Ribbons and Insignia

When a member of the Chaîne des Rôtisseurs is inducted or promoted an appropriate ribbon denoting rank is awarded. We are a local Bailliage in Thailand and below are the ribbons that will be used by us. To see the ribbons used internationally and nationally, please go to https://www.chainedesrotisseurs.com/pages/59/grades-and-ribbons.html

Local Bailliage council

Bailli

Gold medal and chain on green ribbon

Local Officer

Vice-Chancelier/Argentier or Vice-Chancelier and Vice-Argentier - Vice-Conseiller Culinaire - Vice-Conseiller Gastronomique - Vice-Chargé(e) de Missions - Vice Chargé(e) de Presse

Gold medal and chain on blue ribbon

Vice-Echanson

Gold tastevin and chain on blue ribbon with a wide orange stripe and a burgundy stripe in the middle

Non-Professional Members

Chevalier / Dame de la Chaîne

The initial non-professional Chaîne grades

Silver medal and chain on purple ribbon edged in light blue

Officier

Promotion for a Chevalier or a Dame de la Chaîne. Also for a special member, or Président of an Association to be honoured.

Gold medal and chain on purple ribbon edged in red

Grand Officier

Exceptional promotion for an Officier – a gastronome who has distinguished himself through his efforts for the Chaîne, possible after ten years of Chaîne membership - but only with approval of the President.

Gold medal and chain on purple ribbon with a red stripe in the middle edged in red

Professional Members & Promotions

Rôtisseur

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

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

Professionnel de la Table

A person directly involved in restaurant service.

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

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

Chef Rôtisseur

Sous Chef, Chef de partie, Culinary Educator.

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

Sommelier

Sommelier or Chef de Cave, Wine Educator.

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

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)

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

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

Insignia

Honoraire

This status is signified by the addition of the word “Honoraire” to a member's professional title and the wearing of the “Honoraire” badge on the member's ribbon.

Members retiring from the Conseil Magistral or Conseil d'Administration may take “Honoraire” status with the approval of the President.

Members retiring from the Bureau of a Bailliage or a Bailliage Provincial or a Bailliage National may take “Honoraire" status.

On reaching retirement, a member holding a professional grade becomes “Honoraire”.

This insignia is normally awarded at an Induction Ceremony.

Commandeur (20 years)

The “Commandeur” badge will be given upon request to all members, after twenty years of uninterrupted Chaîne membership since the date of their first induction.

This insignia is normally awarded at an Induction Ceremony.

Officier Commandeur (30 years)

The “Officier Commandeur” badge will be given upon request to all members, after thirty years of uninterrupted Chaîne membership since the date of their first induction.

This insignia is normally awarded at an Induction Ceremony.