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Welcome to the Orange Coast Riviera Chapter of the Confrérie de la Chaine des Rôtisseurs, an international gastronomic society dedicated to promoting fine dining and preserving the camaraderie and pleasures of the table.
Over the centuries, the traditional Chaine concept has always been to bring together professional and non-professional members worldwide who have a mutual interest in cuisine, wine, and fine dining. As members of “La Chaine”, you have access to local, national and international directories listing Chaine members such as hotel, restaurants and wineries around the world.
Here is a “not so brief” and “slightly embellished” history of
the oldest and largest gastronomic society in the world
1248: The original Chaine was founded under the reign of King Louis IX and was based on the traditions and practices of the Old French royal guild of goose roasters. The goose was a particularly appreciated bird of the Middle Ages, and the authority of the guild was later expanded to include all poultry, meat and game.
1286: Thankfully spectacles are invented so we can read the menus and see what we are eating and drinking.
1292: Marco Polo returns from China and brings back pasta. Marco took to China the European custom of taking leftovers home to the wife and kids, thus the start of Chinese takeout.
1325: The first French cookbook done by hand by Guillaume Tirel aka Taillevent included 17 sauces and thickened bread.
1446: Thankfully another invention! Gutenberg invents movable type so we can all print our menus.
1492: Columbus discovers the wine country. Of course, we all know that the Vikings were here first!.
1617: Coffee is introduced in Europe for the first time. Origin of the coffee was from Ethiopia. Ethiopian shepherds noticed that their sheep weren’t sleeping that well.
1589: Forks were first used in the courts in Europe.
1610: Under King Louis XIII, the guild was granted a royal charter and its own coat of arms consisting of two crossed turning spits and four larding needles, surrounded by flames of the hearth on a shield.
1666: First cheddar cheese produced in England. Also the year of the Great Fire of London. Result… grilled cheese sandwiches.
1750: Duc de Richeilieus’s chef creates mayonnaise and introduces tuna fish sandwiches.
For over four centuries the Confrerie or “Brotherhood” of the roasters developed culinary art and high standards of professionalism and quality…as was the standard of the “Royal Table”.
1793: During the French Revolution, the Chaine is disbanded. The restaurants lose all of their clientele.
1789-1950: Nothing of significance happened except the geese were happy.
1950: The Chaine is re-established!!! In Paris, the society is resurrected by Dr. Auguste Becart, Jean Valby, and “Prince” Cumonsky (elected Prince of Gastronomes), and chefs Louis Giraudon and Marcel Dorin. These men wanted to create a new society with historical significance.
Footnote on “Prince Cumonsky” – He was a French writer, novelist, biographer and gastronome. At the height of his prestige, eighty restaurants around Paris would hold a table every night in case he arrived. Miraculously, he lived to the age of 84 when he leaned too far out of a window and fell to his death.
1950: The new Chaine Coat of Arms is created. It consists of the old coat of arms (two crossed turning spits and four larding needles surrounded by flames of the hearth on a shield) encircled (this is the added part) by fleur-de-lis and a chain representing the mechanism used to turn the spit. The outer chain represents the bond which unites the members of our society. The chains also represent the professional members (the inner chain) surrounded by the bailliage members (the outer chain). The foundation dates of 1248 and 1950 were also added.
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