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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 based on the traditions and practices of the old French royal guild (corporation in french) of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Ayers" has been traced back to the year 1248.
In 1610, the corporation was granted a royal charter and coat of arms. The arms consist of two crossed turning spits and four larding needles, surrounded by flames of the hearth on a shield encircled by fleur-de-lis and a chain representing the mechanism used to turn the spit. The outer chain along with the legend was added in 1950 to represent the bond which unites the members of our society.
Today, the society has members in more than 70 countries around the world. In the U.S., there are nearly 150 bailliages (English "bailiwick") headed by a bailli ("bailiff") and other officers who plan the individual chapter's activities. The U.S. society is governed by a national Board of Directors and a National Council which, in general, follow the programs and policies set forth by the international society headquartered in Paris.
It was in the year 1248, under Saint Louis, King of France, that the Guild of Rotisseurs was formed. Originally limited to roasters of geese ("Ayeurs"), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaine's induction ceremony for new members and elevation in rank of deserving members.)
One of the most prosperous of the Guilds, La Chaine comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaine suffered significant loss of membership and was dissolved.
Gastronomically speaking, 160 uneventful years passed until the revival of La Chaine in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal - to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrerie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.
Today La Chaine des Rotisseurs is the oldest and largest gastronomic organization in the world. More than 80,000 persons participate annually in its activities throughout the world with 7,000 members in the USA. Bailliages (Chapters) in more than 110 countries coordinate their programs through La Chaine's international headquarters in Paris. In the United States, La Chaine has approximately 140 local chapters. The National office is located in New York City.
Underlying La Chaine's growth is the organization's sense of purpose. A key criterion which distinguishes La Chaine from other organizations involved in wine or food is the interrelation between amateur and professional. In La Chaine we strive for balanced membership representing professionals involved in food supply and preparation, service in hotels and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.
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