Dishes / Cuisines
- Braised tomatoes with basil
- Braised tripe with vegetables
- Braised tuna in red wine
- Braised tuna with green peas
- Braised veal cheek on tuna sauce and polenta with gorgonzola
- Braised veal cheek with stuffed tomato and potato cakes
- Braised veal cheeks in red wine
- Brandade of salt cod
- Brandysnap with vanilla mousse on fresh wild berries
- Bread soup, Venostan style
- Bread strudel
- Breadcrumbed fried camembert with cranberries and grilled pineapple
- Breaded calf's head with remoulade sauce
- Breaded celeriac on pepper coulis
- Breaded chicken breast
- Breaded chicken fillets
- Breaded goat cheese with thyme aromatic
- Breaded mozzarella toast with tomato sauce
- Breast of duck sauté with orange and lemon sauce
- Breast of guinea fowl in a crust of apricot and coriander on roast cerlery and Jerusalem artichokes
- Breast of guinea fowl on braised vegetables with rosemary gravy
- Breast of guinea fowl on crisp vegetable strips with mustard sauce
- Breast of guinea fowl on polenta with provençal stew of vegetables
- Breast of guinea fowl on sautéed chicory with raw ham
- Breast of guinea fowl with fresh herbs and armagnac sauce
- Breast of patrige with pepper sauce
- Breast of pigeon and poussin in a crust of celeriac
- Breast of poulard on leek strips with chanterelles
- Breast of poussin in vegetables
- Breast of poussin with honey and flowers of lavender and glazed pineapples
