Awarded a Michelin star for 13 consecutive years
Bailliage of Hong Kong China
Welcome to the Bailliage of
Hong Kong China
La Chaîne des Rôtisseurs
Association Mondiale de la Gastronomie
A global community whose focus is brotherhood, friendship, camaraderie and sharing a passion for the culinary arts
With nearly 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 80 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of our association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine cuisine.
The Chaîne des Rôtisseurs invites all lovers of gastronomy, good food and fine wines to share its values of excellence and brotherhood, uniting us in the continuation of great culinary traditions
2025-05-03
international
Bermuda Chapitre - Paget
Bermuda Chapitre on May 3rd 2025 at the Coral Beach Club in Paget. Induction will start at 6:30 PM and will be followed by a cocktail reception. Dinner will be served on the club's terrace overseeing the ocean.
Contact Bailli Délégué Josée Roy-Froncioni at the following address: [email protected]. For details please visit our website at www.chainebda.com
2025-05-06
international
Chapitre of Saudi Arabia - Jeddah, Saudi Arabia
2025-05-14
international
Grand Chapitre of United States of America - Hawaii
2025-05-15
international
OMAN CHAPTER GALA DINNER HELD AT THE SHANGRI-LA BARR AL JISSAH, MUSCAT - Muscat, Sultanate of Oman
INDUCTION AND GALA TO BE HELD AT THE SHANGRI-LA BARR AL JISSAH
INDUCTION CEREMONY 6:30 PM MAJLIS ROOM
COCKTAIL: 7:30PM
GALA DINNER: BALLROOM 8PM
DRESS CODE: BLACK TIE WITH RIBBONS
2025-05-16
international
Chapitre of Dominican Republic - Santo Domingo
2025-05-16
international
Chapitre of Hong Kong - Hong Kong
Program: CDR-250006 Chaine GALA letter V3.pdf
