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It
was in the year 1248, under Saint Louis, King of France,
that the Guild of Rotisseurs was formed. Originally limited
to roasters of geese ("Ayeurs"), the Guild expanded in scope
and in numbers, and in 1610 it received the present coat of
arms by royal warrant. (Note the crossed broches, or turning
spits, on this seal. A symbolic broche is used during the
Chaine's induction ceremony for new members and elevation in
rank of deserving members.)
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One of the most
prosperous of the Guilds, La Chaine comprised many members
who were attached to the noblest of families of France. This
proved less advantageous during the French Revolution, for
along with most other Guilds, La Chaine suffered significant
loss of membership and was dissolved.
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Gastronomically
speaking, 160 uneventful years passed until the revival of
La Chaine in 1950. Following recovery from World War II,
three gastronomes and two professionals joined in Paris with
a common goal - to restore the pride in culinary excellence
which had been lost during a period of wartime shortages. In
that year La Confrerie de la Chaîne des Rôtisseurs was
officially incorporated, and the seal and coat of arms of
the predecessor Guild were restored by Act of the French
Government.
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Today La Chaine
des Rotisseurs is the oldest and largest gastronomic
organization in the world. More than 80,000 persons
participate annually in its activities throughout the world
with 7,000 members in the USA. Bailliages (Chapters) in more
than 110 countries coordinate their programs through La
Chaine's international headquarters in Paris. In the United
States, La Chaine has approximately 140 local chapters. The
National office is located in New York City.
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Underlying La
Chaine's growth is the organization's sense of purpose. A
key criterion which distinguishes La Chaine from other
organizations involved in wine or food is the interrelation
between amateur and professional. In La Chaine we strive for
balanced membership representing professionals involved in
food supply and preparation, service in hotels and
restaurants; wine, food and equipment suppliers and world-
renowned lecturers, writers and critics, as well as
knowledgeable laymen who, due to their interest in learning
and/or well traveled backgrounds, are in a position to enjoy
the pleasures engendered by good cuisine, good wine and good
company.
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