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La Confrérie de la Chaîne des Rôtisseurs ((:la kɔ̃fʁeʁi də la ʃɛːn de ʁotisœːʁ)) is an international gastronomic society founded in Paris in 1950. The Chaîne is based on the traditions and practices of the old French royal guild of goose roasters, whose authority gradually expanded to the roasting of all poultry, meat and game. It is dedicated to fine cuisine and promoting and developing the gastronomic values while at the same time widening its focus to ''table art''. ==History== The written history of the guild of "''Les Oyers''" or "Goose Roasters" has been traced back to the year 1248. At that time King Louis IX, assigned Étienne Boileau, the Provost of Paris, with the task of bringing order into the organization of trades and guilds, developing young apprentices and improving the technical knowledge of guild members. He gathered together the charters of more than 100 of these trades, among them the Goose Roasters. Over the years, the activities and privileges of the Goose Roasters Guild were extended to preparing and selling all kinds of meat, including poultry and venison. 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. 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 splendor 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, and chefs Louis Giraudon and Marcel Dorin resurrected the Society and created La Confrérie de la Chaîne des Rôtisseurs. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Confrérie de la Chaîne des Rôtisseurs」の詳細全文を読む スポンサード リンク
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