Most Naples Bailliage members join the Société Mondiale du Vin to enjoy, appreciate, and learn more about wine, spirits, beers, liqueurs and crafted beverages. Chaîne members and guests are invited to attend all Mondiale tastings and educational events.
Upon Chaîne application, you will be asked to complete and sign a Mondiale Application Form as well.
Headed in the US by the Grand Echanson, this part of the Chaîne is enjoying growing success in the U.S. and now boasts more than 2,200 members. Only members in good standing of the Chaîne des Rôtisseurs may be members of Mondiale. Whether professionally involved in the wine and spirits industry or an amateur with a desire to learn more about wine and crafted spirits, we encourage you to participate.
You will automatically become a member of Mondiale when you choose to join the Naples Chaîne and pay the required dues. As one of its goals, the Société encourages both professionals and amateurs to help and support young professionals striving to be among the best sommeliers of the future.
Each year the Chaîne conducts a competition to find the best young sommelier in the United States. The winner of that competition then participates in the international competition for the Gold Medal and title of the Best Young Sommelier in the World.
New members of the Mondiale are inducted at special ceremonies and receive a tastevin (tasting cup) which is then worn on their regalia. Professional members also receive a plaque to be displayed at their place of business.
The Grand Echanson plans and directs a National Mondiale event each year. It includes multi-course dinners with wine paired with each course and other special tastings. Recent national events have been held in Oregon, California, and other wine-producing regions.
The Académie de Gastronomie Brillat-Savarin, both a discrete organization and part of the Confrérie de la Chaîne des Rôtisseurs, encourages a technical and detailed understanding of foods, their preparation, and effect on the senses. It organizes and promotes excellence among the Society’s professionals involved in the food industry.
The Académie consists of society members who are either involved in preparation of foods or its production, food critics, educators, writers, and scientists, as well as gastronomes and connoisseurs dedicated to promoting education and enjoyment of fine food.
The Académie is named in honor of Jean Anthelme Brillat-Savarin (1755-1826). Born in the town of Belley in France, Brillat-Savarin studied law, chemistry, and medicine. In 1789 he was part of the National Constituent Assembly.
He adopted his second surname upon the death of his aunt named Savarin who left her entire fortune to him on the condition that he adopt her name. At a later stage of the Revolution, with a bounty on his head, he went to Switzerland, Holland, and then to the newly formed United States where he lived in Boston, Hartford and Philadelphia.
He made his living giving French and violin lessons. He returned to France in 1797. His famous work, The Physiology of Taste, was published in 1825, two months before his death and has not been out of print since it first appeared.
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