The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The Chaîne is based on the traditions and practices of the old French royal guild of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Oyers" has been traced back to the year 1248. At that time King Louis IX, later to be Saint Louis, named Etienne Boileau as Provost of Paris with the task of bringing order into the organization of trades. He gathered together the statutes of more than 100 of these trades, among them the Goose Roasters. Over the years, the activities of the guild were extended to preparing and selling all kinds of poultry and meat.

In 1509, during the reign of King Louis XII, some new statutes changed the name of the guild to " Rôtisseurs " and limited its activities to poultry, game birds, sheep and venison. In 1610 under King Louis XIII, the corporation was granted a royal charter and coat of arms. The arms consist of two crossed turning spits and four larding needles, surrounded by flames of the hearth on a shield encircled by fleur-de-lis and a chain representing the mechanism used to turn the spit.

The French Revolution brought an end to the guild system and the Rôtisseurs were almost forgotten until Easter 1950 when Dr. Auguste Becart, two journalists, Jean Valby and Curnonsky (elected Prince of Gastronomes), and two chefs, Louis Giraudon and Marcel Dorin, resurrected the association and created La Confrérie de la Chaîne des Rôtisseurs. For the new confrérie they used the former historic logo but surrounded it with two chains, the new name of the association, and the two foundation dates of 1248 and 1950. The inner chain represents the professional members, the outer chain the non-professional members and the bond which unites all the members of the confrérie. While a confrérie is a " brotherhood, " lady members have always been welcome and take an active role in the association. Today, the Chaîne numbers more than 25,000 members in some 100 countries around the world. The international headquarters, the Siege Mondial, remains in Paris where the society was founded.

All bailliages offer fine dining events, often black tie, in the best local restaurants and hotels. The menus and dishes are often created exclusively for these dinners by the chefs, many of whom are also members of the confrérie. This interaction between the professional and amateur members is one of the things that distinguishes La Chaîne from other organizations. Each national bailliage holds periodic Grand Chapitres, gala events to celebrate the induction of new members. Members receive a distinctive ribbon which is worn at Chaîne gatherings.

While activities vary from country to country depending upon local resources and interests, most also include Diners Amicaux which are less formal meals. Dinners are often held in such settings as museums, galleries, private clubs, and historic buildings. Members in good standing may attend the Grand Chapitres held anywhere around the world. A recent initiative of the organization is the jumelage, or `` twinning, '' of bailliages in different countries with a subsequent exchange of information and visits.

Membership in La Chaîne offers the opportunity for new members to meet people who share a common interest in fine dining and good fellowship. For the professional restaurateurs and hoteliers, it offers opportunities to demonstrate their exceptional skills and creativity to a discerning, appreciative audience. Members receive an especially warm welcome in these establishments.

The Chaîne des Rôtisseurs also has a society within the society, L 'Ordre Mondial des Gourmets Dégustateurs, for those who have a special knowledge of or interest in wine and spirits. Members of this group organize special wine-related events, including trips to wine-producing regions around the globe.