VI
EN
La Chaîne des Rôtisseurs is one of the world's oldest international culinary associations, founded in Paris in 1248 and re-established in 1950. Currently, the organization operates in nearly 80 countries with over 25,000 members, including chefs, wine experts, restaurateurs, entrepreneurs, and food connoisseurs from around the world. La Chaîne is known for its mission to celebrate the art of gastronomy as a cultural form, while also building a network connecting individuals with shared passions and high standards of culinary appreciation.
Grand Chapitre 2026, the most anticipated culinary event of the year, has officially concluded its spectacular journey in the "tourism capital" of Central Vietnam. After a four-year hiatus, the return of this annual festival organized by La Chaîne des Rôtisseurs Vietnam is not just a pure culinary feast, but also a strong affirmation of Vietnam's position on the world gastronomy map.
From March 26-29, 2026, Da Nang and Hoi An became the meeting point of culinary excellence, bringing together veteran members from nearly 80 countries, creating an indelible mark in the history of one of the oldest culinary associations on the planet.
La Chaîne des Rôtisseurs and its mission to celebrate culinary culture.
Founded in Paris in 1248 and re-established in 1950, La Chaîne des Rôtisseurs currently tops the list of prestigious international culinary associations with over 25,000 members worldwide. It is a gathering place for renowned chefs, leading wine experts, owners of 5-star hotels, and discerning businesspeople. In Vietnam, the Bailliage National du Viêt-Nam chapter has been acting as an "ambassador," connecting local culinary values with international excellence. The Grand Chapitre 2026 is the clearest evidence of Vietnam's appeal, attracting members from as far away as Vancouver (Canada) and San Diego (USA) to experience its offerings.
Completely different from traditional culinary events often confined to restaurant spaces, Grand Chapitre 2026 is designed as a heritage journey. The humanitarian highlight of the event series lies in the tour and cooking class at STREETS International – a non-profit organization in Hoi An specializing in vocational skills training for disadvantaged youth.
Here, international culinary experts had the opportunity to experience authentic local ingredients firsthand, understanding the community values that La Chaîne always strives for. The inspiring journey continued at Distillerie d'Indochine, a handcrafted rum distillery using French techniques, producing this award-winning Vietnamese spirit.
The Grand Chapitre 2026 international culinary event, organized by La Chaîne des Rôtisseurs Vietnam, was successfully held in Da Nang and Hoi An from March 26 to 29, 2026.
The grand celebration kicked off with a romantic Welcome Dinner at Gypsy Rooftop Restaurant & Bar. Under the masterful hands of Chef Olivier Corti from the Michelin-certified restaurant Le Comptoir, familiar Vietnamese dishes were "redefined" in the language of high-end cuisine. Guests were pleasantly surprised by the combination of local banh xeo (Vietnamese savory pancake) with Norwegian lobster or charcoal-grilled sturgeon in a delicate sour broth. This is what professional journalists call "culinary diplomacy," where local ingredients are elevated to tell new stories to international friends.
Furthermore, the membership induction ceremony took place right on the beach of Fusion Resort & Villas Da Nang. Against the backdrop of a stunning sunset by the waves, the association's solemn traditional rituals were performed in an open space, followed by a BBQ feast featuring authentic Central Vietnamese flavors such as Quang noodles and Hanoi-style bun cha. This event not only impressed viewers visually but also broke away from rigid conventions, offering a sense of freedom while maintaining a high level of sophistication.
New member welcoming party on the beach at Fusion Hotel Da Nang.
The epitome of luxury was showcased at the Gala Dinner at Sheraton Grand Danang Beach Resort & Spa, with its strict Black Tie dress code. The special menu, created by Maître Rôtisseur Nico Ceccomoro (owner of Cugini Hanoi restaurant) in collaboration with the Sheraton culinary team, completely captivated even the most discerning guests. Each dish was perfectly paired with premium wines, complemented by live music and a dance floor, perfectly recreating the sophisticated spirit of international high society.
Under the skillful hands of Chef Olivier Corti, familiar Vietnamese dishes have been "redefined" using the language of high-end cuisine.
Local ingredients are elevated to tell fresh stories to international friends.
The journey concluded elegantly with a farewell lunch at Le Comptoir, a restaurant that has been honored by the Michelin Guide for two consecutive years (2024-2025). With a limited capacity of only 25 guests, Chef Olivier Corti once again demonstrated his class by including sea urchin from Cu Lao Cham and coriander from Tra Que in the menu. The subtle use of Hoi An's specialty herbs as appetizers left a deep impression, proving that Vietnamese ingredients, when handled by master chefs, are in no way inferior to any cuisine in the world.
When Central Vietnam's heritage meets world-class cuisine.
According to Ravi Navin Chunilal, Head of La Chaîne Vietnam, the selection of Da Nang and Hoi An was a well-planned strategy to promote Vietnam's image through the most influential figures in the global culinary community. With world-class hotel infrastructure and a rich cultural heritage, Central Vietnam successfully hosted a spectacular Grand Chapitre, opening up new opportunities for Vietnam's high-end tourism industry in the future.
