History of rotisserie

A bit of history...

At the dawn of the rotisserie, satisfying one's hunger has always been the law of all that lives in the Paleolithic period.

At the dawn of the rotisserie, satisfying one's hunger has always been the law of all that lives in the Paleolithic period.
In the beginning, people gathered and gathered plants, but the cycles of the seasons led them to hunt and to eat raw meat.
One might imagine that after a gigantic fire caused by a storm or volcanic eruption, there was no fruit or game, but a mass of small animals cooked to perfection.
Our ancestor ate it...and found it good.

Cooking was born.

All that remained was to tame the fire...thread a quarter of meat onto a wooden rod and turn it in front of the embers.

The rotisserie was born.

To understand the diversity of trades using and benefiting from the rotisserie, it is necessary to observe its evolution, which reflects that of our society.

Over the centuries, meat has only been consumed sparingly, as its high price was only accessible to the privileged classes

  • Before 1914


    and soon, the worker would earn his bread. From the popular front onwards, he would earn his steak... and until the 1950s, chicken was the main item on the Sunday dinner table.

  • Under Napoléon III


    One hundred and fifty years ago, twenty or so rotisseries based in Paris supplied the good society in the suburbs, the spits were installed in the castles and large bourgeois residences with a large number of servants, as well as in the high-class inns.

    Peasant fireplaces were used to cook soup in a cast iron cauldron... Meat was scarce and hunting rights were non-existent until the revolution.

  • After 1918,


    Despite social progress and the proliferation of restaurants, both large and popular, the rotisserie has not made a significant breakthrough.

  • Before 1950


    France only had about sixty rotisserie restaurants. The Anglo-Saxons did not use this method of cooking, and the others were mainly spread around the Mediterranean.

The rotisserie has a place of choice and quality.

Today, chefs in large kitchens, in-store rotisseries, showmen, supermarkets, butchers, caterers, classic restaurateurs, fast-food outlets, self-service restaurants, traditional poultry suppliers, all roast in their own way, according to their clientele and their interests.

All of these food trades benefit from the attractive and selling show as well as its gastronomic qualities from cooking to roasting which attracts all the senses.

Sight, by the beauty of the flames.

The sense of smell, by the exhilarating scents.

Hearing, by the joyful crackling of the cooking process.

Taste, by the beautiful meats, game, poultry, shellfish and fish that she prepares.