Confrérie de la Chaîne des Rôtisseurs

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Logo of the "Confrérie de la Chaîne des Rôtisseurs"

The Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society founded in 1950 in Paris , where it is located (7 rue d'Aumale, 9th district ). The Society draws on the traditions and practices of the old royal French "Guild of Goose Roasters", whose authority has over time expanded to include roasting of all types of poultry, meat and game . It is committed to the high art of cooking ( haute cuisine ) and promotes the maintenance of gastronomic values ​​and well-groomed table manners.

The Confrérie de la Chaîne des Rôtisseurs currently has around 24,000 members in 75 countries around the world. Their regional associations, known as “Bailliages”, are divided into further sub-groups. New members are accepted through the local Bailliagen. For this, two sponsors (parrains) are required, who vouch for the perfect character of the new member.

history

The recorded history of the Les Oyers or "goose roasters" can be traced back to 1248. At this time King Ludwig IX commissioned. To bring the “Mayor” of Paris , Étienne Boileau , into order in the organization of trades and guilds, to train young apprentices and to improve the technical knowledge of the guild members. It brought together representatives from over 100 trades, including the "goose roasters".

Over the years, the activities and privileges of this goose roaster guild have expanded to include the preparation and marketing of all types of meat, including poultry and game.

1509, during the reign of Louis XII. , some of the statutes of this guild were changed, which was also reflected in the change of the name "Rôtisseurs", and their activities were limited to poultry , wild birds, lamb and game . 1610, under Louis XIII. , the guild was given a royal charter with its own coat of arms.

For more than four centuries the Brotherhood of Roasters cultivated and developed the culinary art and set high professional and qualitative standards of a "royal table" until the guild, like all other guilds, was dissolved in 1793 during the French Revolution . The Rôtisseurs were almost completely forgotten until Auguste Becart, Jean Valby, the "Prince of Gastronomers" Curnonsky (Maurice-Edmond Sailland), Louis Giraudon and Marcel Dorin revived the society in 1950 and the Confrérie de la Chaîne des Rôtisseurs (re) founded.

The Chaîne des Rôtisseurs today

Logo of the "Ordre Mondial des Gourmets Dégustateurs"

Since its rebirth, the society has grown rapidly and has been able to assert its presence and influence worldwide. Today it brings together professional and non-professional members from all over the world who share the common spirit of society and who appreciate and enjoy good food and drink. While the Confrérie is a brotherhood by name, women have always been welcome and play an active role in society. Inside the Chaîne is the "L'Ordre Mondial des Gourmets Dégustateurs" for those members who have acquired special knowledge about wines and spirits.

Concours des Meilleurs Jeunes Chefs Rôtisseurs

Chaîne des Rôtisseurs medal

The Chaîne des Rôtisseurs organizes an annual international cooking competition for young chefs up to the age of 27. Those young chefs who have previously prevailed in one of the national competitions organized and carried out by the Chaîne des Rôtisseurs national associations can take part in this “World Championship”. The aim of this competition is to promote the culinary expertise of the young chef (s). The competition, which the participants, in particular the first three placed, gives the young boss the opportunity to showcase talent and specialist knowledge internationally. It is a so-called “blind competition”. At the beginning, the participants learn the ingredients that are available. Then plan a three-course menu in 30 minutes. This must be created for four people within 2.5 to 3 hours. During the preparation, a kitchen jury monitors and rates the working methods of the young chefs. The six people on the tasting jury are responsible for tasting and grading.

All 18 to 24 young chefs taking part in the international competition are also accepted into the Confrérie as "Rôtisseurs".

coat of arms

Old coat of arms of the "Goose Roaster Guild"

The original coat of arms consisted of a shield with two crossed rotisseries and four chimney needles (“lardoirs”), surrounded by the flames of a fireplace.

A logo was created for the new Confrérie with this historical sign in the middle. This is framed by 11 lilies ( Fleur-de-lis ) and two chains (“Chaînes”); in between the name of the new organization and the two founding years (1248 and 1950) appear.

The inner chain represents the professional members; the outer the non-professional, both together the bond of like-minded people.

Movie

  • Tuna, lamb and good nerves. Film reportage, Germany, 2012, 29:20 min., Script and director: Nina Thomas, production: hr , series: hessenreporter, first broadcast: December 2, 2012 on hr-fernsehen , synopsis by ARD .

Web links

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