TriangleChaine87

10/12/2026

A Throwback to St. Jacques: An Evening with Chef Serge Falcoz-Vigne

Sunday, November 8, 2026
Bodega | Wake Forest, NC

Members: $210 | Guests: $225
Attire: Cocktail with Chaîne ribbons

They say you can never go back. We say, with the right chef, you can certainly revisit the flavors!

Join the Triangle Bailliage of the Confrérie de la Chaîne des Rôtisseurs on Sunday, November 8, as we take a delicious journey back to one of Raleigh’s most beloved French dining destinations, Saint Jacques French Cuisine.

Maître Rôtisseur Chef Serge Falcoz-Vigne invites us to rediscover the classic French flavors, traditions, and culinary artistry that made Saint Jacques so special, now through his talents at Bodega in Wake Forest.

Expect an evening of culinary nostalgia, exceptional w**es, wonderful company, and perhaps a few delicious memories along the way.

Tickets available on our website.
We may not be able to turn back time, but for one delicious evening, we can certainly savor it.

Vive la Chaîne!

**e

10/12/2026

A Throwback to St. Jacques
An Evening with Maître Rôtisseur Chef Serge Falcoz-Vigne
Sunday, November 8, 2026
Bodega, Wake Forest

They say you can never go back. We say, with the right chef, you can certainly revisit the flavors.

The Triangle Bailliage of the Confrérie de la Chaîne des Rôtisseurs invites you to join us for a special evening of culinary nostalgia as we take a delicious journey back to one of Raleigh's most beloved French dining destinations, Saint Jacques French Cuisine.

For those who remember Saint Jacques, the name alone brings back memories of exquisite French cuisine, exceptional w**es, and evenings spent around the table in the finest of company. And who better to help us revisit those memories than Maître Rôtisseur Chef Serge Falcoz-Vigne?

Since arriving from Paris in 2007, Chef Serge has made an indelible mark on the Triangle's culinary landscape, from 411 West and 518 West to 18 Seaboard, Saint Jacques, and now Bodega in Wake Forest. His passion for classic French techniques, exceptional ingredients, and the unhurried art of fine dining has delighted our Bailliage on numerous occasions.

Chef Serge will be the first to tell you that you cannot truly return to another time. But we are going to have a little fun challenging that notion!

For one evening, we will embrace the nostalgia of Saint Jacques as Chef Serge revisits the flavors, traditions, and culinary artistry that made the restaurant such a treasured part of Raleigh's dining history. Expect classic French cuisine, beautifully paired w**es, and perhaps a few delicious memories along the way.

Of course, a Chaîne evening is about more than what is on the plate or in the glass. It is about the friendships, conversations, and shared appreciation of the culinary arts that bring us together.

We warmly invite our members and their guests to join us for what promises to be a wonderful reunion with the flavors of the past, interpreted through the talents of a chef who continues to inspire.

Event Details
Date: Sunday, November 8, 2026 at 4:30 pm
Location: Bodega, Wake Forest, NC
Members: $210 per person
Guests: $225 per person
Attire: Cocktail attire with Chaîne ribbons

We may not be able to turn back time, but for one delicious evening, we can certainly savor it.

A Night Worthy of the Gods: Our Odyssey at Angus Barn

On September 27, 2026, a little Greek mythology, extraordinary cuisine, and the wonderful company of our Chaîne family.

An evening fit for Olympus!

From time to time, we like to highlight culinary happenings throughout the Triangle that may be of particular interest to our Chaîne members. After all, our appreciation for exceptional cuisine extends beyond our own gatherings, especially when talented chefs come together in support of something larger than themselves.

Beyond the Horizon: Where Culinary Excellence Meets Community

What happens when some of the Triangle’s most talented chefs come together for one extraordinary evening? Something far greater than a dinner.

On Sunday, November 1, 2026, NextStep Raleigh’s Stand Together Gala: Beyond the Horizon will transform Boatman Spirits into a culinary celebration featuring an exceptional lineup of chefs, including Patricio Cuneo, Lindsey Darkes, Ian McKenney, Dave Mitchell, Jake Wolf, Kyle Teears, and Mera Brothers Oysters.

Expect inspired flavors, creative collaborations, exceptional w**es, craft cocktails, and the kind of culinary experience that reminds us why the Triangle’s food community is so special.

For members of the Chaîne des Rôtisseurs, this evening embodies so much of what brings us together: a shared appreciation for culinary excellence, respect for the talents of chefs and artisans, and the belief that gathering around the table can build lasting connections. Here, those traditions extend beyond the dining experience to support our neighbors living with paralysis and other neurological conditions.

These chefs are generously sharing their talents to help NextStep Raleigh expand access to specialized recovery programs, demonstrating how our culinary community can come together to make a difference.

Extraordinary food. Exceptional people. A cause worth gathering for.

We hope our fellow Chaîne members will join us for an evening that celebrates the very best of our culinary community while helping others discover what lies beyond the horizon.

November 1, 2026 | Boatman Spirits, Raleigh

Tickets and Information: onecau.se/beyondthehorizon

Click here for an update from Triangle Chaine!

09/10/2026

Triangle Bailliage | 2026-27 Season

Dear Members of the Triangle Bailliage and Friends of the Chaîne,

As our 2026–27 Triangle Chaîne season gets underway, it seems especially fitting that our first journey takes us back to a place woven into the history of our Bailliage.

Every great odyssey has a beginning. For the Triangle Chaîne, The Angus Barn is part of ours.

It is with great pleasure that we invite you to join us on Sunday, September 27, 2026, at 4:30 PM as we return to one of the Triangle Bailliage’s original professional member establishments for a very special evening in the legendary W**e Cellar at The Angus Barn.

The relationship between The Triangle Bailliage of La Confrérie de la Chaîne des Rôtisseurs and The Angus Barn reaches back to the earliest days of our chapter. With notable members including Maître de Table Restaurateur Van Eure, Vice Conseiller Culinaire Honoraire Walter Royal, and Vice Echanson Henk Schuitemaker helping shape that history, a return to The Angus Barn is always something special.

And as we begin a new season together, we are adding a little mythology to the journey.

Inspired by the spirit of The Odyssey, we invite you to come dressed as your favorite Greek god, goddess, hero, or mythological character and join us for an evening of exceptional food, extraordinary w**e, fellowship, and a return to our roots.

AN ODYSSEY AT THE ANGUS BARN
Sunday, September 27, 2026 | 4:30 PM
The W**e Cellar at The Angus Barn
Raleigh, North Carolina

Dress is Mythos with Ribbon

Cost
Members are $230
Guest of the Chaîne are $245

What better way to begin a new season than by returning to where part of our own story began?

Tickets can be purchased below.

Looking Ahead: Our 2026–27 Calendar
Our odyssey does not end at The Angus Barn. We have an exciting season ahead, with familiar favorites, new experiences, and the return of a Triangle Chaîne tradition we have missed: traveling together.

November 8, 2026 | Bodega, Wake Forest
Chef Serge Falcoz-Vigne
A special return to the table with Chef Serge and a nod to the memorable Saint Jacques days.

February 2027 | Mondial
We are planning a special Mondial event at a local distillery, bringing together w**e, spirits, and the fellowship that makes our Mondial gatherings so much fun. Details to come.

April 4, 2027 | Second Empire, Raleigh
Chef Daniel Schurr
An evening at one of Raleigh’s most celebrated dining institutions.

June 3–6, 2027 | Myrtle Beach, South Carolina
Jeunes Chefs Rôtisseurs Competition Weekend
And perhaps most excitingly, we are bringing back the Chaîne travel weekend.

We will travel together to Myrtle Beach for the Jeunes Chefs Rôtisseurs competition, where talented young chefs are challenged with a surprise market basket and just 4½ hours to create and execute a three-course menu before a panel of professional judges.

The weekend will give us an opportunity not only to experience this remarkable competition, but also to enjoy the culinary community, camaraderie, and sense of adventure that made our past Chaîne travel weekends so memorable.

There is much more to come, but for now, we begin where every good odyssey should: together, around the table.

We hope you will join us at The Angus Barn as we raise a glass to our history, our friendships, and all that awaits us in the season ahead.

The w**e is waiting. The gods are gathering. The odyssey begins.

Viva la Chaine!
R. Cameron Bridger
Bailli, Triangle Bailliage

Click here for an update from Triangle Chaine!

05/26/2026

Dear Members and Friends of the Triangle Bailliage,

As we prepare to close out the 2025–2026 season, we hope you will join us for an extraordinary evening of food, w**e, and fellowship on Sunday, June 7 at Vidrio in Raleigh.

Our season finale, Smoke, Salt & Season, will feature an eight-course dining experience created by Executive Chef Roberto Barth, whose “rustic refined” culinary style blends classical technique, live-fire cooking, and the very best of North Carolina’s seasonal ingredients.

Chef Barth brings more than twenty years of fine dining experience to the kitchen, along with multiple American Culinary Federation gold medals and a longstanding connection to the Chaîne through culinary competition programs. His thoughtful, ingredient-driven approach promises a dinner that is both elegant and deeply memorable.

The evening will include:
• Eight paired courses
• Curated w**e pairings
• Seasonal, technique-driven cuisine
• An intimate atmosphere celebrating fellowship and the table

Sunday, June 7, 2026
4:30 pm
Vidrio | Raleigh, NC

Cost: $275 per person
Attire: Cocktail with Ribbons

This event also serves as a wonderful opportunity to introduce prospective members to the spirit and camaraderie of the Chaîne des Rôtisseurs. We warmly encourage you to invite a guest who shares a passion for exceptional food, w**e, and hospitality. For this event, the guest surcharge will be waived.

As the season draws to a close, we can think of no better way to celebrate than gathered together around a remarkable table with friends old and new.

We hope you will join us for this special evening.
Warm regards,
R. Cameron Bridger
Bailli, Triangle Chaîne
919-673-1365

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He later trained under Certified Master Chef Daryl Shular and has earned multiple American Culinary Federation medals for his work.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

Click here for event details from Triangle Chaine!

05/11/2026

Dear Members and Friends of the Triangle Bailliage,

We are pleased to invite you to end the the 2025-27 Season with an exceptional evening with Executive Chef Roberto Barth at Vidrio on Sunday, June 7, 2026 at 4:30 pm.

Smoke, Salt & Season, this eight-course dining experience will showcase Chef Barth’s “rustic refined” approach to cuisine, blending classical technique, live-fire cooking, and the finest seasonal ingredients North Carolina has to offer.

Chef Barth brings more than two decades of fine dining and culinary competition experience to the table, including multiple American Culinary Federation gold medals and early involvement with the Chaîne des Rôtisseurs through culinary competition programs. His thoughtful approach to flavor, craftsmanship, and hospitality makes Vidrio an ideal setting for what promises to be a memorable evening.

Guests will enjoy:
• Eight paired courses
• Thoughtfully selected w**e pairings
• A menu centered on seasonality and technique
• An intimate evening of fellowship, food, and w**e

Sunday, June 7, 2026
4:30 pm
Vidrio | Raleigh, NC

Cost: $275 per person
Attire: Cocktail with Ribbons

As part of our continued efforts to grow and strengthen the Triangle Bailliage, we are also opening this event as a recruitment opportunity. Members are warmly encouraged to invite a guest who may have an interest in learning more about the Chaîne des Rôtisseurs and the fellowship, tradition, and shared passion for food and w**e that define our organization. For this event we will be waiving the guest surcharge.

We look forward to gathering around the table with you for what promises to be one of the highlights of our 2026 calendar.

Warm regards,
R. Cameron Bridger
Bailli, Triangle Chaine
919-673-1365

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He later trained under Certified Master Chef Daryl Shular and has earned multiple American Culinary Federation medals for his work.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

Click here for event details from Triangle Chaine!

05/10/2026

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He trained under Daryl Shular, the first African American Certified Master Chef in the United States. A decorated competitor, he has earned three gold and two silver medals through American Culinary Federation competitions and competed in two Chaine des Rotisseurs Jeunes Commis Competition events. His “rustic refined” cuisine blends Mediterranean influence with North Carolina’s seasonal ingredients, highlighting local farmers and live-fire technique.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

Cost: $275 per person
Attire: Cocktail with Ribbons

Link to purchase tickets are in the bio.