The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table.
The Chaîne is originally based on the traditions and practice of the old French royal guild of goose roasters which was particularly appreciated during the Middle Ages. The written history of the guild of "Les Oyers" or “Goose Roasters” has been traced back to the year 1248. 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, some new statutes were introduced, which resulted in the change of the name of the guild to "Rôtisseurs" and its activities were restricted to poultry, game birds, lamb and venison. In 1610, the guild was granted a royal charter and its own coat of arms. The original coat of arms consists of two crossed turning spits and four larding needles, surrounded by flames of the hearth on a shield.
During the French Revolution, in 1793, the guild system was disbanded. Until 1950, Dr. Auguste Becart, Jean Valby and "Prince" Curnonsky (Prince of Gastronomes), and chefs Louis Giraudon and Marcel Dorin revived the society and created La Confrérie de la Chaîne des Rôtisseurs.
Within the Chaîne there is also the "L'Ordre Mondial des Gourmets Dégustateurs" for those members who have a special knowledge of, or interest in, wine and spirits.
Membership of the Chaîne offers the opportunity for new members to meet people who share a common interest in fine dining and good fellowship. For the professional members, such as chefs, restaurateurs and hoteliers, it offers opportunities to demonstrate their exceptional skills and creativity to a discerning, appreciative audience
The international headquarters (Siege Mondial) remains in Paris where the society was founded and the present day Chaîne des Rôtisseurs is still based on the traditions and practises of the ancient French brotherhood but now in a truly international and contemporary context.
.The Chaîne des Rôtisseurs is considered to be one of the finest food and wine guilds in the world. A Chaîne des Rôtisseurs dinner is the premier culinary event that will be hosted by the establishment. The chef is keen to display his/her creativity and expertise in menu selection, food preparation and presentation. The coordination among the chef, his brigade and the serving staff has been rehearsed so that the presentation of each course is flawless. The servers are anxious to deliver impeccable formal service in an unobtrusive fashion. The tables are beautifully set, and the scene is one we might expect at a diplomatic dinner or other formal occasion.