The Order of Good Cheer! (L’Ordre du Bon Temps)

[Painting by Geoff Butler from the permanent collection of the Annapolis Royal Heritage Society]

Founded by Samuel de Champlain in the winter of 1606-07, the Order of Good Cheer, the first gastronomic society in North America, was renowned for its legendary feasts designed to improve the health and morale of members of the Order during the long winter months. The members of the Order were prominent, or at least congenial, gentlemen of New France (Acadia) at the “Habitation” at Port-Royal. Membertou and Messamoet, Mi’kmaq (pronounced ‘meeg mah’) First Nations chiefs in the area, were frequent guests.

On a rotating basis, a member of the Order was designated “Chief Steward”. This host had the duty of ensuring that guests were well and honourably provided for. With the help of Mi’kmaq First Nation people, the Stewards procured and presented (with great pomp and ceremony) a wide variety of meats including: fowl (mallards, geese, partridges and other birds), moose, caribou, beaver, otter, bear, rabbit, wildcat, and raccoon. Spices in the early 17th century were very popular. Some of the more commonly used spices then were pepper, cinnamon, cloves and nutmeg. Herbs such as thyme, chervil, bay leaves and marjoram were familiar flavourings.

As “stewards” of the 2018 Les Marmitons International Gala, the Halifax Chapter will honour this tradition of fine food, music and celebration.