Evolution of the Chaîne
The inner chain represents the professional members; the outer chain the non-professional members and the bond
In 1509, during the reign of King Louis XII, 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, under King Louis XIII, 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. For over four centuries the “Confrérie” or brotherhood of the Roasters cultivated and developed culinary art and high standards of professionalism and quality – standards befitting the splendour of the “Royal Table” – until the guild system was disbanded, together with all others, in 1793 during the French Revolution. The Rôtisseurs were almost forgotten until 1950 when Dr. Auguste Becart, Jean Valby and “Prince” Curnonsky (elected Prince of Gastronomes*), and chefs Louis Giraudon and Marcel Dorin resurrected the Society and created La Confrérie de la Chaîne des Rôtisseurs.
*Curnonsky was the pen name of Maurice Edmond Sailland, a French writer, novelist, biographer and gastronome. He was known as the “Prince of Gastronomes”, a title he was awarded in a public referendum in 1927, and a title no one else has been given since. At the height of his prestige, eighty restaurants around Paris would hold a table every night in case he arrived. Supposedly in his later years he was so heavy he was unable to walk and had to be carried by six friends to his favourite restaurants. On July 22, 1956, at the age of 84, Curnonsky leaned too far out of his window and fell to his death.
Chaîne Coat of Arms since 1950 For the new Confrérie, a logo was created which used the former historic shield in the centre. It was encircled with fleur-de-lis and two chains, between which the new name of the Society and the foundation dates of 1248 and 1950 were written. The inner chain represents the professional members; the outer chain the non-professional members and the bond, which unites all of the members.
To become a member it is necessary to be recommended by two current members and to file an application.