La Chaîne des Rôtisseurs
Association Mondiale de la Gastronomie

Bailliage of Victoria, Canada
Since 1984
The 2018 Executive Council
You may contact any of the executive by clicking on their name
Gail Gabel, Bailli de Victoria
David Izard, Vice Chancelier-
Debra Gibson, Vice Argentier
Jeanne Sedun
Vice Conseiller Gastronomique
Larry Arnold Vice Echanson
Allan Tyson
Vice Chargé de Missions
The Victoria Bailliage was founded on April 15, 1984 by Colin Southcombe as the first Bailli with Daniel Rigollet as Vice-Conseiller Culinaire. To roll out the new Bailliage of Victoria, they enlisted Denis Glew as Vice-Conseiller Gastronomique and Norman Howard as Vice-Argentier. Fifteen charter members were inducted at a magnificent dinner at Sooke Harbour House. Since this simple beginning 34 years ago, the ranks have increased to a stable membership of just under 50. The food and wine budget now exceeds $50,000 annually. Ann Purdon followed as Bailli in 1986 and Colin Southcombe went on to become Bailli of Sydney, Australia. Daniel Rigollet became Bailli of Victoria in 1990 serving in this role for 14 years. Lyle Viereck took over the leadership duties from 2003 until 2006. Colin Mantell, Maître Hotelier, accepted the position of Bailli in 2007 and served the Bailliage until 2011 when Ian Batey assumed command. Gail Gable took leadership of the local bailliage in September 2017 and is the current Bailli de Victoria
The Victoria Bailliage schedules several "Dinners Amical" and a number of Order Mondial events annually at locations which meet the high standards of the Confrérie de la Chaîne des Rôtisseurs. One of the "Dinners Amical" is designated as an initiation function and formal attire is required at this and some other events.  Events are normally on Sunday in order that our professional members may attend. The Chaîne also maintains a small wine cellar under the direction of the Vice Echanson which allows for purchase of limited bottling vintages to supplement the current commercial selections. Menus are designed in consultation with the Vice-Conseiller Culinaire and VC Gastronomique and wines are selected by Vice-Echanson. Each provides colourful commentary on the foods and wines during the dinner.

Colin Southcombe
Bailli Honoraire
Ann Purdon
Bailli Honoraire
Daniel Rigollet
Bailli Honoraire
Lyle Viereck
Bailli Honoraire
Colin Mantell
Bailli Honoraire
Ian Batey
2011 - 2017
Bailli Honoraire