Bertrand de Boutray is the new Bailli, i.e., President, of the Seattle Chapter of the Chaine des Rotisseurs. Bertrand's and the Chaine's goal is to provide high quality culinary events ranging from black tie multi-course gastronomical dinners at the Puget Sound area's finest restaurants and hotels, to casual summer picnics at which the Bailliage raises money from an auction to support local culinary scholarship programs.

"When Bertrand de Boutray left France sixteen years ago, he had no idea
that he would become Seattle's favorite party chef or an officer in the
Chaine des Rotisseurs…
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SPECIAL ISSUE Entertaining with Style
The Classy Party
Want to give guests a chance to roll up their sleeves and prepare a meal under the tutelage of a chef . . . in your own kitchen? It's easy, thanks to a growing number of food-loving entrepreneurs around the country who offer cooking-class parties like those listed here.
Bertrand de Boutray, of BERTRAND CHEZ VOUS in Seattle, carries most of the kitchen in his car in case a client doesn't have the proper equipment to make a traditional five-course French meal (206-729-1554)…

Gadget Mania
By Catherine Allchin
There's a device for every kitchen need. All you need is time to use it.
. . . Jeff Blanchard, gadget guru for Sur La Table tried to convince me that I'll never get perfect slices without a slicer or mandolin, but I'm siding with Seattle chef Bertrand de Boutray on this one. I've taken a few of Bertrand's French cooking classes and he believes that all these gadgets are marketed for people who have poor knife skills. I could cut an entire bag of mushrooms before I could find a specialty slicer buried in some drawer…

A Dream Trip to France
By Lynn Lindsay
In October of 2003, Vice Conseiller Culinaire Baron Bertrand de Boutray led a group from the Seattle Bailliage (chapter) of the Chaîne des Rôtisseurs on a culinary adventure in France.
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Northwest Culinary
A brief profile of Bertrand de Boutray highlights his training at the Cordon Bleu cooking school in Paris – his specialty of preparing traditional French cuisine, and teaching the art of French cooking in hands-on private home and semi-private cooking classes.
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Cooking With Class
By Hsiao-Ching Chou
Area programs are the ticket to expanding a home-cook's horizon
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French Lessons
Seattle chef brings his culinary talents to Renton College
When Seattle Chef, Bertrand de Boutray, returned after studying at the reknowned Le Cordon Bleu in Paris in 1995, he thought he'd put his culinary skills to use with a series of French cooking classes…
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The Ultimate City Food Guide
Cook Like the Pros
By Lynn Sampson
In cooking classes throughout Seattle, food enthusiasts are learning the secrets of l'art culinaire…
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Food with Friends
Chefs are bringing cooking expertise home, offering lessons
and making meals for fun
By Catherine Allchin
At the home of party host, Suzanne Stephan … chef Bertrand de Boutray shares tips, laughs and flour-covered fingers with his students as they prepare Sauteed Wild Mushrooms with Sea Scallops.
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Vignettes
Arts-inspired PONCHO Wine Auction takes attendees Down Under Seattle – Australian wines – not the more expected regional wines from the Northwest – were the theme and focus of this year's PONCHO Wine Auction for the Arts, which raised more than $550,000 for the local arts community… Auction highlights included… an extravagant, outdoor, French dinner prepared by Bertrand de Boutray (with the meal) paired with Domaine de la Romanee-Conti wines (at a value of) $6,500.00…

Two Gentlemen of France, One Evening of French lifestyle
By Kathy Ward
Yes, it's winter in Seattle but picture April in Paris. Focus specifically on a charming chateau in the countryside, a home filled with friends, laughter, finely prepared foods and good wine.
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