Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Viander, which had a modern version published in 1897.
Escoffier čerpal inspiraci pro svoji práci z vlastních receptů a receptů od Carême, Duboise a nápady z Tailleventova Viandera, jehož moderní verze vyšla v roce 1897.