Press

Originally founded in Paris, France in 1950, the Chaîne des Rôtisseurs is a gastronomic society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. It is based upon the traditions and practices of the old French royal guild of goose roasters, whose history has been traced back to the year 1248. The current society has members in more than 70 countries around the world, and there are nearly 150 chapters, or bailliages, in the United States.

Members and guests were first treated to a champagne and hors d’oeuvres tour of the kitchen facilities where students and instructors showcased their talent in preparing various treats utilizing the local ingredients provided by the farmers. Guests sampled house-smoked trout and salmon, seared scallops, butternut spaetzle, venison carpaccio, duck breast with berry sauce, and apple consomme shooters. Jim Gallivan commented, "It was great to have the students learn first hand about food sourcing, especially the very local sources. Events like these really show the students how essential teamwork and communication are in turning out an incredible meal."

The tour ended in L’Esprit Dining Room, where an elegant seven-course dinner was served. Each course was introduced by a student, indicating the grower responsible for each main ingredient. The NH growers provided the majority of ingredients, from micro greens to lobster to rabbit and beef, venison and cheese, to apples and chocolate. Wines from various vineyards in New England were paired with each course. Chaine member Jeff Davis indicated that "it was really interesting to talk with the growers about their product. Whether it’s raising animals, operating an orchard, or making cheese, it all seems to be a labor of love, and we love to be able to enjoy the fruits of their labor!"

NH Bailli Roy Duddy commented, "The students and professional instructors certainly outdid themselves with the preparation, presentation and service of their culinary masterpieces that ranged from butter poached lobster to roasted saddle of rabbit to braised beef short ribs, to rustic apple tart with homemade ice cream. It was simply fabulous."

For those of you who love great food and fine wine, L’Esprit at the McIntosh Atlantic Culinary Academy is open to the public. They are located at 181 Silver St., Dover. Call 603-750-1504 for information and reservations. Anyone interested in more information on the Chaîne des Rôtisseurs can visit the website www.chaineus.org

For information:
Contact: kerobert@mac.com
Phone: 508-277-8540