Chaîne Baillage de Connecticut

The Connecticut Chapter of the not-for-profit Confrérie de la Chaîne des Rôtisseurs is a dynamic group of food and wine enthusiasts, in excess of 150 members, with discerning palates who share a common interest in a passion for fine cuisine and wines based in education, camaraderie and fun around the table.

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Ginnie Kagan

About Chaine

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Connecticut Bailliage of the Confrérie de la Chaîne des Rôtisseurs

The Connecticut Bailliage of the Chaine des Rotisseurs was founded over 50 years ago in 1965. In the Chaine tradition, our mission is to celebrate fine wine, cuisine and camaraderie around the table. We hold multiple events each year at some of the finest restaurants in the region including Olea, Union League Café, South End, and the Saybrook Point Inn. Our Baillage has held events with some of the finest chefs in Connecticut including Jacques Pepin, who has been an Honorary member of our Connecticut Bailliage since 2018.

The Connecticut Bailliage is very honored to have the created the memorial scholarship in the memory of one of our, and the Chaine’s most distinguished members, Dr. Gabor Huszar. This award is presented to one exemplary student in the culinary / hospitality track to aid with tuition. At our holiday Gala each year, we present the award to the student as part of the celebration of the table and the future of the Chaine.


Chaîne Connecticut Wine Cellar Collection


Our Baillage is one of the very few U.S. Chaine Bailliages to have its own wine cellar which contains over a thousand bottles. We have enjoyed some of the finest wines ever produced including 1978 Chateau Latour, 1989 Chateau D’Yquem, 2001 Clos de Tart & a six vintage flight of Thomas Pinot Noir. Our “Mondiale” events each year are centered around education in all facets of viticulture, winemaking, and spirits.

We invite you to join us at one of our exciting and memorable events in celebrating gastronomy, the table and camaraderie!


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.