La Chaîne des Rôtisseurs
Association Mondiale de la Gastronomie

Bailliage of Victoria, Canada
Since 1984

Debra Gibson
Vice Argentier
Victoria Executive 2022 Allan Tyson
Vice Chargé de Missions

Christopher Compton
Vice Chargé de Missions

Nelles Shackleton
Vice Chargée de Missions
  Gail Gabel, Bailli de Victoria s
   
Lynn Duplessis
Vice Chargée de Missions
   

History
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 the ranks have increased to a stable membership of just under 50 with an impressive food and wine budget. 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
.
Activities
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
1984-86
Bailli Honoraire
Ann Purdon
1986-1990
Bailli Honoraire
Daniel Rigollet
1990-2003
Bailli Honoraire
Lyle Viereck
2003-2006
Bailli Honoraire
Colin Mantell
2007-2011
Bailli Honoraire
Ian Batey
2011 - 2017
Bailli Honoraire 

 

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