While some of us enjoy the arts and the outdoors, there are others who are dedicated to the art of fine food and wine. These are the ones who belong to the Chaîne des Rôtisseurs, an international gastronomic society dedicated to bringing together both professional and non-professional members worldwide, who appreciate and share a mutual interest in cuisine, wine and fine dining. The sheer diversity and international geographical presence of the Chaîne is not only impressive but that is what distinguishes the Chaîne des Rôtisseurs from other gastronomic organisations.
Each member is fortunate to be part of a Society that has a long culinary history and tradition which is still promoted and celebrated today through the Chaîne’s extensive international, national and local gala or fine dining events, hosted in the best local restaurants and hotels. With almost 24, 000 members in about seventy countries, the Chaîne is forever expanding and evolving. One unique point about the Chaîne is that membership is transferable worldwide. Additionally, members can be part of the Chaîne’s international network and participate in Chaîne events and activities in different countries across the globe. Consequently, it was no surprise that the Chaine would come to The BodyHoliday.
History of Chaine des Rotisseurs
Origin and Evolution
The Chaîne des Rôtisseurs was founded in Paris in 1950, a society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table.
The Chaîne is originally based on the traditions and practices of the old French royal guild of goose roasters. By 1509, during the reign of King Louis XII, some new statutes were introduced, which resulted in the change of the name of the guild to “Rôtisseurs” and its activities were restricted to poultry, game birds, lamb and venison. In 1610, under King Louis XIII, the guild was granted a royal charter and its own coat of arms. For over four centuries the “Confrérie” or brotherhood of the Roasters cultivated and developed culinary art and high standards of professionalism and quality – standards befitting the splendour of the “Royal Table” – until the guild system was disbanded, together with all others, in 1793 during the French Revolution. The Rôtisseurs were almost forgotten until 1950 when Dr. Auguste Becart, Jean Valby and “Prince” Curnonsky (elected Prince of Gastronomes*), and chefs Louis Giraudon and Marcel Dorin resurrected the Society and created La Confrérie de la Chaîne des Rôtisseurs.
Since its rebirth the society has grown dramatically, spreading its influence and presence worldwide. Today, the Chaîne brings together professional (such as chefs, restaurant and hotel owners and managers) and non-professional members from around the world, who share in the “spirit” of the Society and who appreciate and enjoy wine and fine dining. This association of people dedicated to fine cuisine, now devotes itself to promoting and developing the gastronomic values whilst at the same time widening its focus to ‘table art’.
The international headquarters (Siege Mondial) remains in Paris where the society was founded and the present day Chaîne des Rôtisseurs is still based on the traditions and practises of the ancient French brotherhood but now in a truly international and contemporary context.
Baillage comes to The BodyHoliday
The local chapter, under the leadership of Baille Vishal Bhalla, hosted St. Lucia Baillage at The BodyHoliday amidst the spirit and flurry of activity befitting the history of the Chaîne worldwide. By all accounts this was a banner evening, Chaîne decorations and all, with dinner prepared by TAO chef de cuisine, Mochsin under the auspices of Le Sport executive chef, Rajah Pillay.
Vive La Chaîne!