HISTORY OF THE CHAINE DES ROTISSEURS

The Royal Guild of Oyer Rotisseurs was founded in 1248 under Saint Louis, King of France (King Louis the IX.). It was granted a Royal Charter and a Coat of Arms in 1610. The object of the guild was to perpetuate the Standards of quality befitting the Royal Table. Soon the craft of Rotisseurs encompassed the preparation of all the various meats and fowls destined for the spit or rack, and the activities of the Guild were always under the Royal patronage.

In 1789, the Chaine as well as the ancient Guilds were suppressed.

At Easter 1950, three gourmets, Curnonsky, Elected Prince of the Gastronomes, Dr Auguste Becart, Jean Valby and two professionals, Louis Giraudon and Marcel Dorin, pledged to restore the spirit of the ancient guild in bringing together professionals and amateurs of good food and gourmets.

They registered this association on August 3, 1950, at the Prefecture de Paris.

They used the old historic logo, but surrounded it with two chains and the new name of the association, as well the two foundation dates of 1248 and 1950.
The smaller of two chains represents the professional members, and the larger chain the non-professional members.

ABOUT THE CHAINE DES ROTISSEURS

The Chaine is a non profit association.

The world Headquarters of the Chaine (head and administrative office) shall always be located in France. As of today, it is registered at the following address : 7, Rue d’Aumale, F-75009 Paris.

French is the official language of the Chaine. That’s why we do not translate the official terminology into Czech or English

The Chaine is composed of individuals of various nationalities (French and foreign ones), amateurs of good food and professionals having accepted the present Constitution. The Chaine is active in more than 100 countries in all five continents.

The members of the Chaine have a duty of fraternity and respect of their fellow members.

Before receiving his insignia, each member takes the obligatory oath. The Rotisseurs pledge, as members of the Chaine, to honour the culinary art and gastronomy, as well as to fulfill their duties of fraternity and respect of all their fellow members.

Each member receives insignia - medal and chain on a coloured ribbon. Colour of the ribbon is determined by member’s title. Each professional and non-professional member receives title based on rules and regulations.

The Chaine is organized locally in National Bailliages. Each National Bailliage shall be governed by a committee under the authority of a Bailli Delegue.

Grand Chapitre is an event organised for more than one day, featuring meals and entertainments with an educational, cultural or historical background. On the main day of the Grand Chapitre, the Induction Ceremony takes place, followed by a black-tie gala dinner.
Looking back in history, the Induction Ceremony into any medieval society was always a very memorable event, organised with great splendour and formality. The same applied to the guild of Les Rotisseurs. And we continue this tradition in our Grand Chapitres.