Le Répertoire de la cuisine
book by Théophile Gringoire
Le répertoire de la cuisine is a professional reference cookbook written by Théophile Gringoire and Louis Saulnier and published in 1914; it has gone through multiple editions and been translated into multiple languages. It summarizes Le Guide culinaire by Auguste Escoffier, and adds a significant amount of Saulnier's own material.
History
Louis Saulnier, a follower of Auguste Escoffier, wrote the Répertoire as a guide to Escoffier's Le Guide culinaire. It is a standard reference for classical French haute cuisine and has been translated into English and Spanish.
Its first edition was published in 1914 by the Maison Allard in London and its 32nd in 1976 by Flammarion. Saulnier was a chef entremetier and the secretary of the Union des Cuisiniers, Pâtissiers et Glaciers Français de Londres; Gringoire (a pseudonym for Victor Thomas) was a writer and the editor in chief of Le Carnet d'Épicure (1911-1914), a gastronomic monthly in London under the auspices of Escoffier.
The first English translation was by Édouard Brunet in 1924; the 15th English edition was published in London in 1979. The 1976 American edition has an introduction by Jacques Pépin.
Format
The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration; it is a sort of aide-memoire for combinations of base ingredient, sauce, and garnish, a codification of conventional or standard names for the combinations used in classical cooking. It follows the structure of Escoffier's original to simplify cross-referencing.
The public source identifies “Le Répertoire de la cuisine” as book by Théophile Gringoire. This brief keeps that definition visible, then builds a research path around Répertoire, cuisine and book.
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Reception evidence should be dated and situated: later canonical status may differ sharply from the work’s initial circulation. The source revision retrieved here is dated Jun 19, 2026. The linked authority identifier is Q3226741. 1 of 1 selected statements include explicit references; 0 carry qualifiers and 0 use preferred rank. The first chronological checks are 1914, 1976, 1911 and 1924.
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This entry incorporates text from “Le Répertoire de la cuisine” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.