Les Marmitons is a gastronomic and social club of gentlemen who share a common interest in fine food, wine and the culinary arts. Through regular gatherings, members gain knowledge and experience in the preparation, and presentation of various fine cuisines under the direction of a specially selected professional chef.
Marmitons HistoryThe tradition of a group of gentlemen inviting master chefs to lead them in preparing elaborate meals began in Europe many years ago, and was introduced to North America thirty years ago by Swiss businessmen. The word "marmiton" is French and means a kitchen boy, or chef's helper.
Read
The Real Story as told by Mr. Rene Suter, one of the founders, at the 2007
International event.
The first North American Chapter of Les Marmitons was established in Montreal in 1977. Since then, the interest in learning more about fine cuisine has led to the founding of clubs in Ottawa, Toronto, Calgary, New Jersey, Quebec City,
Atlanta and most recently in Barrie. Members of any one Chapter are always welcome to attend regular gatherings of any other Chapter - a welcome membership feature for those who may travel between club cities.
Each chapter of Les Marmitons holds a minimum of eight regular monthly events each year. These are usually weekday evening gatherings during which members prepare and enjoy a five to seven course gastronomic experience under the direction and guidance of an invited master chef.
Several special events are scheduled for weekend dates during the year, a favorite being the December Dinner, a seasonal repast prepared by members and later enjoyed by both members and their spouses or guests. In the spring, Les Marmitons International Executive host the Annual Event, inviting members of all chapters to a weekend of gastronomie in one of the club cities.
The Monthly EventA typical regular event of Les Marmitons begins around six in the evening as members gather to enjoy a pre-dinner glass of wine, meet the guest Chef and hear the Chef explain the gourmet menu created for the evening.
Teams of members are then formed and each team assumes the responsibility to prepare one of the courses and to serve it to the members and the guest Chef.
During preparation, the Chef moves throughout the kitchen providing guidance to each team. Team members for one course also have ample opportunity to learn the technique and special preparation tips for the other courses.
Except for some final, finishing touches, the major preparation is completed by 8:30 and accompanied by a wine that has been specially selected to enhance each course, members sit to enjoy the fruits of their labor.
During the meal, the preparation and presentation of each course is explained by the team and the Chef provides additional comment and constructive critique. Over a relaxing coffee at the end of the meal, the guest Chef provides his final summation and members show their appreciation for the creativity, professionalism and freely given time to the Chef. A quick cleanup brings the evening to a close about eleven o'clock.
Depending on the Chapter, members are required to reserve their attendance, and the attendance of any guest, a week or two in advance of any regular monthly event. Once reservations have been made for the event, the member is responsible to pay the event fee for himself and his guest whether or not the member or guest attends, unless the reservations are cancelled not less than seven days prior to the event.
Event fees are set each year and are significantly less than the cost of a similar meal in a fine restaurant.
MembershipMembers in good standing may invite a guest to attend any of the regular Events of the Chapter. After having attended three regular monthly events, a prospective member may be proposed for membership in Les Marmitons, subject to approval of the Executive Board.
Upon acceptance for membership, a new member will pay a nominal New Member Fee to cover the cost of the annual dues as well as the purchase of the Les Marmitons chef's coat, hat and medallion.
Members maintain their good standing by attending at least three regular monthly events, keeping annual dues and event fees current and supporting regulations on safety, appropriate dress and behavior during club events.
The Chef's costume, the jacket and hat, or toque, are steeped in history and tradition
which members honor by dressing appropriately for each regular event and by wearing Les
Marmitons jacket and hat. Members are also required to bring their chef and paring knives
to each cooking event.
At the Annual Meeting and other special events, members are required to wear the club jacket, hat and medallion as well as a white shirt, tie and dress pants.
The French word comportment, referring to one's manner or bearing, has special meaning at Les Marmitons. Members share a common desire to cultivate and enjoy the gastronomic and social aspects of the club - and excessive consumption as well as the conducting of commercial business is deemed inappropriate at club events.