The Confrérie de la Chaîne des Rôtisseurs is a French organization with international membership dedicated to the art of “good cuisine, good wine, and good company.” It is the largest gastronomic organization in the world with 25,000 members in 70 countries. It was established in Paris in the year 1248 by King Louis IX as a professional guild of roasters of geese (Les Ayeurs) and in 1950, the Brotherhood (Confrérie) was officially incorporated by Act of the French Government.
Its members are professionals involved in food preparation, service in hotels and restaurants, wine, food and equipment suppliers and personalities who, due to their interest in learning or their well-travelled background, are in a position to enjoy the pleasures of culinary excellence.
The Chaîne des Rôtisseurs is structured into national and local chapters called baillages which is headed by a President (bailli). And the Philippines have two chapters, Baillage de Manille and the Baillage de Cebu. Your favorite food columnist has been a member of the latter chapter for the last 14 years (how time swiftly flies!).
Each baillaige hold one grand gala event called a Chapître every year to induct new members and promotion of rank of distinguished members. A Grand Chapître is an even bigger event and the First International Grand Chapître organized by Baillage National des Philippines was a five-day festival (three days in Manila, two in Cebu, March 8-12, 2008) of food and wine celebration in an ambience of fellowship.
The Grand Gala Induction Dinner of the Baillage de Manille was held at the Rigodon Ballroom of The Peninsula Manila. Theme of the elegant night was Carnevale di Venezia and Chaine members and guests were attired in tuxedo (may include formal barong for gentlemen) and gowns with mask.
Masks have always been a central feature of the Venetian carnival which was first recorded in 1268 and traditionally people were allowed to wear them between the festival of Santo Stefano (December 26) and Shrove Tuesday (the day before Ash Wednesday).
This event was one of the most difficult tasks of your favorite food columnist since it not only involves travel and accommodation on a very limited budget but also acquiring a mask with a Venetian theme (even Halloween mask were not in stock!). But the food (as shown in these photos) and wines like Manciano Verdicchio Jesi, 2006, Brunello Di Montalcino, 1999, Barbera Funtani Montezemolo, 2004 and Mavalsia Delle Lipari, 2000 were enough stimulus to attend to a Chapître of a sister baillaige.
Organizing an ordinary Chapître is not easy; arranging a Grand Chapître, kanang international pa is very difficult! So many meetings, so much food and wine tasting and the anxiety that the weather might not be cooperating, that Murphy’s Law might occur and expenses might reach stratospheric heights. In the end, to be successful as a host like the Baillage National des Philippines is indeed so sweet.
Vive la Chaine!