The next Chaîne country - all being well
Cultural and culinary diversity
A world-class destination for gastronomy, culture and fellowship
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Kelowna (British Columbia), January 16, 2026
A journey of friendship, fellowship and the world at my table
Shanghai, January 9, 2026
Interview with a well-respected Chaîne member
January 16, 2026
Slow roasted goat kid
Closely associated with Nigerian cuisine
January 12, 2026
The heart of South Asian comfort food
Escaldes-Engordany, January 1, 2026
Wishing you a Happy 'Chocolate' New Year!
December 11, 2025
A hearty dish steeped in tradition
The ancient grain of the Aztecs
Rostock, December 8, 2025
Announcing the new Bailli
November 28, 2025
The hearty stew of South Asia
Colombia's comforting national treasure
November 9, 2025
The slow-cooked soul of South Asian cuisine
Chile's iconic seafood stew
Sydney, October 31, 2025
A founder member of the Chaîne in Australia
October 25, 2025
Spirit of Latin America captured perfectly
A delicious Mexican tradition
Shanghai, October 18, 2025
Q&A with a distinguished Vice-Chargée de Missions
October 16, 2025
A Mexican classic with a rich tradition
Part of Bangladeshi hospitality and food culture
Bangkok, September 30, 2025
A rise to world-class dining
Rediscovering a perennial northeastern Thailand favourite
September 29, 2025
India's cooling buttermilk drink
Georgia's tangy plum sauce
September 1, 2025
A feast for the eyes
Ljubljana, August 31, 2025
Discover his deeply embedded roots
August 29, 2025
Exotic egg-shaped deliciousness
Tunis, August 20, 2025
A vision of gastronomy that goes beyond technique
August 16, 2025
The Indian sub-continent
Presenting the new Bailli Délégué
Canberra, August 11, 2025
A special invitation accepted
August 7, 2025
The future in the catering industry?
Port Louis, August 3, 2025
Introducing the recently appointed Bailli Délégué
Copenhagen, August 1, 2025
Looking forward to the new collaboration
Cap Bon, July 31, 2025
A tribute to family cooking
