History

In the Middle Ages, Guilds were formed: they contributed to the construction of the cathedrals, at the same time giving birth to classical music, literature, painting, theatre, all the arts including culinary art. The Guilds were comprised of Apprentices, Companions and Masters. They received these titles after presenting their masterpieces to the Elders. In the year 1248, St Louis King of France, constituted the Guild of Spit-Roasters called "Les Ayeurs". They were given the special privilege of roasting geese, which were particularly appreciated at that time. Royal patronage was bestowed in the year 1610 with the official coat of arms of the Maitrise des Rotisseurs. Until 1789, this Guild continued to develop but after the French Revolution, as with all the Guilds, it was dissolved. The seeds of gastronomy had been well sown, however cooking never stopped striving for perfection to become an art. Alas, in 1939 with the outbreak of war, came serious food shortages: it was no longer possible, with the lack of raw materials, to grant Culinary Apprenticeships to the Roasters or Grillers. It was also impossible for mothers to initiate their daughters in the art of the table and this situation lasted for many years. Eventually, in 1950, ration cards disappeared and shelves in the shops filled up once more.

It was at Easter 1950 while savouring a gigot a la broche, three gastronomes Curnonsky, Prince elect of Gastronomes, D' Auguste Becart, Jean Valby and two professionals: Louis Giraudon and Marcel Dorin pledged themselves to restore the spirit of the old Guild to the Professionals in association with non-professional gastronomes and housewives alike. In August 1950, the Confrerie de la Chaine des Rotisseurs was founded: its constitution was registered with the Prefecture of Police in Paris on 3 August 1950 and published in the Journal Officiel de la Republique Francaise 29 August 1950 (page 9316). Since then the Chaine des Rotisseurs has continued to develop not only in France but throughout the world.

The Chaine des Rotisseurs also comprises delegations outside France called Bailliages. These Bailliages function under the Direction of the World Headquarters situated in Paris. The Chaine des Rotisseurs is composed of amateur members (non-professionals) and professional members. A Ruling Council composed of delegates from the Bailliages prepare the business of the Council of Administration.

In each country a National Bailliage and Regional Bailliages are constituted in agreement with the Council of Administration. Each National Bailliage is presided over by a Bailli Delegue assisted by a committee consisting of a Chancellor (administration), a Treasurer (finances), a Gastronomy Councillor (non-professional), a Culinary Councillor (professional), a Secretary (social activities) and a Press Secretary. The Regional Bailliages are established under the responsibility of the National Bailli Delegue who controls them and are presided over by the Regional Bailli. The Bailli of a region is supported by a committee elected at a regional level that has the same structure as the National Committee.

Today, the Society has 22,000 members in more than 70 countries worldwide.

Official Coat of Arms

In 1610 when the Royal Charter was granted, an Official Coat of Arms was created. The central arms consist of two crossed turning spits and four larding needles surrounded by flames of the hearth on a shield encircled by fleurs de lis (denoting royal patronage) 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 that unites the members of the Society.