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History of the Chaîne des Rôtisseurs
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.
History of the Garden State Bailliage
By Ernest Jaeger, Vice Charge de Presse
Feeling a need for another chapter in the state, the Hunterdon-Princeton Baillage was founded in 1979
by six members of the New Jersey Bailliage
residing in Central Jersey. At the January 9, 1979 induction, held
at the Ryland Inn in Whitehouse, 21 inductees joined the veteran Chaîne
members in establishing the sixty-second Chaîne Bailliage in the United
States. Dr. Robert Green, then Regional Balli du Northeast,
assisted by Edmund Mancusi-Ungaro,Charge de Missions des United States,
and Jo Mancusi-Ungaro, Bailli de New Jersey, presided over the induction
which elevated Hiram B. Ely, Jr. to the position of Bailli of
Hunterdon-Princeton. Other officers in the newly formed Bailliage
included Vice Chancelier-Argentier William H. Black, Jr.; Vice
Conseiller Gastronomique George D. Muller; Vice Conseiller
Culinaire Phyllis Black; Vice Charge de Missions H. Seely Thomas, Jr.;
and Chargee de Presse Anne Thomas.
The opening dinner at the Ryland Inn provided a sumptuous beginning for
the new Bailliage. Among the nine courses were a consomme of foie
gras; trout en croute; saddle of lamb; and squab Normande.
That evening established a tradition of fine fellowship shared over
great food which has continued for 27 years.
Update: In 2006 we renamed our chapter the
Garden State Bailliage since we had a larger and more diverse membership
than was reflected in the name Hunterdon-Princeton.
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