It summarizes Le Guide culinaire by Auguste Escoffier, and adds a significant amount of Saulnier's own material.

[dubious – discuss] It is a standard reference for classical French haute cuisine and has been translated into English and Spanish.

[2] Saulnier was a chef entremetier[3] and the secretary of the Union des Cuisiniers, Pâtissiers et Glaciers Français de Londres;[4] Gringoire (a pseudonym for Victor Thomas [fr]) 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.

[8][9][10] The recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge, saying nothing about cooking techniques, timings, or proportions.

[further explanation needed] For example, this is the complete recipe for Poulet sauté Bonne-Femme (in the section on poulet sauté): The Culinary Institute of America instructor Uwe Hestnar mentions Le Répertoire alongside Larousse gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking.