About the Chaîne

The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1248. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table.

The Chaîne is originally based on the traditions and practices of the old French royal guild of goose roasters. The goose, a type of poultry, was particularly appreciated during the Middle Ages. Its authority was gradually expanded to include the roasting of all poultry, meat, and game. The written history of the guild of “Les Oyers” or “Goose Roasters” has been traced back to the year 1248. At that time, King Louis IX, later to be Saint Louis, assigned Etienne Boileau, the Provost of Paris, with the task of bringing order into the organization of trades and guilds, developing young apprentices, and improving the technical knowledge of guild members. He gathered together the charters of more than 100 of these trades, among them the Goose Roasters.

In 1950, the Chaîne des Rôtisseurs was revived in Paris after centuries of dormancy by a group of passionate gastronomes and professionals—Jean Valby, Curnonsky (elected the “Prince of Gastronomes”), Dr. Auguste Bécart, Louis Giraudon, and Marcel Dorin. Together, they reestablished the society as the Confrérie de la Chaîne des Rôtisseurs, renewing the traditions of the ancient royal guild with a modern focus on culinary excellence and international fellowship.

Less than a decade later, the Chaîne made its way to the United States. In 1959, the Bailliage des États-Unis d’Amérique was formed, and the first American chapter—Bailliage de New York—held its inaugural dinner on October 20 of that year. This marked the beginning of a growing American presence that would eventually span over 100 chapters, including our own in Houston.

Founded on May 13, 1974, our Bailliage has carried forward the spirit of the Chaîne des Rôtisseurs in Houston for over five decades. From our very first chapître, we have gathered around the table in celebration of culinary tradition, fine wines, and shared experience. Over the years, our chapter has cultivated a vibrant community of members—professional and amateur alike—who are united by a deep appreciation for the art of dining.

We host an active calendar of dinners and formal ceremonies, some in collaboration with neighboring bailliages. We are proud to support national initiatives such as the Jeunes Chefs Rôtisseurs competition, helping nurture emerging culinary talent and contribute to the future of the profession.

Today, our chapter remains deeply engaged, honoring the Chaîne’s rich heritage while continuing to grow and evolve within the dynamic culinary landscape of Houston.