The First State Bailliage Delaware - Confrérie de la Chaîne des Rôtisseurs

16/02/2026

This was not an official Chaîne event, but many members of The First State Bailliage Delaware met at a special Valentines Day Affair, "Gilded in Love", at Hotel Du Pont within The Gold Ballroom located in Wilmington, DE.

Perfect example of a gathering defined by true camaraderie-members united not by formality, but by a shared devotion to the culinary arts, a refined palate for fine wine, and the simple joy of each other's company.

Would you like more information to join such a unique special group? Let us know!

12/12/2025

La Fête in Wilmington, Delaware
Champagne/Sparkling Wine Dinner

1st Course
Foie Gras Mousse ~ Pierre Gimonnet et Fils

2nd Course
Duck Leg Confit ~ Le Domaine les Monte Fournois

3rd -Main Course
Côte de Boeuf ~ Nicolas Fuillatte, Palmes d'Or

4th- Dessert
Chocolate Mousse ~ Lini 910

16/11/2025

Coming together, but limited seating - First State Bailliage Dinner.
Dinner at La Fête Restaurant, Monday, December 8;
Private Dinning Room

Please reach out to Steve Goldberg.
First seating will be at 5:00 PM and second seating at 7:30 PM.

1st:

Foie gras mousse or maybe torchon, brioche, petite salad, apple gelee

Wine: blanc de noir of some sort. Could be fun to do cap Classique or an off the beaten path sparkling (English, Austrian, etc.)

2nd:

Brandade with grilled sourdough, olive oil, lemon zest

Jacquart blanc de blanc - looking for bright citrus and green apple notes, white flowers, chalky minerality

3rd:

Beef tenderloin, pommes puree, chicories, bordelaise

Tete de Cuvee Rose, maybe Palmes d'or

4th:

Chocolate mousse, lemon madeleines

Demi sec or deux style sweet sparkling, perhaps V***e demi sec

13/11/2025

We have been watching Chef Jason Kramer and this evening we enjoyed his culinary skills at Eclipse on Union Street in Wilmington, Delaware. From the saffron chili hollandaise sauce for the cured salmon to the Anjou pear galette in the cast iron skillet with spiced red wine syrup... All Truly Amazingly! The waitstaff Peyton and Clay were attentive and not intrusive. The support for Chef Jason included John and Reese as shown below in the kitchen photo. We appreciate your hospitality!

29/08/2025

August 26th, 2025 ~ Chaine event at Bar Reverie in Greenville, DE with Chef Steve Taplin.

15/05/2025

LAST CHANCE!!!! If you haven't reached out to tell me you're coming, time is running out to enjoy a Spanish wine Dinner at Oloroso Tapas & Sherry bar on May 25th, starting at 4:30pm for our first Mondiale event of the year. Chef/Owner Townsend Wentz is no stranger to cuisine in Philadelphia. He also owns Townsend (European) and a Mano (Italian).

We’ve reserved a semi private space for the group to partake in a 5 course ‘Gusto’ tasting of traditional Spanish tapas and small plates paired with Spanish Wines and light education by Sebastian Koncurat of Vinos Libres Wine Merchants.

Vinos Libres is a New York based importer of Spanish Wines. They focus on wines crafted through natural farming with an emphasis on tradition by supporting small family farms and farmer run cooperatives. The wines chosen for our event are from family owned wineries and represent organic and sustainable farming in Spain.

This is a LIMITED seating Mondiale event, Maximum 30 guests. Seats will be filled on a first come, first served basis, in order of preference starting with Mondiale members, FSB regular members, sister bailliage members and then guests in order of response date & time.

Not a Mondiale Member yet, but intrigued? Let us know! We have 12 Mondiale members in our bailliage. We can connect you to them to help explain the benefits. Get inducted as a new Mondiale member at the induction event this year then take advantage of a special opportunity for members to join Order Mondial des Gourmets Degustateurs, the International Chaine’s wine society based in Paris, at no charge for the first TWO years of membership (full details attached at the bottom of this email).
When: Sunday May 25, Starts at 4:30 pm
Where: Oloroso Tapas & Sherry Bar, 1121 Walnut Street, Philadelphia, PA 19107

There are 2 parking lots on 12th Street within one block of the restaurant

Price (All Inclusive): Maximum 30 guests. It’s a wine centric event, non-alcohol pricing is unavailable.
$125 for Mondiale Members Only
$135 for Regular Members
$150 for Non-Member Guests
Dress: Business Casual. Please bring your bling.
RSVP: By email to [email protected],

Please respond by 5pm on May 16.

Payment Options:
Check - First State Bailliage
705 Obier Ct
Middletown, DE 19709
PayPal - [email protected]
Venmo -
Credit Card - If you wish to pay by credit card, please let me know. I'll send you a link to pay online. Please note we add 3% transaction fee to all credit card payments to cover Bailliage costs.
Important Stuff: Your payment IS your formal reservation. Cancellations are non-refundable unless you can fill your reserved place(s); subject to bailli approval.
semi-private

Photo from Oloroso

22/04/2025

FSB! Check out this event from our sister bailliage Chaîne des Rôtisseurs - Atlantic City

Step into an unforgettable evening of elegance, artistry, and celebration at our Bailliage d’Atlantic City Induction Gala—happening Friday, May 9 at 6 PM at the beautiful Greate Bay Country Club in Somers Point. This is our most anticipated event of the year, and trust us—you do not want to miss it!

This year’s French Renaissance–inspired soirée will transport you to the heart of Paris with:

• Live international entertainment by Violette, a captivating chanteuse who tours the globe performing classic French music
• A gourmet multi-course dinner paired with exquisite wines
• A meaningful and elegant induction ceremony welcoming our newest members into the Chaîne family
• Five hours of open bar, fabulous company, and ambiance that will linger in memory

As a special token, every guest will receive a luxurious parting gift, and the first 15 ticket holders will also receive a beautiful French Impressionist canvas print—a true memento of the evening!

IMPORTANT:
We will enforce a hard ticket cut-off of May 2. As much as we’d love to keep tickets open until the last minute, the logistics of final headcounts, seating charts, table cards, and printed materials make it impossible. Once the deadline passes, we won’t be able to accommodate any more guests—no exceptions.

Don’t wait. We are already seeing strong interest, and we want to ensure you have a seat at the table for this spectacular night. Secure your ticket now and join us for an evening of refinement, celebration, and joie de vivre.

Reserve your seat today:

We can’t wait to raise a glass with you on this unforgettable night!

Event Details:

• Date: May 9, 2025
• Location: Greate Bay Country Club, Somers Point NJ
• Time: 6PM

21/04/2025

Chef Robert Lhulier, a founding member of the First State Bailliage, hosted his fellow Bailliage members at the Brandywine Brasserie, where he serves as the Corporate Executive Chef.
Chef Robert has had an extensive career as one of Wilmington's most well-known Chefs, having served as the executive chef of several of Wilmington's finest restaurants. Chef Robert is looking forward to the opening of his newest restaurant, Sardella, which will be located in the Avenue North complex on Concord Pike in Northern Wilmington.
Chef Robert welcomed his fellow Bailliage members to the Brasserie with a glass of Champagne Brut Rosé, Cuvee Leonie, Canard-Duchene, NV, which also accompanied our first course, Tuna Tartare, with avocado, cucumber, lemon gel, rosti potatoes.
Our second course was a Beef Carpaccio, with anchovy aioli, shallot, capers, arugula sprouts, and pecorino on house-made focaccia. This was served with a Assyiko Santorini, 2022.
This was followed by Wild Black Bass with sweet pea emulsion, saffron nage, toasted hazelnut, and wild spring fennel. This course was accompanied by a Domaine de Belliviere, L'Effraie, Coteaux de Loir, 2020.
Our final dinner course was a Duck Poutine, with confit, fries, port wine gravy, cheddar curds, nigella seed, and scallions. This was accompanied by a Chateau des Joualles, Bordeaux Supérieur, 2016.
Our second course was a Beef Carpaccio with anchovy aioli, shallot, capers, arugula sprouts, and pecorino on house-made focaccia. This was served with an Assyiko Santorini, 2022.
Following this wonderful dinner, members of the Bailliage and their guests lingered around the bar.
Chef Robert welcomed his fellow Bailliage members to the Brasserie with a glass of Champagne Brut Rosé, Cuvee Leonie, Canard-Duchene, NV, which also accompanied our first course, Tuna Tartare, with avocado, cucumber, lemon gel, and rosti potatoes.

26/03/2025

Brasserie Flash Event is Sold Out!!

FLASH EVENT! Maximum 20 - Event email is out!

We’re anxiously awaiting news on Member Chef Robert L’hulier’s next big project! While we indulge our imagination for what’s to come, let’s visit him in his element at the helm of Brandywine Brasserie! This modern but comfortable venue just off Route 52 in Wilmington is the perfect answer to casual elegance. Chef Robert has put his typical care and consideration into a prix fixe menu that highlights the sophisticated palate that we’ve all come to know and love! As a number of our members are still away at their winter havens, we will be restricting our attendees to a maximum of 20, to ensure the staff and kitchen can manage regular service while we dine, with our group organized closely together. Please alert us of necessary dietary requirements.

Amuse Bouche
Tuna Tartare- avocado, cucumber, lemon gel, rösti potato
Champagne Brut Rose, "Cuveé Léonie" Canard-Duchéne, NV

First
Beef Carpaccio- anchovy aioli, shallot, capers, arugula sprouts, pecorino, house-made focaccia
Assyrtiko, Santorini, 2022

Second
New Jersey Black Bass- sweet pea emulsion, saffron nage, toasted hazelnut, wild spring fennel
Vouvray, Pinon, 2017

Main
Duck Poutine- confit, fries, port wine gravy, cheddar curds, nigella seed, scallion
Château de Joualles, Bordeaux Supérieur, 2016

Dessert
Strawberry and Rhubarb "Alaska", meyer lemon curd, toasted meringue
(Wine pairing pending)

Didn't get the event details? Reach out sooner than later to [email protected].

Date: 4/1 -6:30pm start
Location: Brandywine Brasserie, 2000 Pennsylvania Ave, Wilmington, DE 19806 (Maximum 20 guests)
RSVP: By email to [email protected] no later than 3/28, please.

25/03/2025

Time is running out and we’re getting very close to our max. Did you want to attend? If you haven’t sent us a note yet, please do so ASAP!

[email protected]

FLASH EVENT! Maximum 20 - Event email is out!

We’re anxiously awaiting news on Member Chef Robert L’hulier’s next big project! While we indulge our imagination for what’s to come, let’s visit him in his element at the helm of Brandywine Brasserie! This modern but comfortable venue just off Route 52 in Wilmington is the perfect answer to casual elegance. Chef Robert has put his typical care and consideration into a prix fixe menu that highlights the sophisticated palate that we’ve all come to know and love! As a number of our members are still away at their winter havens, we will be restricting our attendees to a maximum of 20, to ensure the staff and kitchen can manage regular service while we dine, with our group organized closely together. Please alert us of necessary dietary requirements.

Amuse Bouche
Tuna Tartare- avocado, cucumber, lemon gel, rösti potato
Champagne Brut Rose, "Cuveé Léonie" Canard-Duchéne, NV

First
Beef Carpaccio- anchovy aioli, shallot, capers, arugula sprouts, pecorino, house-made focaccia
Assyrtiko, Santorini, 2022

Second
New Jersey Black Bass- sweet pea emulsion, saffron nage, toasted hazelnut, wild spring fennel
Vouvray, Pinon, 2017

Main
Duck Poutine- confit, fries, port wine gravy, cheddar curds, nigella seed, scallion
Château de Joualles, Bordeaux Supérieur, 2016

Dessert
Strawberry and Rhubarb "Alaska", meyer lemon curd, toasted meringue
(Wine pairing pending)

Didn't get the event details? Reach out sooner than later to [email protected].

Date: 4/1 -6:30pm start
Location: Brandywine Brasserie, 2000 Pennsylvania Ave, Wilmington, DE 19806 (Maximum 20 guests)
RSVP: By email to [email protected] no later than 3/28, please.

24/03/2025

Good stuff coming on the horizon for First State Bailliage! We just tested dinner and wines for our May Mondiale event. Get ready for Spanish wines and Tapas!