Pattaya Chapter of Chaîne des Rôtisseurs Inducts 13 New Members

Chaîne des Rôtisseurs, Pattaya chapter members and spouses at the Royal Cliff Hotel after the inductions, promotions and special medal awarded to Bailli  Ranjith Chandrasiri.

On Saturday 3rd December 2011 saw the year’s most prestigious event of the Pattaya chapter of the Chaîne des Rôtisseurs,“Cérémonie des Intronisation and Gala Dinner” at the acclaimed Royal Cliff Hotels Group in Jomtien-Pattaya. 
 
The Chaîne des Rôtisseurs is the oldest and most prestigious international gastronomic society in the world devoted to the promotion of fine dining and the camaraderie and pleasures of the table. There are members in more than one hundred countries in all parts of the world.

On this particular evening, 13 new members were inducted into the order whilst seven existing members were promoted. Special medal of Tastevin as L’Ordre Mondial des Gourmets Dégustateurs was officially awarded to Mr. Ranjith Chandrasiri, the Bailli (President) of the Chaîne des Rôtisseurs, Pattaya chapter.

The initiation ceremony took place at the Promenade Lounge of the Royal Cliff Grand Hotel. Following the formalities of the initiations, members enjoyed a splendid gourmet dinner matched with a fabulous selection of wines, created by Executive Chef Walter Thenisch of the Royal Cliff Hotels Group in the multi-award winning Royal Grill Room & Wine cellar.

Mr. Ranjith Chandrasiri, the Deputy General Manager of the Royal Cliff Hotels Group and Bailli (President) of the Chaine des Rotisseurs, Pattaya chapter welcomed the members and guests during his speech, highlighting some of the gastronomic events from the past months and hinting to some very delectable surprises he has planned for the Chaine in 2012 as the Chaine des Rotisseurs continues in its quest for the ultimate culinary experience. 

Today the Chaîne des Rôtisseurs coat of arms is this contemporary emblem. In 1610, when the arms were created, they featured two crossed spits and four larding utensils in the centre, surrounded by the flames of the hearth. In the present version, this historic shield is encircled by fleurs-de-lis and two chains, between which are the name of the association and the two foundation dates, 1248 and 1950. The inner chain represents the professional members, while the outer chain symbolizes the non-professional members and the bond that unites all members.

Louis IX was the founding force leading to the establishment of the club first in 1258, according to the official website of the Chaine des Rotisseurs Thailand which states, "The French King Louis IX, later to be called "Saint" Louis, appointed Etienne Boileau as Provost of Paris giving him the task of bringing order and standards into the organisation of the various trades. So he collected and reviewed the statutes of more than hundred of these trades, among them the rules and regulations of the Goose Roasters, “Les Oyers’ and put them together in the ‘Livre des Metiers’ - the Book of Trades - in 1258." 

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The first club meeting drawn in 1258 was a bit different that the current club photo at the top of this article, but the driving philosophy of the Chaîne des Rôtisseurs remains the same.

According to official accounts of the Chaine des Rotisseurs, "The revival came about at the beginning of 1950, when food restrictions were relaxing, Jean Valby, a journalist who had great interest in the diversity of the French cooking, had produced a savouring gigot a la broche, a fine leg of lamb. He invited two friends to enjoy it with him: Curnonsky, the Prince of Gastronomy and a gourmet, Dr. Auguste Becard. At the third slice, Curnonsky was overjoyed and congratulated Mrs. Valby who had supervised the roast and prepared the meal. He continued by adding that there was virtually a generation that neither know what a roast was nor even how to cook. An association needed to be established with the noble aim to make known and rehabilitate French culinary art. Dr. Becard then commented that during the War years everyone had eaten whatever they could find and as a result their digestive system had particularly suffered. He proposed therefore that the basic principle of the organisation should be one of simple, easily digested cooking essentially comprising of spit-roasts and grills. The realised that they needed to be joined by masters from professions associated with the culinary world."