Chaîne des Rôtisseurs

Thursday 14 June

For the first dinner, almost 100 members were invited to the Salon Bonaparte in the Shangri-La where the atmosphere was warm and congenial. Michelin 2-star Chef Christophe Moret and his brigade produced a perfect and delicate menu that pleased all the guests.

Friday 15 June

A visit to Le Cordon Bleu Paris was organised for guests. Participants in the visit were welcomed by André Cointreau, Chairman of Le Cordon Bleu International and Member of the Conseil d’Honneur, and Charles Cointreau, Asia Representative Director for Le Cordon Bleu, together with the professional team of Le Cordon Bleu Paris, including Chef Eric Briffard, Maître Rôtisseur and Meilleur Ouvrier de France; Chef Philippe Groult, Meilleur Ouvrier de France; Chef Kay Baudinette, Maître Rôtisseur; Chef Franck Poupard, Chef Rôtisseur.

Friday 15 June

In the early afternoon a visit had been organised to the new Bubble Suite at the Hôtel Hilton Opéra. This is a completely new champagne bar created in association with Champagnes Collet. The members who took part had the chance to discover this new Parisian venue and enjoy a tasting session with commentary of Collet champagnes.

Friday 15 June

At about 7.30 pm, all the members met for cocktails and the second dinner in the Hôtel George V. Chef Christian Le Squer, holder of 3 Michelin stars, very skilfully created a dinner for 160 guests. Quite apart from the menu, the emphasis was also on the service brigade with their absolutely perfect performance.

Saturday 16 June

For the members or guests not taking part in the Annual General Meeting, a visit to the Cave du Château followed by a wine tasting session was organised in the basement of the elegant Clarence Hotel.

Saturday 16 June

Later in the day, following an address by President Yam Atallah, the Induction Ceremony took place in one of the salons of the Pavillon Ledoyen. The ceremony was coordinated by Benoit Fragnière, Member of the Conseil d’Administration, with President Atallah of course being the Inducting Officer.

Saturday 16 June

After a champagne reception, the doors to the dining room were opened to the 230 guests to reveal tables set for the Gala Dinner created by Michelin 3-star Chef Yannick Alléno.