L'Art culinaire was a biweekly gastronomical magazine for professional chefs[1] founded in Paris in 1882 by Maurice Dancourt, who later used the pseudonym Châtillon-Plessis.
Its first issue appeared as a supplement to La Petite Revue illustrée: littéraire, artistique et gastronomique in January 1883.
In the 1890s, it was edited by Châtillon-Plessis and became "the leading professional culinary journal in the world", with contributors across Europe and North America, and a claimed readership of 10,000.
The magazine was originally the organ of the Union Universelle pour le Progrès de l'Art Culinaire, founded earlier in 1882, and became the organ of the Société des Cuisiniers français pour le Progrès de l'Art Culinaire (nominally the Paris section of the Union) in 1883.
The Union and the Société had three goals: publishing a journal to disseminate the latest ideas; establishing a professional cooking school in Paris; and promoting culinary competitions (concours culinaires).