Since their Inauguration in 1995 at the Royal Cliff Beach Resort, which was a
remarkable evening, the Chaine of Pattaya has had some very interesting and
varied events. Yesterday, all these events were crowned with the 1st Anniversary
Night at the Dusit Resort, Pattaya.
The newly appointed Chancelier President, Mr. Joachim Caula, in his opening
address, was short and precise.
Mr. Robert Baty, President & Grand Chancelier Siege Mondial, then addressed the
audience with an interesting and humorous opening speech. He expressed his
delight at welcoming so many new members, and added, “The Bailliage de Pattaya
is recognized as a hard working club which has made big progress”. He explained
to all the new members the fraternity of the Chaine des Rotisseurs, “The use of
the spit for roasting meat goes back to very ancient times. Meat, having been
pierced with spits, was placed at a suitable height above burning coals. In
1248, during the reign of Luis IX, the crusader king of France now known as St.
Luis, the Guild of Meat Roasters was founded in Paris. The Guild developed
rapidly through the centuries, and in 1610 received the Royal Warrant when a
coat of arms was granted to the Maitres des Rotisseurs. During the Middle Ages,
cooks formed a community which had for it’s purpose the creation of a charitable
fund. One-third was set aside from all the professional funds, and the proceeds
were used to aid the poor and aged. In 1467, this community divided into two
branches, one of which, preserving the original statutes, took the title of
Rotisseurs”. He added that at the end of the 18th century, the number of highly
recognized Rotisseurs was about 310.
“The outbreak of the French Revolution caused them to disband; and it was not
until October 27, 1950, that this old association was revived under the name of
the Confrerie de la Chaine des Rotisseurs. Recognition of the roasting spit was
brought back. The coat of arms was restored to the Rotisseurs ‘de jure’ and ‘de
facto’ and renewed brilliance was given it by transforming the metal and enamel
of the ancient arms of 1610 into ‘deux dure rayonnante egalement d’or ...’ This
new coat of arms will remain the future arms of the Confrerie de la Chaine des
Rotisseur.”
Mr. Baty did not forget to mention the Pope who is also member of the Chaine.
“It is the second Pope already”, he said, “after I knighted the present pope, he
told me, being a Chevalier means he still would take care of the souls while I
would be the one who has to take care of the bodily wealth of the members”. Mr.
Baty, who speaks French only, was translated simultaneously by Mrs. Heidi
Ruppert of Germany, who did a tremendous job.
In a solemn ceremony, all new members were embraced into the brotherhood of the
Chaine and knighted by Mr. Baty.
After this ceremony, members and guests, dressed in tuxedos and evening dresses,
went to the fabulously decorated banquet hall. Flowers and ice-sculptures were
set up in each corner and the tables were decorated with carved melons, shaped
like globes with hands holding them. The Executive Chef, Mr. Stefan Stumke, and
the entire staff of the Dusit Resort, were at their best. This event showed that
the Dusit’s 5 stars are shining bright.
The dinner was fantastic, the taste as well as the presentation. The first
course, “Cured Noisettes of lamb”, along with the salad, looked like a bunch of
flowers.
“Purred soup of snow-peas” with medallions of lobster was the second dish and
the “Fillet of Yellow Tail Rock Fish” was an interesting attempt to marry green
papaya with this tasty, rather unknown sea-fish. The next, a “Tamarind and Lemon
Sherbet” was a big surprise to everybody. “Never have I seen such a splendid
presentation of a middle course”, said Mr. Walter J. Heller, the Vice Conseiller
Gastronomique. “For this presentation and for the good idea of making tamarind
sherbet, the Chef merits a Medaille D’Or”.
After the main-course, “Roasted Fillet of Veal” and the “Selected
Cheese-platter”, the dessert, “Amaretto Mousse”, was served in cups made of
chocolate. One could see it needed real skill and a lot of work from the Chef
Patissier and his staff. It was a real highlight at the end of this dinner.
Another highlight was the presentation of certificates to the Chef, his kitchen
staff and the serving department. Mr. Michael Vogt and Mr. Peter Malhotra
performed their duties as MC’s with great skill. Mr. Baty handed the
certificates of appreciation over to every single person and, as soon as it came
to girls, he would not only shake their hands but kiss them on the cheeks, with
this very special French charm. Certificates were also given to Joachim Caula
for the outstanding work he did during the past year, and to Michael Vogt, Peter
Malhotra, Wlater Thenisch and Water J. Heller.
Pattaya Mail designed and published a commemorative book for all guests to take
home with them so they may always remember this wonderful evening.
In his ending speech, Robert Baty thanked the Dusit Resort for preparing such a
fantastic evening, Joachim Caula for his hard work and involvement, and reminded
all the other members to keep up with this good work, and the Chefs to wear
their Chef’s hat with pride and determination. He finished with the pledge of
the Chaine des Rotisseurs: “I pledge that, as a member of the Chaine des
Rotisseurs, I will at all times honor the art of cuisine and the culture of the
table. I pledge to always fulfill my obligations of brotherhood and of respect
for my fellow members of The Chaine des Rotisseurs”.
