Bangalore is the launch City in India for 'Chaine des Rotisseurs', an upscale gourmet club for all those serious connoisseurs of food and wine.
IT, fashion, upscale restaurants, malls, designer boutiques and snazzy salons - Bangalore has emerged as the powerhouse of all that defines urban modernism. And the City is still raring to go. Bangalore is the launch City in India for ‘Chaine des Rotisseurs’, an upscale gourmet club for all those serious connoisseurs of food and wine.
Constituted way back in 1248 in France, Chaine was formed to promote culinary art. It dissolved during French Revolution but the guild was restored in 1950 as ‘Confrerie de la Chaine Des Rotisseurs’. Today, it’s established in 166 countries with 21,0000 members. The Indian chapter or the ‘Bailliage of India’ has kicked off with Bangalore!
This ain’t any regular food and wine club. The membership rules are stringent and by invitation only. The concept is based on bringing together professionals and non-professionals under the umbrella of those who cherish high-table culture, fellowship, fine wines, food and outstanding hospitality. This is probably why the exclusive club’s board has sent two highly-placed members to set up the Bailliage of India. French couple Anja Matysik - Kroll and Manfred Matysik, earlier founders of Bailliage de I’Algarve, Portugal, have relocated to India to set up the India chapter with Bangalore as their first destination. Anja and Manfred have 60 years of professional experience in the five-star hotel industry worldwide.
Narrating Chaine’s history, Manfred said, “Chaine originated in France at a time when the Guilds, patronising art and culture, were being formed. Chaine was formed to promote culinary art. Neither is this club for people who gorge on hamburgers nor is it restricted to the wealthy. Our members comprise chefs, wine teachers, tasters and connoisseurs of good food and wine.”
At Chaine, a member gets a Chaine ribbon with the club emblem on it. A restaurant that recognises Chaine, will give the member and his or her guests an outstanding service and special care. The club also organises various gatherings to explore culinary art.
The Bangalore chapter already has six members that include Olive Beach’s chef Manu Chandra, P K Mohan Kumar from the Taj group and Charles de Foucault, the general manager of The Leela Palace. Mohan started his Chaine journey as a member from the Colombo chapter in 1999 and refers to the Chaine membership as an Oscar for those in the hospitality industry. “The Chaine membership is an honour, a validation for gaining maturity in the profession. Chaine sensitises you to the world of gastronomy and luxury hospitality. Our primary activity involves developing and nurturing budding chefs. The Indian government does not recognise hospitality as an industry, perhaps that explains the delay in Chaine’s entry into the country. We still come under shops and establishments and as a pastime for the affluent. Hopefully, the perception will change now.”
Mohan along with other city foodies were treated to a Chaine lunch laced with the “kisses” of India. The gastronomic journey kicked off with ‘Normandy Camembert Demitasse’ (a velvety camembert soup with South Indian gunpowder) followed by the classic ‘Foie Gras’. ‘Black Truffle Dosa’ spiked with aromatic black truffles, ‘Norwegian Salmon’ and ‘Coq au Vin’ (fresh pasta with curry leaves) ended with ‘Karnataka Grape Granite’ (local grapes with sugar and lemon juice).
Chaine is very exclusive and very selective. To become a member, you need two member sponsors who recommend you to Chaine. Anja explained, “After we meet you, review your application form and give you an acceptance, the form is sent to Paris for a final approval. Once approved, you become a lifetime member. You go through an induction programme and thereafter, you can attend Chaine gatherings across the world. With Rs 9,000 as the admission fee, the annual fee is Rs 6000.”
But why was Bangalore chosen as the first destination for Bailliage of India? Actually, it was a homecoming of sorts for Anja. Anja has spent much of her childhood in Bangalore as her father was posted here as the managing director of a top firm. Adding to that Bangalore has a lot of potential, feels Anja, “I love Bangalore. I have lived here for 17 years. Bangalore is very international with a huge expatriate population. The food here is advancing tremendously. There are several Bangaloreans who are members of Chaine from out of India. We will assist them in transferring their membership to the Bangalore chapter.”
Interestingly, the Bangalore chapter has its headquarters in Mysore. Anja and Manfred have decided to work out of the historical City. “Bangalore is my hometown. But the traffic is impossible here. I prefer to stay in Mysore and come down to Bangalore thrice a week for work.”
How is Chaine one-up on other food and wine clubs?
“We have seen some wine clubs in Delhi. But Chaine explores different genres of cooking. We will soon set up regional bailliages in Delhi, Mumbai and Kolkata. In April, Bangalore will have a grand dinner gala for its members along with an induction programme supervised by members from the Paris council. Thereafter, we will have similar music and dance programmes. In Portugal and Europe, Chaine has a strong presence. People are already aware of the concept. We will have to educate India about Chaine. That’s a challenge and we are loving it,” ends Anja on an ambitious note.
Rules
*Membership is by invitation, but is open to anyone, who is either professionally connected with fine food and wine or who has special interest in culinary arts.
* Dress Code: The attire is black tie, black jacket for gentlemen and evening dress for ladies. Chaine ribbons must be worn at all formal functions.
*Attendance: Any member who does not attend three functions without good reason will be asked to resign. Guests of members are accepted at the discretion of the council.
During the meal
*No smoking during the meal until the coffee is served.
*No speeches shall be made during the meal.
*When water is being served, it shall not be mixed with wines.
IT, fashion, upscale restaurants, malls, designer boutiques and snazzy salons - Bangalore has emerged as the powerhouse of all that defines urban modernism. And the City is still raring to go. Bangalore is the launch City in India for ‘Chaine des Rotisseurs’, an upscale gourmet club for all those serious connoisseurs of food and wine. 
The Bangalore chapter already has six members that include Olive Beach’s chef Manu Chandra, P K Mohan Kumar from the Taj group and Charles de Foucault, the general manager of The Leela Palace. Mohan started his Chaine journey as a member from the Colombo chapter in 1999 and refers to the Chaine membership as an Oscar for those in the hospitality industry. “The Chaine membership is an honour, a validation for gaining maturity in the profession. Chaine sensitises you to the world of gastronomy and luxury hospitality. Our primary activity involves developing and nurturing budding chefs. The Indian government does not recognise hospitality as an industry, perhaps that explains the delay in Chaine’s entry into the country. We still come under shops and establishments and as a pastime for the affluent. Hopefully, the perception will change now.” 
