Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence, and he finally published his "Livre des menus" in 1912. This type of service embraced the "service à la russe" (serving meals in separate courses on individual plates), which Félix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution was the publication of "Le Guide Culinaire" in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking.