L'Académie de Brillat-Savarin
L’Académie de Brillat-Savarin
The Académie de Gastronomie Brillat-Savarin (“Académie”) is an integral part of the Confrérie de la Chaîne des Rôtisseurs (“Society”). Its purpose is to encourage a technical and detailed understanding of foods, their preparation and effect on the senses; organize and promote excellence among the Society’s Professionals involved in the Food Industry. The Académie serves all Chaîne Members who are either involved in preparation of foods or its production, food critics, educators, writers, scientists as well as gastronomes and connoisseurs (amateurs) dedicated to promoting education and enjoyment of fine food.
The Mission of the Académie
It is the mission of the Académie Brillat-Savarin and the Chaîne to recognize individuals in the above categories by presenting them the Académie Brillat-Savarin Medal (see images below).
Individuals (chefs, gastronomes, hospitality professionals, and others) are selected by the Brillat-Savarin Committee or the Bailli Délégué des Etats-Unis/National President to recognize them for their contributions in the above areas. These individuals receive a medal that may be worn by them with Chaîne ribbons of rank.
In addition, young professionals and students (at the college level and above) may be selected to receive Jeune (Young) Professional Medals and they will receive a financial achievement award.
Award presentations are made by the Bailli Délégué des Etats-Unis/National President, Chancelier Délégué L’Académie de Gastronomie Brillat-Savarin Etats-Unis, Foundation Chair, or a person designated by the Bailli Délégué des Etats-Unis, The Académie is part of and works closely with the Chaîne Foundation for the camaraderie and goals of the Society.
History of Brillat-Savarin
Jean Anthelme Brillat-Savarin (1755-1826) Born in the town of Belley, Ain, France, he studied law, chemistry and medicine. In 1789 he was part of the National Constituent Assembly. He adopted his second surname upon the death of his aunt named Savarin who left her entire fortune to him on the condition that he adopt her name. At a later stage of the Revolution, with a bounty on his head, he went to Switzerland, Holland, and then to the newly formed United States where he lived in Boston, Hartford, and Philadelphia. He made his living giving French and violin lessons. He returned to France in 1797. His famous work, The Physiology of Taste, was published in 1825, two months before his death. This book has not been out of print since it first appeared.
Brillat-Savarin cheese and the Gateau Savarin are named in his honor.
Quotes From Jean Anthelme Brillat-Savarin
“Tell me what you eat, and I will tell you what you are.”
“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”
“To receive guests is to take charge of their happiness during the entire time they are under your roof.”
“Cooking is one of the oldest arts and one that has rendered us the most important service in civic life.”
“A man who was fond of wine was offered some grapes at dessert after dinner. ’Much obliged,’ said he, pushing the plate aside,’ I am not accustomed to take my wine with pills.”
The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.
~ Jean Anthelme Brillat-Savarin
Académie Brillat-Savarin Medals
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