Chaîne des rôtisseurs

Rôtisseur

The initial Chaîne Professional grade. Reserved for a young commis.

Silver medal and chain on orange ribbon with “Rôtisseur” insignia

Chef Rôtisseur

Sous Chef, Chef de partie, Culinary Educator.

Silver medal and chain on orange ribbon edged in red with “Rôtisseur” insignia

Maître Rôtisseur

Owner, Director, Manager, Head Chef, Culinary Programme Director involved in the running of the kitchen at a catering establishment.

Silver medal and chain on orange ribbon with two red stripes and “Rôtisseur” insignia

Officier Maître Rôtisseur

Promotion for a Maître Rôtisseur.

Gold medal and chain on orange ribbon with two red stripes and “Rôtisseur” insignia

Grand Officier Maître Rôtisseur

Special promotion for an Officier Maitre Rôtisseur, possible after ten years of Chaîne membership, but only with approval of the President.

Gold medal and chain on orange ribbon with a red stripe in the middle and “Rôtisseur” insignia

Professionnel de la Table

A person directly involved in restaurant service.

Silver medal and chain on purple ribbon with “place setting” insignia

Chef de Table

Maitre d'Hôtel, Chef de Rang, Restaurant Service Educator who, if needs be, cooks at the table.

Silver medal and chain on purple ribbon with orange stripe

Sommelier

Sommelier or Chef de Cave, Wine Educator.

Silver medal and chain on purple ribbon with orange stripe and “bottle and glass” insignia

Maître Restaurateur

Owner/manager or director of a restaurant who is not involved with the running of the kitchen in his/her establishment; a Service Programme Educator.

Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and “Maître Restaurateur” insignia (not shown in this photo)

Maître Hôtelier

Owner/manager or director of a hotel, Senior Hotel School Educator.

Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and “Hôtelier” insignia

Maître Sommelier

Head Sommelier of a restaurant, Senior Wine Educator.

Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and “bottle and glass” insignia

Officier Maître Restaurateur

Promotion for a Maître Restaurateur.

Gold medal and chain on purple ribbon with orange stripe edged in red and “Maître Restaurateur” insignia (not shown in this photo)

Officier Maître Hôtelier

Promotion for a Maître Hôtelier.

Gold medal and chain on purple ribbon with orange stripe, edged in red, and “Hôtelier” insignia

Officier Maître Sommelier

Promotion for a Maître Sommelier.

Gold medal and chain on purple ribbon with orange stripe, edged in red, and “bottle and glass” insignia

Grand Officier Maître Restaurateur

Special promotion for an Officier Maître Restaurateur, possible after ten years of Chaîne membership, but only with approval of the President.

Gold medal and chain on purple ribbon with a wide orange stripe and a thin red stripe in the middle, edged in red, and “Maître restaurateur” insignia (not shown in this photo)

Grand Officier Maître Hôtelier

Special promotion for an Officier Maître Hôtelier, possible after ten years of Chaîne membership, but only with approval of the President.

Gold medal and chain on purple ribbon with a wide orange stripe and a thin red stripe in the middle, edged in red, and “Hôtelier” insignia

Grand Officier Maître Sommelier

Special promotion for an Officier Maître Sommelier, possible after ten years of Chaîne membership, but only with approval of the President.

Gold medal and chain on purple ribbon with a wide orange stripe and a thin red stripe in the middle, edged in red, and “bottle and glass” insignia

Professionnel du Vin

A person directly involved in viticulture, including an owner, director, manager, of a vineyard and/or a winery, a winemaker, a director of a wine academy or wine educational program, a distributor of wine and crafted beverages, and an owner of an exclusive wine boutique.

Silver medal and chain on purple ribbon with orange stripe, edged in light blue and “grape” insignia (not shown in this photo)