The Chaine des Rotisseurs - a worldwide society founded in 1250 in France; there is a list of Restaurants approved by the Chaine at the web sites of certain local baillages. Restauranteurs awarded this distinction may post the Chaine logo at their entrance.


The Ordre Mondial - a society within the Chaine des Rotisseurs focusing on Fine Wine
The membership is much smaller and select
with L'Ordre memberships available only at
a few baillages.



L'Academie de Gastronomie Brillat-Savarin
is a recently reformed part of the Chaine that issues awards of recognition to new
culinary artists. Membership is much smaller and select than The Chaine. To go to their Web page click on the logo to the left.

The New York Times restaurant reviews go up to 3 stars. These are fine dining. 

 - Distinguished Restaurant award grantor; useful in finding your own job; please note that DiRoNA's on-line Restaurant search facility is particularly useful.

Wine Spectator - issues "Best of" and "Grand" awards to restaurants with great wine lists

Rosettes are awarded by U.K's AA Rosette  for Hotel Restaurants according to the criteria below

Hotel Restaurant Grades

Most star-rated hotels have their own restaurants and these, too, are inspected by us. As with independent restaurants, rosettes from one to five are awarded annually to hotel restaurants for the quality of their food. Not all restaurants receive an AA award, but will generally serve enjoyable food.

One Rosette One rosette
Chefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours, using good, fresh ingredients.

Two Rosettes  Two rosettes
Innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all needed at this level.

Three Rosettes  Three rosettes
This award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination must come through in every dish, and balance and depth of flavour are all-important.

Four Rosettes  Four rosettes
At this level, not only should all technical skills be exemplary, but there should also be daring ideas, and they must work. There is no room for disappointment. Flavours should be accurate and vibrant.

Five Rosettes  Five rosettes
The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavours, combinations and textures show a faultless sense of balance, giving each dish an extra dimension.

 




Les Dames d'Escoffier, click on logo on the left


Maitre-d-hotel.com offers courses for working professionals in subjects such as "Fine Dining Restaurant Market", "Fine Dining Table Service and more. To go to the course page click here.

Profiles of "Great Chefs" click here

www.santemagazine.com is a periodical for Restaurant Professionals; you can find books about Professional Table Service and Professional Beverage service, a series of Management articles and much more.

by - The world's 50 Best Restaurants; yearly
updates and Lifetime Achievement Awards


 Chef2Chef Home PageChefs will appreciate this link.

Gourmet Gear - apparel for fine culinary professionals