This coming November the Chaine des Rotisseurs, an
international gastronomic society that re-grouped in Paris in 1950,
celebrates 30 years in Thailand.
‘logo’ of the Chaine des Rotisseurs here made out of flowers, the center
point at one of the Chaine dinners.
The Chaine des Rotisseurs is devoted to promoting fine
dining and “les arts de la table” in its broadest sense. It is based on
the traditions and practices of the old French craft guild of goose
roasters, birds that were particularly appreciated in those days. The Guild
of Oyers Rotisseurs was founded in 1248 and was granted a Royal Charter and
Coat of Arms in 1610.
The objectives of the Guild included perpetuating the
quality standards befitting the royal table. Soon the craft of Rotisseurs
encompassed the preparation of all the various meats and fowls destined for
the spit, and the activities of the Guild were under Royal Patronage.
However, in 1789, during the French Revolution, all the guilds were
The Chaine des Rotisseurs in its present form was reborn
in France in 1950 through three gourmets, Curnonsky, known as the prince of
gastronomes, Dr. Auguste Becart and Jean Valby; and two professionals, Louis
Giraudon and Marcel Dorin. They decided to revive the form and tradition of
the Chaine by restoring the pride of culinary excellence lost during a
period of wartime starvation. The Chaine des Rotisseurs was re-incorporated
and the Coat of Arms was restored to the fraternity.
Today, the Chaine has members in more than 120 countries
with over 25,000 members. It creates a bond of friendship across
professions, cultures, and boundaries, giving special attention to
maintaining the art of the cuisine and supporting young professionals.
Each Chapter, called a “bailliage” (English
“bailiwick’’) is headed by a bailli (“bailiff’’) and other
officers who plan the individual chapter’s activities. The national
societies are governed by a national Board of Directors and a national
council which, in general, follow the programs and policies set down by the
international society still headquartered in Paris.
All bailliages offer fine dining events, often black tie,
in the best local restaurants and hotels. The menus and dishes are created
exclusively for these dinners by the chefs, many of whom are also members of
the confrere. Each bailliage also holds one grand gala event each year to
celebrate the induction of new members. Members receive a distinctive sash
which is worn at Cha๎ne gatherings.
The activities of the Chaine are not limited to grand
dining. Less formal dinners, picnics and barbecues also play an important
role in the schedule of each bailliage. The programs vary, depending upon
local resources and interests. The society also offers a growing number of
regional and national events that are open to all members. Members in good
standing may also attend the Grand Chapitre Dinner held once a year by each
national bailliage around the world. Many of our bailliages also hold events
to support local culinary schools and many national and local chapters of
the Chaine des Rotisseurs provide scholarships to schools which are involved
in the training of future chefs or funding for other activities linked with
the objectives of the group.
Membership is by invitation only and offers the
opportunity for new members to meet people who share a common interest in
fine dining and good fellowship. For our professional restaurateurs and
hoteliers, it offers opportunities to demonstrate their exceptional skills
and creativity to a discerning and appreciative audience.
Underlying growth is the organization’s sense of
purpose. A key criterion which distinguishes the Chaine from other
organizations involved in wine or food is the interrelation between amateur
and professional. Each bailliage strives for balanced membership
representing professionals involved in food preparation, service in hotels,
private clubs and restaurants; wine, food and equipment suppliers and world-
renowned lecturers, writers and critics, as well as knowledgeable laymen
who, due to their interest or well traveled backgrounds, are in a position
to enjoy the pleasures engendered by good cuisine, good wine and good
The ‘Grand Chapitre Thailand’ celebrates the 30 year
anniversary with a four day event for overseas visitors, guests, and members
from around the country. The highlight will take place on Saturday, November
6, 2004 with a Gala Dinner at the ballroom of the Oriental Hotel in Bangkok.
Only the best wines have been selected and the venue promises the highest
standards and class.
If you are a member of the Chaine des Rotisseurs on holiday in Thailand,
interested in becoming one, or would like to have more information, contact
Bailli hon. Marion Vogt at 0 5323 4102 or e-mail: [email protected] mai-mail.com