Kansas City Chaine des Rotisseurs

Societe Mondiale du Vin USA

Societe Mondiale is first and foremost a part of the Confrérie de la Chaíne des Rótisseurs. It is the arm of this gracious parent that focuses on enjoying, studying and appreciating fine wines and crafted beverages.

Kansas City Bailliage


		Get the latest information on upcoming events.




		Read reviews and browse photos of past events.


	Descriptions and ranks.


	Benefits of Professional Membership When the Chaîne des Rôtisseurs was re-established in Paris in 1950, two of the five founding members were professionals—a rôtisseur and a grillardin. They were soon joined by restaurateurs, hoteliers, caterers, food and wine producers, and others. About one quarter of the world-wide Chaîne membership today continues to be made up of professionals. The experience, guidance and interest of our professionals has brought our Confrérie to its present respected place in the world of gastronomy. To honor the important role of professionals in our society, the Chaîne des Rôtisseurs recognizes their contribution in many ways. One of the ways we recognize our professional members is by publishing a directory of Affiliates on the Chaine's national website. The Professional Plaque Upon induction, each professional member receives a handsome, full-color enamel plaque which can be displayed outside or within their establishment. Since Chaîne membership is offered only to the finest restaurateurs and hoteliers, the plaque proclaims excellence in food and service. Please note, however, that the plaques remain the property of the Chaîne des Rôtisseurs and can be displayed only so long as the member remains in good standing and is normally present at the property. Professional members may also use the Chaîne logo on menus, brochures or in news releases so long as it is accompanied by the member's name, Chaîne title, and the legend "Confrérie de la Chaîne des Rôtisseurs.'' Restaurant and Hotel Guide The Professional Members Committee produces an annual listing of all the restaurants and hotels where professional members are located. This guide is circulated to all U.S. members and to the officers of the major bailliages abroad. Many of our members go out of their way to patronize Chaîne affiliates when they are traveling. Since our members are known for their sophistication in dining, they are frequently called upon to recommend restaurants and hotels to their non-member friends and associates and are most comfortable in suggesting a fellow member's establishment. There is no charge for these listings. Gastronome Our full-color Gastronome magazine reports on outstanding events held around the country. Whenever possible, we include photos and bios of member chefs and managers of host establishments. Professional Challenge Hosting a Chaîne des Rôtisseurs event offers the opportunity to showcase exceptional skills and creativity for an appreciative, knowledgeable audience. Many establishments use these events as a motivational experience for their staff. Those who "work'' a Chaîne dinner from planning to the final accolades remember it for a long while. Jeune Commis Competition The national Chaîne des Rôtisseurs organization sponsors an annual young cooks competition with participants coming from the kitchens of member establishments. Regional winners go on to compete in a national finals with the top scorer of that going on to the international competition held in a different Chaîne country each year. Awards are presented at all levels. The Chaîne des Rôtisseurs Foundation Through its special tax-exempt foundation and in conjunction with the major culinary teaching institutions, the Confrérie provides significant help to students of the culinary and viticultural arts. Funds are raised through member contributions, auctions, etc. Professional Ranks In keeping with the traditions of the ancient guild of rôtisseurs, our society has established a series of distinctive titles and decorations. The titles bestowed upon incoming professional members depend upon their present functions and whether they have direct responsibility for a kitchen and if the kitchen has a turning spit, as follows: Rôtisseur - Young professional who works with a tuning spit or grill. Chef Rôtisseur - Chef directing a kitchen with a turning spit or grill. Maître Rôtisseur - Proprietor or manager with responsibility for directing the kitchen of a restaurant or hotel with a turning spit or grill. Maître Rôtisseur Traiteur - Proprietor or manager with responsibility for directing the kitchen of a catering establishment with a turning spit. Maître de Table - Proprietor or manager of a restaurant who does not direct the culinary operations of the establishment. Maître Hotelier - Hotel Manager or Proprietor. Professionnel du Vin - Sommeliers, viticulturists, winemakers, wine merchants, etc. Professionnel de la Table - Food producers and purveyors.