Overview

The Origins

The society has its roots in mediaeval times as Europe experienced the blossoming of music, literature, the fine arts, theatre and the art of cooking. This was the era of the guilds, associations of craftsmen devoted to the pursuit of excellence within their trades.  The guilds set up their internal structures with apprentices, journeymen and masters, titles which were awarded after presenting a ‘master piece’ to their peers.

Between 1243 and 1248, Louis IX, King of France, directed the building of  La Sainte Chapelle to serve as repository for holy relics acquired during the crusades. This historic building can still be seen in Paris today.  In 1248 the King thanked the craftsmen who had contributed towards the construction, by founding the guild of "Les Ayeurs", the goose roasters. Geese were poultry greatly appreciated during the Middle Ages. In time, the guild's authority gradually expanded to include the roasting of all poultry, meat and game. For five centuries the Brotherhood of the Roasters cultivated and developed culinary art until the guild was disbanded, together with all others, in 1793 during the French Revolution.

The present day Chaîne des Rôtisseurs is based on the traditions and practices of that ancient French brotherhood.  

The Revival

Fortunately, the disbanding of the guild did not spell an end to culinary art. After World War II, five French gastronomes decided to revive the spirit of the old guild, and in 1950 the Confrérie de la Chaîne des Rôtisseurs was formed in Paris, under the guidance of Curnonsky (the Prince of Gastronomes), Dr Auguste Bécart, Jean Valby and two professionals, Louis Giraudon and Marcel Dorin.

This association of people dedicated to the art of fine cooking, devoted itself to developing and promoting gastronomic values with special emphasis on skewer and grilled dishes, whilst at the same time widening its focus to table art, in the broadest sense of the term. The Chaîne also has a society within the society, L‘Ordre Mondial des Gourmet Dégustateurs, for those who have a special knowledge of, or interest in, wine and spirits.  

By reviving these traditions, most deeply rooted in French culture, which Brillat Savarin pertinently describes in his ‘Psychology of Taste’ with the words “you are born a rôtisseur and you become a cook”,   Chaîne des Rôtisseurs is restoring a heritage that was never really lost.

Since its rebirth the society has grown dramatically, spreading its influence worldwide. Today it has more than 30 000 active members in 123 countries - a truly international brotherhood.

The Purpose & Pledge

An early pledge clearly voiced the intentions of the Confrérie de Chaîne des Rôtisseurs : 

"I solemnly swear to always respect a joint roasted on a turning spit, and that I will do it in justice.  I promise that I will always behave with respect and warmth towards my fellow members of the Chaîne in the knowledge that we all share the same ideals and principles."

The pledge that is currently in use can be found on the Membership page.

The Heraldry

The royal award, together with the coat of arms for the master rôtisseurs was bestowed in 1610.  The original coat of arms consisted of two crossed, turning spits and four larding needles, surrounded by the flames of the hearth on a shield encircled by the royal fleur-de-lis and a chain representing the mechanism used to turn the spit. The outer chain, along with the legend, was added in 1950 to represent the bond which unites the members of our society.