Chaine de Rotisseurs Non-professionals Dinner 2005

In 1248, Saint Louis, King of France, thanked the craftsmen which had contributed towards the construction of the Sainte Chapelle by founding the guild of the ‘oyeurs’, the geese roasters, because geese were a poultry greatly appreciated during the Middle Ages.

I am not sure of the significance of the "thank you", I guess it’s like those stories you hear of governments funding study missions to Tahiti or Barbados.

And also, being or close to middle age, I can vouch for the great appreciation of geese.

Damn this avian flu business! Damn!

In any case, the royal award together with the coat of arms for the master rotisseurs was bestowed in 1610. During five centuries the Brotherhood of the Roasters cultivated and developed culinary art until it was disbanded together with all the other guilds in 1793 by the French Revolution.

And after World War Two, five French gastronomes decided to revive the spirit of the old guild and in 1950, the Confrerie de la Chaine des Rotisseurs was formed in Paris.

This is why you see two dates on their coat of arms.

In any case, I was invited to this annual event for non-professionals organized by the Confrerie de la Chaine des Rotisseurs of Singapore.

me2 3guys front oysterbar

The centerpiece can be overwhelming, even chilling (ha!) at first sight, especially for someone who has seen one too many WWII movies.

The menu can be found here.

Unfortunately, I used my new camera that night. Being unfamilar with the settings, its a wonder I got any shots at all. Anyway, here are the photos.

oysters_1 kumomoto

This dinner is also known as the "Oyster Dinner" because every year around 16 different types of oysters are featured. This year, there were 8,000+ oysters and around 420 guests. Mmmmm…

Oh yes, for the whole dinner, I only met one cardiologist and one heart surgeon. No cards where handed out though. 😉

The Kumamoto oysters were served at the table, which is a good thing otherwise there will be a very long queue and a very short oyster course. Small, sweet and succulent. If you shudder at raw oysters, give this a try. There are neither black edges nor a raw fishy smell.

I didn’t try all of the 16 types, merely focusing on the French Belon. This is because last year I was bewildered by the sheer variety of food, tried everything and ended up tasting nothing.

The slight coppery taste of the Belon oyster complimented the condiments. I liked the vinegar, chilli and wasabi best.

This year, the strategy was to go slow, select a few choice morsels and be mindful of the taste.

sign interior2

As you can see, the centerpiece was outstanding. It was like dining inside an alien ship. 😉

soupkambing1 soupkambing

Before I let you look at the photos in peace, just like to highlight the other magnificent item. Uncle Jeffrey’s Soup Kambing.

Imagine mutton stewed for over 8 hours in a thick broth. You usually get this only at the end of the day at a soup kambing stall. This recipe was handed down from a Chef from the Ritz-Carlton (I have to verify this) to the Chaine committee members and has been a fixture for many years.

Thick, tender, melt-in-your-mouth pieces of mutton swimming in a fragrant soup. Actually, it’s thick enough to be a stew. Your ultimate comfort food.

We all had at least 2 bowls.

beluga1 beluga

Yes, it’s free-flow Beluga Caviar to go with the snow crab roll. And yes, there was Champagne.

snowcrab kingcrab tuna sushibar tempura risotto_1 risotto1 beef_1

You see that big garnishing on top of the risotto? Black truffle shavings. It pays to compliment the Chef. ;P

Actually, the risotto was excellent, the Chef from Prego prepared it.

Oh yes, as it was short-handed, Chefs from Prego, Inagiku and other Raffles restaurants helped out. The result was an outstanding dinner.

centerpiece spinachroll

We pause, for a study in sin.

foiegrasfrying1 foiegrasfrying3 foiegrasfrying foiegrasfrying2 foiegraslaid foiegras_1

I just took the pictures, honest!

I held it in my hand but didn’t inhale… wait a minute…


marzipan1 marzipan3 marzipan2 toosexy_1

Isn’t mazipan wonderful? I saw a man sidle over to these babies and put them in a bag. Didn’t snap a shot as I didn’t know how he might react.

pearpizza1 pearpizza2 pearpizza dessert2

What you see here is Pear pizzas being prepared. Dribble some chocolate sauce and garnish with Pecorino cheese. An interesting mix of flavours. The three ice cream you see are orange, honey and chocolate.

Topped off with a nice Bas Armanac, it was a most satisfying evening.


Posted on 1st Dec 2005 in Chaine de Rotisseurs, Food and Drink


There Is Only 1 Comment So Far


sesame commented on December 2, 2005 at 3:21 pm

Aiyoh Ivan…you have a very “decadent” lifestyle hor? Much to my envy leh.

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