“Paris 2025 - A journey through time and the senses” was the theme for the three-day extravaganza that is the Annual International Grand Chapitre of the Chaîne.

Paris has always been a crossroads, a departure point and a destination where eras and inspirations intertwine.

This year, members were invited on a unique journey, where every moment would be a gateway to a new dimension of taste, heritage and refinement.

Certainly, this was the reality. From the splendour of historic salons to the intimate circles of brilliant minds, from legendary dining tables with timeless flavours to grand receptions already shaping the history of tomorrow.

The consensus was that the overall experience was more than just a gathering. It was an exploration of the past, present, and future of the art of living.

In this the last of three articles, we detail the events on Day 3: Saturday, June 7th.

Gala Induction Evening
Saturday is traditionally the culmination of the International Grand Chapitre programme. This year the Gala Induction Evening was at the luxury Four Seasons Hôtel George V, 31 avenue George V in the 8th arrondissement of Paris. Built in 1928, the hotel is an art deco landmark named for King George V of the United Kingdom.

Again, in accordance with tradition, the Induction Ceremony was presided over by President Yam Atallah. New Members of the Conseil d’Honneur and the Conseil Magistral received their red ribbons. Commandeur Awards were presented. The Bailli Délégué of Vietnam received his ribbon as did National and local Bailliage officers together with other Chaîne members. Of special note was the presentation of the Chaîne Gold Award to Klaus Tritschler, Bailli Délégué Honoraire of Germany, and of the Chaîne Silver Award to Richard Roestorf, Chancelier Honoraire of Portugal as well as to Yves Léon, Bailli Délégué of Türkiye.

The Gala Dinner which followed saw 270 members and guests participating in an exceptional dinner to celebrate the 75th anniversary of the Chaîne des Rôtisseurs. Executive Chef Christian Le Squer, a Michelin 3-star chef, created an exclusive menu for the special occasion.

MENU

Langoustine ravioli
citrus and tarragon, light emulsified broth
Beaune 1er Cru 'Clos des Mouches' 2020*
Domaine du Pavillon

Grilled sea bass
Provençal vegetable tian
citrus-infused fennel coulis
Chablis Grand Cru 'Les Blanchots'
- La Réserve de l'Obédience - 2022
Domaine Laroche

Beef fillet in pastry crust
Périgueux sauce, mixed greens
Gevrey-Chambertin 2017 - Domaine Trapet

Dessert “by Christian Le Squer”
Dark chocolate 'bark'
roasted peanuts
Creamy carambar (caramel candy)
Champagne Première Cuvée 'Extra Brut'
Bruno Paillard

Completing the delights of the evening was an impromptu musical performance by President Atallah (guitar and vocals) and Paulo Amado (trumpet and vocals), Bailli Délégué of Portugal and now a Member of the Conseil Magistral.

Other events during the day
The day had begun at 8.15am with a digital workshop at the Hôtel le Meurice to which Baillis Délégués accompanied by members of the National Office (Chancelier, Argentier, Chargé de Missions and Chargée de Missions) were invited.

The Annual General Assembly at which all members in good standing for 2025 were invited to participate took place from 10am to 12pm. A packed meeting room at the Hôtel Le Meurice had the opportunity to receive several presentations and pose many questions to the relevant International officer.

Immediately following the Annual General Assembly, Mohamed Hammam, Committee Chair of the Ordre Mondial des Gourmets Dégustateurs held an hour long meeting for Échansons and Bailli Délégués.

In the afternoon, there was a second pastry course at Le Cordon Bleu in its new location at the Hôtel de la Marine on the Place de la Concorde. A unique class in a prestigious setting, those taking part discovered the secrets of French pastry in the heart of Paris.

International Grand Chapitre & AGM 2026
At the close of the Annual General Assembly, Secrétaire-Générale Sabine Tachot announced that the 2026 International Grand Chapitre & AGM would be held in Aix-en-Provence from June 11-13. [Ed. see separate “save the date” style article published on this website]