This induction ceremony, held at the prestigious Simola Hotel & Spa in Knysna, saw nine new members of this international society, who are devoted to choice dining and the camaraderie of the table, welcomed into its fold.
With much ceremony the new members were sworn in under the watchful eyes of senior Chaîne members Francois Ferreira, Kevin Joseph, Freda Fourie and David Hyman and several members and invited guests. Attendees could hear a pin drop as inductees had the ceremonial sword placed on their shoulder while Ferreira recited the oath in French.
Ferreira had the audience in stitches as he shared the history of the Chaîne. It was founded in Paris during the 1950s - although its roots can be traced back to 1248. "At the time, the French King, Louis IX (later canonised as Saint Louis), wishing to thank the trades that had contributed to the construction of Sante Chapelle, ordered the establishment of several professional guilds, including that of the oyeurs or goose roaster," explained Ferreira.
He added that the vocation of this guild was to improve the technical knowledge of its members (apprentices, tradesmen and masters). "Over the decades its activities and privileges were expanded."
By 1509, during the reign of Louis XII, when the guild's knowledge was extended to include the preparation of other meats and poultry, including game, the society took the name Rôtisseurs (roasters). In 1610, under the reign of Louis XIII, it was granted a royal charter and a coat of arms.
"For more than four centuries the Confrérie des Rôtisseurs cultivated and developed the culinary arts, meeting all the requirements of professionalism and quality demanded by the Royal Table, until 1793 when the guild system was dissolved during the French Revolution," said Ferreira.
The Rôtisseurs were completely forgotten until 1950, when Dr August Becard, well-known journalists Jean Valby and Curmonsky and chefs Louis Giraudon and Marcel Dorin revived the association and founded Confrérie de la Chaîne des Rôtisseurs.
Steeped in so much history it is plain to see why being elected to become a member is considered such an honour.
"Being a member of the Chaîne is such a wonderful networking vehicle. We have recently hosted Chaîne members from Greece, America and France," said Ferreira. Adding, "We are always looking for new members and always welcome guests to any of our functions."
The attending members and their guests were treated to a superb seven course meal by Simola Chef Delia Clarke and the courses were paired with Oudtshoorn's Karusa Premium Wines.
Local residents Mariza van Deventer and Denise Lindley were among the nine new inductees into the Confrérie de la Chaîne des Rôtisseurs. Photo: Elle Photography
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