Peripherique Chapter of the Confrérie de la Chaîne des Rôtisseurs
The Peripherique Chapter of the not for profit Confrerie de la Chaine des Rotisseurs was formed in 1985 and are a dynamic group of professional individuals who share a passion for fine cuisine and wines based on education, and camaraderie around the table. We aim to organize between a half dozen and ten events a year alternating between more formal Chaine dinners and discovering new and emerging tables through “amicale “or less formal events.
History of the Balliage Peripherique
History of the Balliage Peripherique. We started as the Northern Virginia Bailliage of La Confrèreie de La Chaîne des Rôtisseurs which was formed on November 9th, 1985. Mr. Paul Chapman was elected Bailli of this nascent chapter at that time.
On November 27th of 1988, Dr. David A. Wilson became Bailli of the fledgling Bailliage and led it with great, great success until he was called upon to serve on the National Board of La Confrèreie de La Chaîne des Rôtisseurs. He relinquished the reins and was succeeded by Chip Brennan as Bailli, on November 28th, 1990.
Steve Alpern was subsequently elected Bailli on July 1st, 1996. Damian Buckley was selected to become Bailli on September 28th, 2002, and served as Bailli for an astounding 15 years. During Damian’s tenure, the Bailliage was renamed Le Bailliage du Périphérique as a nod to our Parisian roots- the périphérique is known as the ring road around Caen Normandy. This was also a significant milestone in that it recognized the population and culinary growth of those areas outside of the District of Colombia. The greater Metropolitan Washington DC geographic area is better known as the “DMV” for the District, Maryland, and Virginia has become a nationally recognized culinary destination.
On May 6th, 2016, Ambassador Adam Blackwell was elected as our current Bailli.
Le Bailliage du Périphérique continues to hold high the tenets and traditions established by the re-founding of La Confrèreie de La Chaîne des Rôtisseurs in 1950, which is the enjoyment of superlative cuisine, matched with finely crafted beverages, enjoyed by friends and acquaintances in a convivial atmosphere at the table. We continue to provide very strong moral and scholarship support for the Culinarians and Oenophiles who provide us all with the bounty of their efforts. Please feel free to join us at any time, as we would welcome you warmly amongst us all!
Vive la Chaine!
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. More than 80,000 persons participate annually in its activities throughout the world with 6,000 members in the USA. 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 New York City. 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.