It is an organization that is dedicated to the art of good cuisine, good wine and good company. Its beginnings were very humble; it started as a sort of club in France among traders whose profession was to roast goose. Later in 1248, a royal imprimatur was issued by the King of France, Louis IX to form a professional guild of Les Oyeurs (Goose Roasters).
In 1950, the guild became an international gourmet society and it was called the La Confrérie de la Chaîne des Rôtisseurs. Its members are composed of professionals who are involved in food preparation and service in hotels and restaurants. Suppliers of wine, food and equipment later joined this society, as well as those individuals who are willing to go the extra mile to enjoy the pleasures of culinary excellence.
Eighteen years ago, a local chapter of the La Chaine, called a baillage, was established in Cebu and a year later, your favourite food columnist was invited to join this prestigious organization. Today, there are about 120 members of the local chapter and because it has chapters in many countries, members may join the dinners in these countries.
Every year, the society hosts five culinary adventures and French cuisine provides inspiration for many dinners. However, the Society also promotes culinary diversity such as Italian, Spanish, Chinese, Japanese, American and other regional specialties. Last October, a fellowship dinner called “A Night to Remember” was held at the Gustavian Restaurant (Banilad, #1 Paseo Saturnino Ma. Luisa Road, phone 3447653). Michel and Amparito Lhuillier, National President and Chapter President respectively, hosted this affair.
Appetizers served during the cocktails were the following: Platter of Fruit and Select Cheeses, Country Terrine, Salmon Carpaccio and a Lhuillier Household Signature Dish, the Sardines Paté. And if Mr. Michel Lhuillier is the host, you can expect to have the very best wines served for that affair (way beyond what you have paid for the event), including the Champagne Lhuillier Brut for the opening remarks. The red wines usually carry the same trademark; excuse me, grand cru gyud!
These were the main dishes that were served that night: Gustavian’s Caesar Salad, Fish a la Bacalao Vizcaina, Baked Chicken with Mango Chutney, Spaghettini al Pesto and the Roast Prime Tenderloin with Mushroom and Pepper Sauce. The fish was my favorite that night and the surprise was that it was not made from the bacalao (salted cod fish) which has been very, very expensive but from a local salted fish from the grouper family. The Spaghettini al Pesto (very thin spaghetti with a sauce made from basil, garlic, pine nuts and cheese) was the perfect accompaniment to that incredible tasting fish.
Dessert was a simple affair, merely the best coming from the ovens of Gustavian Restaurant: Chocolate Cake, Mango Cake and Food for the Gods. Every lady guest or member had a special gift-wrapped surprise while the gentlemen had to be very lucky to win in the raffle, wines from Michel Lhuiilier’s private collection.