La Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. The Chaîne is based on the traditions and practices of the old French Royal Guild of Goose Roasters, whose authority gradually expanded to the roasting of all poultry, meat, and game. It is dedicated to the culinary arts, promoting and developing its gastronomic values while at the same time widening its focus to table art.
The written history of the guild of “Les Oyers” or “Goose Roasters” has been traced back to 1248. At that time, King Louis IX assigned Étienne Boileau, the Provost of Paris, with the task of bringing order into the organisation of trades and guilds, developing young apprentices and improving the technical knowledge of guild members. He gathered the charters of more than 100 of these trades, among them the Goose Roasters.
Over the years, the activities and privileges of the Goose Roasters Guild were extended to preparing and selling all kinds of meat, including poultry and venison.
In 1509, during the reign of King Louis XII, some new statutes were introduced, which resulted in the change of the name of the guild to “Rôtisseurs” and the restriction of its activities to poultry, game birds, lamb and venison. In 1610, under King Louis XIII, the guild was granted a royal charter and its own coat of arms.
For over four centuries, the “Confrérie”, or brotherhood of the Roasters, cultivated and developed culinary art and high standards of professionalism and quality—standards befitting the splendour of the “Royal Table”—until the guild system was disbanded in 1793 during the French Revolution. The Rôtisseurs were almost forgotten until 1950, when Auguste Becart, Jean Valby, Curnonsky, Louis Giraudon, and Marcel Dorin borrowed the guild’s name to create La Confrérie de la Chaîne des Rôtisseurs.
The Chaine Today
Since its recreation in 1950, the society has grown dramatically, spreading its influence and presence worldwide. Today, the Chaîne brings together professional and non-professional members from around the world who share in the “spirit” of the Society and who appreciate and enjoy wine and fine dining. While a confrérie is a “brotherhood,” women have always been welcome, and they take an active role in the Society. Within the Chaîne, there is also the “L’Ordre Mondial des Gourmets Dégustateurs” for those members who have special knowledge of, or interest in, wine and spirits.
In Indonesia there are two Bailliages, one in Jakarta and one in Bali, both with very active programs which have attracted the serious attention of those who love the best of food, wine and good conversation, and recently held not just one event to induct their new members, but a total of four: three in Bali and one in Jakarta. In Bali there was a welcome cocktails and canapés in the exciting top floor venue at the Apurva Kempinski L’Atelier of Cyril Kongo, followed the next day by an amazing dinner in the new Saka Museum at Ayana Resort Bali, a cultural haven and premier event destination which collaborated closely with Balinese communities and artists to create ogoh-ogoh, giant effigies which paraded through the streets on the eve of Nyepi, but this time served as the backdrop for a splendid dinner. The last event was the farewell brunch at The Four Seasons Jimbaran. Then it was off to Jakarta where the remaining new members who could not make it to Bali were inducted in the elegant Red Room at the top of Gran Melia Jakarta.
Here the Jakarta members joined together in an evening of speeches, songs, and welcome accompanied by a delightful menu prepared by Chef Kevin Marchetti and his team, and some very good wines from the House of Thorne-Clark. The spectacular Gala Dinner menu is shown here.
The induction was overseen by Bailli National Indonesia, Michael Burchett and Bailli Provincial Jakarta, Alistair Speirs together with the Chaine Council Members. Congratulations go to Gran Melia General Manager Mirco Iada for a very special evening.
For those who are interested to join the Chaine, which in Jakarta will host a minimum of 6 outstanding dinners in 2024, please contact Lina on email@example.com and details of the process to join will be shared directly.