Chaine des Rotisseurs
They exist in the United States. They are in Bahrain, Belgium, and Bermuda. They live in Paris, Milan, and New York. They are doctors, writers, and salespeople. They are passionate, adventurous, and hungry. They are the ultimate foodies. “They” are the members of the Chaine des Rotisseurs.
Revived in 1950, the Chaine society actually traces its’ roots back to 1248, when France boasted a royal guild of meat roasters; at the time, specifically goose (a particular favorite during that period), although the society grew to include masters of all meat, poultry, and game. The Chaine, as it is casually referred to, was disbanded in 1793 due to the political upheaval of The French Revolution. The Chaine was not the only casualty; all guilds and similar societies met their end. The official definition of a guild, according to the Merriam-Webster dictionary, is “an association of people with similar interests or pursuits; especially: a medieval association of merchants or craftsmen”, of which the latter definition describes the early Chaine des Rotisseurs perfectly.
King Louis IX, also known as “Saint Louis”, reigned over France from 1226 – 1270 A.D. He assigned Etienne Boileau, a high-ranking administrative official, the task of organizing guilds, their members, and other various organizations and groups into a cohesive unit that aimed to support the government and society. The first members, as aforementioned, were those that prepared and sold geese for private consumption. Their task (in addition to providing income), was to become especially adept at preparing the meat(s), and further their craft by hiring apprentices and teaching others about the intricacies of meat preparation. Thus, the Chaine des Rotisseurs was born.
Although as Americans we are somewhat trained to think that we have the best, the smartest, the most advanced ideas of anyone around, the truth is, everyone should bow to the French when it comes to culinary innovation. While logistics and transportation may not have been a popular (or even considered) topic of discussion during medieval times, the advancements that the French have made throughout history regarding cookery (particularly meat roasting) – well, attention simply must be paid. Auguste Escoffier is most often credited with the progression of classical French cuisine translating to the modern-day cook, but the French were eating foie gras centuries before Escoffier was even old enough to stand at a stove.
The Chaine society, as it aged, developed into a club of sorts for both professional and non-professional members. Chefs, restaurateurs, hotel management personnel, and foodies of the most serious kind make up present-day membership of the Chaine. There are chapters all over the world in more than seventy countries, and membership exceeds twenty-five thousand persons. Members come together in a shared love of fine food and drink; in perhaps what some may call the ultimate act of gluttony. A good story accompanies that deadly sin…
In 1950, when the Chaine was revived in all its’ glory, the rebirth was attributed to five men: a doctor, two chefs, a man named Jean Valby, and a man named Maurice Edmond Sailland – a writer and self-confessed gastronome. Publicly, he was known as the “Prince of Gastronomes”, and it is reported by the official Chaine site that at the height of his popularity, Paris restaurants (supposedly eighty of them) would hold a table each night in hopes that he would bestow his presence upon them. He passed away in 1956, but the princely title he carried has never again been given to another.
Again delving back into the history of the Chaine society and the spread of culinary knowledge around the world, while today there are multiple variations on cooking meat, it may be that the French still own the cornerstone when it comes to classic, beloved preparations. Roasting meat may not be the fanciest, most advanced, elegant preparation, but it has its’ merits. Some may consider it an art: knowing just how far to place the meat from the fire; how much fat should remain on the bone; using a wet or dry rub or marinade; stoking the coals to elicit the perfect browning of skin. A common recipe in medieval Europe might be something like this: any spit-roasted meat with Egerdouce sauce - an amalgam of olive oil, onions, raisins, currants, salt, ground ginger, mace, saffron, cloves, white wine, vinegar, and sugar. Although it may seem like an odd combination to pair with meat, in the Middle Ages, there was no refrigeration, and the strong, aromatic spices served to cover up rancid meat. Today, roasted meat is enjoyed all over the world, but ingredients and methods used depend on culture, religion, geography, and climate. In the Carolinas of the United States, meat is barbecued and served with sauces that have a mustard base, an influence from the many Eastern Europeans who settled there. In Memphis, Tennessee, a dry rub is most common. Today, however, although traditions and favorite flavors persist, one can procure any ingredient wanted or needed to produce a certain recipe. In medieval times, cooks were reliant on what was coming through the trade routes and what was affordable.
The Chaine society has evolved in the sixty years since it was revived. It is now a world force that has chapters in every major city and port in the world. From Dubai to Denmark, from Poland to Portugal, gastronomes the globe around are enjoying the benefits of being a member of such a historical society. Members get together for various functions; mostly black tie events, but some chapters also host informal picnics and barbecues. However, being a member isn’t as easy as paying a yearly fee. New members must be suggested by existing members of the organization, and their joining must be approved by the council and voted in at the annual meeting. Also, in addition to the Chaine des Rotisseurs, there is another opportunity for learning and appreciation of fine wines and spirits, the Ordre Mondial des Gourmets Degustateurs.
The Chaine society cannot be simply summed up by the mere explanation that it is a club for food lovers. The Chaine is separately, yet all at once - a gathering, an association, an organization, and an alliance – between good food and those that appreciate it. The international Chaine website is nothing but apropos in it’s’ statement, “This association of people dedicated to fine cuisine, now devotes itself to promoting and developing the gastronomic values… By reviving the traditions most deeply rooted in French culture, the Chaine des Rotisseurs is restoring a heritage that was never really lost.” Bon Appétit!
They exist in the United States. They are in Bahrain, Belgium, and Bermuda. They live in Paris, Milan, and New York. They are doctors, writers, and salespeople. They are passionate, adventurous, and hungry. They are the ultimate foodies. “They” are the members of the Chaine des Rotisseurs.
Revived in 1950, the Chaine society actually traces its’ roots back to 1248, when France boasted a royal guild of meat roasters; at the time, specifically goose (a particular favorite during that period), although the society grew to include masters of all meat, poultry, and game. The Chaine, as it is casually referred to, was disbanded in 1793 due to the political upheaval of The French Revolution. The Chaine was not the only casualty; all guilds and similar societies met their end. The official definition of a guild, according to the Merriam-Webster dictionary, is “an association of people with similar interests or pursuits; especially: a medieval association of merchants or craftsmen”, of which the latter definition describes the early Chaine des Rotisseurs perfectly.
King Louis IX, also known as “Saint Louis”, reigned over France from 1226 – 1270 A.D. He assigned Etienne Boileau, a high-ranking administrative official, the task of organizing guilds, their members, and other various organizations and groups into a cohesive unit that aimed to support the government and society. The first members, as aforementioned, were those that prepared and sold geese for private consumption. Their task (in addition to providing income), was to become especially adept at preparing the meat(s), and further their craft by hiring apprentices and teaching others about the intricacies of meat preparation. Thus, the Chaine des Rotisseurs was born.
Although as Americans we are somewhat trained to think that we have the best, the smartest, the most advanced ideas of anyone around, the truth is, everyone should bow to the French when it comes to culinary innovation. While logistics and transportation may not have been a popular (or even considered) topic of discussion during medieval times, the advancements that the French have made throughout history regarding cookery (particularly meat roasting) – well, attention simply must be paid. Auguste Escoffier is most often credited with the progression of classical French cuisine translating to the modern-day cook, but the French were eating foie gras centuries before Escoffier was even old enough to stand at a stove.
The Chaine society, as it aged, developed into a club of sorts for both professional and non-professional members. Chefs, restaurateurs, hotel management personnel, and foodies of the most serious kind make up present-day membership of the Chaine. There are chapters all over the world in more than seventy countries, and membership exceeds twenty-five thousand persons. Members come together in a shared love of fine food and drink; in perhaps what some may call the ultimate act of gluttony. A good story accompanies that deadly sin…
In 1950, when the Chaine was revived in all its’ glory, the rebirth was attributed to five men: a doctor, two chefs, a man named Jean Valby, and a man named Maurice Edmond Sailland – a writer and self-confessed gastronome. Publicly, he was known as the “Prince of Gastronomes”, and it is reported by the official Chaine site that at the height of his popularity, Paris restaurants (supposedly eighty of them) would hold a table each night in hopes that he would bestow his presence upon them. He passed away in 1956, but the princely title he carried has never again been given to another.
Again delving back into the history of the Chaine society and the spread of culinary knowledge around the world, while today there are multiple variations on cooking meat, it may be that the French still own the cornerstone when it comes to classic, beloved preparations. Roasting meat may not be the fanciest, most advanced, elegant preparation, but it has its’ merits. Some may consider it an art: knowing just how far to place the meat from the fire; how much fat should remain on the bone; using a wet or dry rub or marinade; stoking the coals to elicit the perfect browning of skin. A common recipe in medieval Europe might be something like this: any spit-roasted meat with Egerdouce sauce - an amalgam of olive oil, onions, raisins, currants, salt, ground ginger, mace, saffron, cloves, white wine, vinegar, and sugar. Although it may seem like an odd combination to pair with meat, in the Middle Ages, there was no refrigeration, and the strong, aromatic spices served to cover up rancid meat. Today, roasted meat is enjoyed all over the world, but ingredients and methods used depend on culture, religion, geography, and climate. In the Carolinas of the United States, meat is barbecued and served with sauces that have a mustard base, an influence from the many Eastern Europeans who settled there. In Memphis, Tennessee, a dry rub is most common. Today, however, although traditions and favorite flavors persist, one can procure any ingredient wanted or needed to produce a certain recipe. In medieval times, cooks were reliant on what was coming through the trade routes and what was affordable.
The Chaine society has evolved in the sixty years since it was revived. It is now a world force that has chapters in every major city and port in the world. From Dubai to Denmark, from Poland to Portugal, gastronomes the globe around are enjoying the benefits of being a member of such a historical society. Members get together for various functions; mostly black tie events, but some chapters also host informal picnics and barbecues. However, being a member isn’t as easy as paying a yearly fee. New members must be suggested by existing members of the organization, and their joining must be approved by the council and voted in at the annual meeting. Also, in addition to the Chaine des Rotisseurs, there is another opportunity for learning and appreciation of fine wines and spirits, the Ordre Mondial des Gourmets Degustateurs.
The Chaine society cannot be simply summed up by the mere explanation that it is a club for food lovers. The Chaine is separately, yet all at once - a gathering, an association, an organization, and an alliance – between good food and those that appreciate it. The international Chaine website is nothing but apropos in it’s’ statement, “This association of people dedicated to fine cuisine, now devotes itself to promoting and developing the gastronomic values… By reviving the traditions most deeply rooted in French culture, the Chaine des Rotisseurs is restoring a heritage that was never really lost.” Bon Appétit!
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