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Chaîne Atlanta Bailliage

The Atlanta Bailliage is the second oldest bailliage in the country—founded on January 7, 1960. We’ve had 60 years of gourmet experiences and outstanding wine. Our members share in that southern hospitality Atlanta is known for—our camaraderie, fellowship, and fun ensures a good time.

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Becky Lukovic
Bailli
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About the Atlanta Bailliage

/About the Atlanta Bailliage
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Atlanta Chapter of the Confrérie de la Chaîne des Rôtisseurs

The Atlanta Bailliage is the second oldest bailliage in the country—founded on January 7, 1960. We’ve had 60 years of gourmet experiences and outstanding wine. Our members share in that southern hospitality Atlanta is known for—our camaraderie, fellowship, and fun ensures a good time.

Our mission is to provide outstanding and unique culinary experiences with regional chefs to enjoy the cuisine of the table and to promote local restaurants and chefs whose passion for elevated and authentic cuisine puts them on the top of our ‘Must Try” list.

The Atlanta Mondiale—focusing on wine, beer, and spirits—offers educational experiences in an approachable setting. We offer blind wine tastings, paulee-style wine explorations, expert-led experiences, casual dinners such as low country boils and picnics, and fun events such as bringing rosé to an Atlanta Braves suite on a Sunday afternoon.

T&M Arzak Egg I soft coddled yolk, lemon clabbered cream, chicken skin, sorghum & chive
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Chaîne Atlanta Wine Cellar and Dinners

Our private wine cellar gives our bailliage the opportunity to serve propertly-aged wines that match the excellence of the chef’s creations. Each year, we seek fine wines to age to perfection so our cellar is continually in that sweet spot of wines to enjoy now and wines to enjoy later.

The Atlanta Bailliage meets four to five times per year to enjoy our signature Chaine dinners, four to six times per year to enjoy Mondiale events, and a few extra times per year to meet in small groups with our Chaine on the Town dine-around experiences.

We look forward to hosting you at our next dinner—give you a big, southern hug, and share a toast of viva la chaine, ya’ll!

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.

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National Competitions & Further Learning

Visit our national website for competitions or more general information.