International Grand Chapitre & AGM
Paris, May 28-30, 2015

The International Grand Chapitre and International Chaîne General Meeting took place in Paris this year.


For the opening dinner, we were lucky enough to be granted the exclusive use of the Café de la Paix. Since it opened on 5 May 1862, the Hôtel de la Paix, which then became the InterContinental Paris le Grand, and the Café de la Paix have become real institutions, famous around the world. An elegant Second Empire bar and restaurant, the Café de la Paix is rightly proud of its listed frescos and sumptuous gilt decor.

After a champagne cocktail, the members present were given the chance to marvel at the quality of the dishes that were presented, as well as the splendid work of the service brigade. A loyal member of the Chaîne des Rôtisseurs, Maître Rôtisseur Christophe Raoux, Executive Chef at the Intercontinental Paris le Grand, and Meilleur Ouvrier de France 2015, served a series of deliciously light and refined dishes.

Spring garden vegetables with Selles-sur-Cher goat’s cheese

Pan-fried Aveyron foie gras and dashi broth with a hint of cumin

Spider crab raviolo, caponata, aged “Pedro Ximenez” vinegar

Michel Oçafrain lamb, Maltaise jus, fresh almonds

Strawberry and mint with a crisp chocolate biscuit, fresh mint meringue

Coffee and petit fours

Meursault “Clos du Cromin” 2012 – Patrick Javillier

Côte Rôtie “Les Archevêques” 2012 – Yves Cuilleron

At the end of the dinner, the kitchen and service brigades were warmly applauded by the guests and congratulated by President Yam Atallah.


The Conseil Magistral met in the Salon Berlioz of the Hôtel Intercontinental Paris le Grand. The meeting was chaired by President Atallah, seconded by International Vice-President Marie Jones, members of the Conseil d’Administration and the Secretary-General, Philippe Desgeorges.

The financial results and an update about the Chaîne were presented, along with the projects completed during 2014 and those planned for 2015 and 2016.

During the evening, dinner was served at the Hôtel Park Hyatt Vendôme, at 5 rue de la Paix in Paris’ 2nd arrondissement, not far from the Place Vendôme. This establishment, which was opened in 2002, invited us to observe and interpret old traditions with a modern twist, in a setting that is both contemporary and timeless.

After twenty years in restaurants as prestigious as Taillevent, Le Crillon, La Cantine des Gourmets and more recently Les Muses, Jean-François Rouquette, the Executive Chef of the Park Hyatt Vendôme was awarded his first Michelin star. His style of innovative gastronomy has at its heart a simplicity that has become the last word in purity and refinement.

Fresh scampi, poached and cooled,

Oscietra caviar, skipjack jelly and avocado

Steamed line-caught pollack

Safron-Savora Mimosa, spring leeks and nasturtium flowers

Pan-fried beef charred aubergine, spring onion pesto, pommes soufflées

Bourbon vanilla pavlova with exotic fruits

Coffee and petits fours

Chablis 2010 – Domaine Grossot

Les Hauts de Smith 2007 – Pessac Léognan

At the end of the dinner, the kitchen brigade, led by Chef Jean-François Rouquette, was warmly applauded and congratulated by President Yam Atallah as well as the 100+ guests attending the dinner.

The President asked Ira Falk, Conseiller Gastronomique for the Bailliage of USA, to provide the commentary on the dishes. Mr Falk praised the refinement and culinary qualities and flavours of the excellent dinner that was served.


The 2015 Annual General Meeting of the Confrérie began at around 10am in the Salon Berlioz of the Hôtel InterContinental Paris Le Grand.

President Atallah presided over the Meeting, seconded by International Vice-President Marie Jones, Grand Argentier Joseph M. Girard, members of the Conseil d’Administration and Secretary-General Philippe Desgeorges.

Jacqueline Wolfovski, from Exponens, was also present to provide any necessary explanations of the accounts.

Following a detailed agenda, the members were informed of the results and achievements of 2014, as well as projects in the pipeline for 2015/2016.

It was at the Four Seasons George V, the capital’s legendary venue, where members met at around 6pm for the Induction Ceremony, presided over by President Yam Atallah.

The ceremony saw the appointment of two new Baillis Délégués, Mette McIsaac for Denmark Bailliage and Frédéric Vieil for France.

A new Member of the Conseil d’Administration, Heinz Hofmann, who is Chancelier of the Bailliage of USA, and five new members of the Conseil Magistral were also appointed.

The Ceremony additionally saw a number of other awards, promotions and inductions.

After a champagne cocktail in the Salon Auteuil, members took their seats for dinner in the Salon Vendôme. This was prepared by Christian Le Squer, Executive Chef at the Four Seasons George V, recipient of three Michelin stars.

Passion, coffee, Landes foie gras

Lobster au naturel, with a vegetable jus

Truffled green asparagus, Arbois wine mousseline

Slices of veal chop, spaghetti timbale with morel mushrooms

Chocolate/lemon praline finger

Coffee and petits fours

Pouilly Fuissé ‘Vieilles Vignes’ 2013 – Domaine Saumaize

Château Peyroutas 2012 – Saint Émilion Grand Cru

As he had the previous day, the President asked Ira Falk, Conseiller Gastronomique for the Bailliage of USA, to comment on the dishes as they were served.

At the end of the dinner, Chef Christian Le Squer, his kitchen brigade and the service brigade were warmly applauded. President Atallah congratulated the Chef for his work and for the excellent quality of his dishes.

Philippe Desgeorges, Secretary-General

Photos (c) Thierry Vallier