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Folklore of the C.Q.F.D  



This Brotherhood was founded on the third of September 1956 at the initiative of the committee “Saint Nicolas” who organized since 1948 the “Tournoi de la Flamiche” during the open air sale of their neighbourhood.

It was originally called “Ordre de la Flamiche” but on the fifth of August 1968 it took a new status, new outfit and the name of “Confrerie des Quarteniers de la Flamiche Dinantaise”, abbreviated to C.Q.F.D.

The responsibility of the running of the Brotherhood is entrusted to the 25 members of the “Grand Conseil” – Or “ Grand Council”, whose President is the “Grand Maitre Chancelier” or Big Master Chancellor. The title of “Grand Bailly de Monseigneur le Roy” is traditionally reserved for the Mayor of the town. The members of the “Grand Council” wear a gown and a hat in the old colours of Dinant, red and green. The different titles within the Brootherhood are : Cadet, Quartenier, Grand Officier, Commandeur, Commandeur Major, Grand Dignitaire, Quartenier d’Honneur et Grand Dignitaire Emérite.


The new candidate becomesQuartenier” (1) after being enthroned during a very colourful ceremony called “Chapitre”, which happens three times a year. After having listened to the Grand Epistolier explain the ten commandments of the Brotherhood he is called by the “Grand Chambellan” in front of his ‘godfather’ where he is “harangue” (2). The future “Quartenier” then takes his oath “I promise to live as a good Copere, (3) to respect the codes of the Brotherhood and stay faithful to Dinant”. He is then accepted by the “Grand Maitre Chancelier with the words “ By Saint Aubert, patron saint of bakers, and by Saint Vincent, patron Saint of wine growers, I make you Quartenier de la Flamiche Dinantaise”. Then once given the “Gorgerin”, (4) a distinguishing sign of the Quarteniers, from the Grand Bailly he is called in front of the Grand Echanson. He makes an appropriate statement about wine and offers him a glass of Savigny. The new “Quartenier” then signes the “Golden Book” of the Brotherhood in front of the “Grand Heraldiste”, and receives his diploma. The “Maitre du Fournil offers him a couque de Dinant.

The entrance of the “Grand Council” during these “Chapitres” is guarded by “Gens d’armes” guided by the “Grand Prevot”, and accompanied by the marvelous ceremonial fanfares played by the “Veneurs de la Meuse”.

The Brotherhood has more than 500 members in Belgium and abroad and is twinned with the “Cousinerie de Bourgogne” in Savigny-les-Baunes, France, since the 16th of November 1973.

The three “Chapitres” are always organized on the third Saturday of April, the first Saturday of September and the second Saturday of December in the Brotherhood’s room in the Hotel de Ville.They are followed by a “Disnée”, during which the Flamiches from the best bakers of Dinant are eaten accompanied by the finest wines from Savigny, which are chosen by the Grand Echanson and the “Maitre du Cellier” (Master of the Caves). During these feasts the choral of the “Joyeux Quarteniers” (5) with its repertoire of French and Walloon songs helps along the warm and friendly atmosphere, where humour, songs and disobliging comments are expected.

Every year during the September Chapitre the famous ‘Tournoi de la Flamiche’ takes place. The participants must eat as many slices of Flamiche as possible, helped only by the red Savigny and the encouragements from the crowd. The actual record stands at 14 slices in 45 minutes.


The goals of the Brotherhood are as follows:

1. To honour those who have collaborated, will collaborate or who may effectively collaborate with the development of Dinant.
2. To maintain, to honour and to make known;
1. the specialities and the charms of Dinant,
2. the culinary traditions of the region, as much in restaurants as in homes
3. To make an inventory of, and make known, either family or haute cuisine recipies.
4. To encourage restaurants to include regional dishes on their menus, and help spread the influence of the Dinant gastromony.
5.To organise folkloric festivities, particularly the tournament of the Flamiche, immutably fixed on the fisrt Saturday of September.
6. To develop, within the members of the Brotherhood, friendly relations and companionship.
7. To take all the initiatives to help during any manifestation whose aim was to promote or defend gastronomical tourism.
8. To defend, promote and advise within the friend and family circles, the correct organisation of meals and eating pleasures.

(1) this word originally describes a soldier who had the guard of the neighborhood.

(2) The harangue, in verse or poetry often reminds the person of the more comical, or sometimes embarrassing times from their youth.
(3) The word “Copère” comes from the translation of the French word ‘cuivre’ into copper or koper, depending on the language. This comes from Dinant being famous for the high quality of the pieces of moulded copper coming from the “dinandries” since the middle ages. The name of Copère became the names of the people of Dinant.
(4) The “gorgerin” is a ribbon worn around the neck in the colours of the Brotherhood, it holds a small copper version of a platine for cooking flamiche and is engraved with coat of arms of Dinant, a goddess giving birth to a lion.
(5) Contacts at the Brotherhood.


Confrérie des Quarteniers de la Flamiche Dinantaise
Jean-Claude Warnant,
Grand Maître Chancelier,
Avenue Cadoux, 8
B-5500 Dinant.
Tél.& Fax : 082/22.43.43