vote upon the outcome of such applications.

      The nominations and promotions shall be made in the name of the Conseil Magistral and the interested party shall be informed by the Grand Chancelier.

      The nomination made by the Grande Chancellerie, along with membership card, shall be sent to the Baillis to be forwarded to the interested parties.

Once the new member has been nominated, he/she shall receive the insignia of his/her title during a formal meeting of his/her choice.

Membership shall be terminated by:

      The Admissions and Removal Committee shall be presided by the Grand Chancelier and may be convened by any of its members as well as by any member of the Conseil Magistral, any member of the Conseil d'Honneur or any Bailli National, Bailli Régional or Bailli Provincial.

      Decisions of the Admissions and Removals Committee may be made through written consultations. Decisions shall be made by simple majority vote of the members of the Admissions and Removals Committee.

Article 3

Inductions

      Each person named a member of the Chaîne des Rôtisseurs must officially receive insignia indicating title during a formal meeting. The applicant's admission fees must be paid-up.

      There must be a minimum of 20 inductees to conduct an Induction Ceremony. Exceptional derogations may nevertheless be granted by the Grand Chancelier when circumstances so justify.

      The Induction Ceremony must be personally directed by a member of the Conseil Magistral.

      Before receiving the insignia indicating rank, the applicants must take the oath of the Rôtisseurs. Inductions and insignia shall always be given during a formal meeting previously approved by the Grand Chancelier, never during or after an amical dinner.
 

Article 4

Diploma

      After induction, the members of the Chaîne des Rôtisseurs who have signed the induction record shall be issued their diplomas. In case of promotion, a new induction shall be necessary and a new diploma shall be issued, the cost being included in the promotion fees.
 

Article 5

Titles, Grades, and Insignia

1. Ecuyer Tranchant: Title corresponding to the first grade of the Chaîne des Rôtisseurs. Silver Medal and Chain on a purple 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: Title (female) corresponding to the first grade of the Chaîne des Rôtisseurs. Same decoration as Chevalier.

   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.

   Pair: Gastronome, promoted from Officier. Gold medal and Chain on an orange-bordered purple ribbon.

   Chevalier d'Honneur: Highest honorary title to be given to an important personality. Gold medal and Chain on dark purple moiré ribbon.

2. Professional titles

   Rôtisseur: Young Rôtisseur who works with a revolving spit. Can only be named if sponsored by his/her employer, a member of the Chaîne, or two other Professional Members. Silver medal and chain.

   Grillardin: Young Rôtisseur who works with a grill. Can only be named if sponsored by his/her employer, a member of the Chaîne, or two other Professional Members. Silver medal and chain.

   Chef Rôtisseur: Chef directing a kitchen where meats are prepared on a revolving spit. Can only be named if sponsored by his/her employer, a member of the Chaîne, or two other Professional Members. Silver medal and chain on an orange ribbon with the special “Rôtisseur” escutcheon.

   Chef Grillardin: Chef directing a kitchen that does not have a revolving spit, but does have a grill. Can only be named if sponsored by his/her employer, a member of the Chaîne, or two other Professional Members. Silver medal and chain on an orange ribbon with the special “Grillardin” escutcheon.

   Chef de Table: Maître d'Hotel, executive Chef cooking at the table in an establishment approved by the Chaîne des Rôtisseurs. Must be sponsored by his/her employer, a member of the Chaîne, or two other Professional Members. Silver medal and chain on a purple ribbon with an orange border.

   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 Rôtisseur: Restaurant manager or proprietor who has a revolving spit. Silver Medal and Chain on a red-bordered orange ribbon with the special “Rôtisseur” escutcheon.

   Maître Grillardin: 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 with the special “Grillardin” escutcheon.

   Maître Rôtisseur 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 “Rôtisseur Traiteur” escutcheon.

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

   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.

   Officier Maître de Table Restaurateur: Promoted from Maître de Table. Must have attained at least five years of membership since induction as Maître de Table. Gold Medal and Chain on a red-bordered purple ribbon with an orange band.

   Officier Maître Rôtisseur: Promoted from Maître Rôtisseur. Must have attained at least five years of membership since induction as Maître Rôtisseur. Gold Medal and Chain on a red-bordered purple ribbon with an orange band, with the special "Rôtisseur'' escutcheon.

   Officier Maître Grillardin: Promoted from Maître Grillardin. Must have attained at least five years of membership since induction as Maître Grillardin. Gold Medal and Chain on a red-bordered purple ribbon with an orange band, with the special “Grillardin” escutcheon.

   Officier Maître Hotelier: Promoted from Maître Hotelier for his/her active participation in development of the Chaine. Must have attained at least ten (10) years of membership since induction. Gold medal and chain on a red-bordered purple ribbon with an orange central band with the Hotelier escutcheon.

   Grand Officier Maître Rôtisseur: Exceptionally promoted from Officier Maître Rôtisseur. Gold Medal and Chain on an orange-bordered purple ribbon with a red band, with the special “Rôtisseur'”escutcheon.

   Grand Officier Maître Grillardin: Exceptionally promoted from Officier Maître Grillardin. Gold Medal and Chain on an orange-bordered purple ribbon with a red band, with the special “Grillardin”' escutcheon.

   Grand Officier Maître de Table Restaurateur: Exceptionally promoted from Officier Maître de Table. Gold Medal and Chain on an orange-bordered purple ribbon with a red band.

   Grand Officier Maître Hôtelier: Exceptionally promoted from Officier Maître Hôtelier. Gold Medal and Chain on an orange-bordered purple ribbon with a red band with the special “Hôtelier” 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.

3. Chaîne Board Members

   Conseil d'Honneur, Board of Directors and Conseil Magistral: Gold Medal and Chain on a gold-bordered red moiré ribbon.

   Bailli d'Honneur, Bailli Délégué: Gold Medal and Chain on a gold-bordered green moiré ribbon.

   Board of National Bailliages: Gold Medal and Chain on a gold-bordered blue moiré ribbon.

   Provincial Bailli: Gold Medal and Chain on a silver-bordered green moiré ribbon with the province (state) escutcheon.

   Regional Bailli: Gold Medal and Chain on a green moiré ribbon with the provincial escutcheon.

   Board of Bailliages: Gold Medal and Chain on a blue moiré ribbon with the provincial escutcheon.

4. Commandeur of the Chaîne

   The “Commandeur” plaque shall be given, upon request, to any member of the Chaîne who has regularly participated, without interruption, in the Chaîne for at least twenty years since induction.

Article 6

Promotions

      Promotions may be awarded to any paid-up member who has devoted himself to the Chaîne activities, but may only be received after two years for non-professional members and five years of membership for professional members, as from the induction date in the title they hold.

      No promotion may be considered unless the dues of the concerned member are paid-up.

Article 7

Professional Members rules and regulations

      One of the most important functions of the Chaîne des Rôtisseurs is its various activities for maintaining and up-holding the standards of gastronomy throughout the world.

1. Maîtres: Candidates for membership as Maître must be presented by two sponsors, each of them being Chaîne members for at least two years or having an administrative title.

   The printed “application form”shall be completed, dated, signed by the candidate and shall bear the stamp of his/her establishment. The candidate shall add to this form as much information as possible (pictures, articles, ...) about his/her restaurant, or possibly hotel, and shall provide references on his/her professional past.

   The file shall then be forwarded to the Regional Bailli along with the payment to the Chaîne des Rôtisseurs covering the fees for the first year.

   As soon as received, the file shall be forwarded by the Regional Bailli to the Bailli Délégué who shall give his/her opinion.

   In the event this opinion is not favorable, the Regional Bailli shall be confidentially informed by the National Bailli Délégué.

2. Admission

   No candidate can be admitted if the establishment for which the application is recorded does not own a grill or revolving spit permanently working that is of an appropriate size for the establishment.

   Grilled meat or roasted meat must be included in all the menus served.

   In any case, it is specified that the titles attributed to members may be subject to revision at any time.

   Professionals, owners or employees, cannot be admitted to the Chaîne if they do not direct or work in a restaurant open to the public. Establishments such as canteens, canned food factories shall be excluded from membership.

3. Menus use of the Chaîne insignia

   In case of removal or resignation, the professional member shall immediately remove said escutcheon from the menus and from all other materials.

   The use of the insignia of the Chaîne des Rôtisseurs to advertise any product whatsoever, is strictly forbidden, under penalty of immediate removal. In the event a professional member acts in such a manner, he/she will be subject to legal action.

4. Employees

   The employees shall be noticed for their professionalism, presentation and cleanliness. As often as possible, server's uniforms shall display the Chaîne escutcheon. When the owner of the establishment is absent, he/she shall designate a qualified replacement.

   Chefs and assistants: applications for Chef Rôtisseur, Chef Grillardin, Chef de Table, Rôtisseur or Grillardin shall only be reviewed if the applicant has been working for at least six months for his/her employer if said employer, a Chaîne member, agrees to be his/her first sponsor.

   In the event a Chaîne establishment employee leaves said establishment, he/she agrees to refrain from wearing the insignia if the employer of his/her future establishment is not a member of the Chaîne.

5. Plaques

   Once nominated, Maîtres shall receive two plaques: one must be affixed outside the establishment and the other shall be shown inside the restaurant.

   Such plaques shall be on deposit and shall remain the exclusive property of the Chaîne des Rôtisseurs. The privilege of using such official material is limited to those with continuing membership in good standing in the Chaîne.

   Should a Maître leave a Chaîne-approved establishment, or should he/she resign or be removed, he/she agrees to surrender the plaques to the Regional Bailli within eight days following his/her departure. The same rule shall apply should the person in charge of the relevant Bailliage observe that the establishment in question does not maintain a level of cuisine, service and hospitality compatible with the quality of a member of the Chaîne des Rôtisseurs. if the plaques are not returned, by express agreement the person responsible for the Bailliage of the Chaîne des Rôtisseurs shall have the right to recover them.

   Each Bailliage National must implement procedures of a nature facilitating observance of such rules, which are an essential condition for maintaining quality and excellence.

6. Accommodation

   Not only must the main areas of the establishment be perfect, but all the other areas (Kitchen, office, back rooms and rest rooms, etc...) must also be of the greatest cleanliness, all providing the impression of excellence and comfort.

7. Insignia

   Any member who has booked in a Chaîne restaurant as a Chaîne member is entitled to be welcomed by the owner and its staff wearing their insignia.

   The full insignia (i.e. Medal and Chain on a ribbon) may be replaced by the medal with the Chain or Medal without the ribbon, which is more convenient to wear during service.

   Such items as are described above may be immediately supplied upon request.

8. Chaîne Members in a Chaîne establishment

   Chaîne members who announce themselves shall be served with the greatest attention; this is moreover in the interest of our Maîtres, as they are our best critics.

   It is desirable during a visit by Chaîne members in their establishments that, in their home, tables be set with dishes, glasses, forks, napkins, etc. bearing the arms of the Chaîne.

9. Menu & wine list

   The menu or wine list must offer a sufficient choice of quality dishes and beverages.

10. Amical dinners

    Any professional member has the obligation to make himself available to his/her Bailli to organize an amical dinner, on a mutually agreed-upon date.

11. Advertisement

    Advertisement related to a professional member's establishment shall always correspond to reality, be in good taste and avoid being excessive.

12. Transfer of a Chaîne establishment

    The successor of a professional member of the Chaîne shall not be automatically admitted to the Chaîne des Rôtisseurs, he/she must apply for admission.

    Such is the case for a professional member who takes on another establishment and wishes to remain Maître. He/she must fill out an application which will be reviewed pursuant to the rule.

13. Plurality of Chaîne establishments

    The Chaîne professional member affiliation shall only be valid for one establishment. Should the candidate own or manage a chain of restaurants, his/her admission can only be granted for the designated establishment or room.

    Such kind of restriction is also valid for establishments having several categories of rooms in the same building. A member is formally prohibited from using the Chaîne insignia on menus or plaques, in other rooms in the establishment. This plaque must appear in the entrance to or inside the room, naming room recognized. Likewise, in advertisements, only this room shall be mentioned.

Article 8

Organization of Bailliages

National Bailliages

      In each country where a National Bailliage of the Chaîne des Rôtisseurs has been organized in conformity with local laws and administered under the direction of the Conseil d'Administration, it shall be presided over by a Bailli Délégué named by the Grand Chancelier and the Conseil d'Administration.

The Board of Directors of a National Bailliage shall be made up as follows:

      Bailli Délégué (National President): the Chief Executive Officer who presides at all Meetings of the Board of Directors and the General Assembly. The range of duties and scope of authority delegated to the Bailli Délégué are as established from time to time by the Board of Directors in furtherance of the primary mission of achieving, directing and supervising execution of the Board's policies.

      Chancelier (Vice President): in charge of general administration and performs the duties of the Bailli Délégué during his absence or incapacity.

      Argentier (Secretary-Treasurer): charged with the collection and holding of all funds of the Society (including all Fees and Dues) and supervises the payment of all bills authorized by the Bailli Délégué or the Chancelier. He is responsible for keeping the accounts of the Society and preparing a balance sheet which he must present each year for the approval of the General Assembly of the bailliage. He is responsible for keeping and maintaining the Minutes of all Meetings of the Board of Directors and the General Assembly.

      Conseiller Gastronomique: responsible, under the direction of the Bailli Délégué, for the planning, coordination and realization of all Board of Directors and General Assembly Meetings.

      Conseiller Culinaire: coordinates the Jeune Commis Rotisseur program and is in charge of developing and supervising new programs of benefit to students of the culinary arts and such special tasks as may be delegated by the Bailli Délégué from time to time.

      Conseiller des Professionals: coordinates the activities and enhances the reputation of the Society's Professional Membership and is in charge of developing and supervising new programs of benefit to said Members.

      Chargé de Presse: in charge of press relations and Society publications under the direction of the Bailli Délégué and Board of Directors and is responsible for regular communication with other National Bailliages and the International Society to ensure inclusion of news about the Society in appropriate international publications.

      Chargé de Missions: responsible for membership development and such other duties as may be assigned by the Bailli Délégué from time to time.

      Grand Echanson: if l'Ordre Mondial des Gourmets Dégustateurs is active within the bailliage, this officer may be named to organize, coordinate and administer the activities of l'Ordre within the Society at the direction of the Board of Directors and the Bailli Délégué.

Bailliages Régionaux

The Baillis Régionaux are the delegates of the Chaîne in a region or an area. They have the responsibility of recruiting new members, organizing Chapitres, dinners, and other events. The Board of Directors helps the Bailli Régionaux carry out the Chaîne's program at the highest possible level, especially in regard to the organization of dinners, the preparation of meetings, of exhibitions and Chapitres, liaison with public and private groups, gastronomique, wine and folklore associations, the press, and the recruitment of new members.

The Board of Directors of a Bailliage Regionaux is made up of the following officers: