European cuisine
- Breaded calf's head with remoulade sauce
- Breaded chicken breast
- Breaded chicken fillets
- Breast of guinea fowl in a crust of apricot and coriander on roast cerlery and Jerusalem artichokes
- Breast of guinea fowl on crisp vegetable strips with mustard 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
- Breast of quail sauté in potato crust on a bed of leaf salad
- Breast of quail sauté in potato crust on leaf salad
- Bresse poulard breast with raw ham in potato nest
- Brie and cherry tomatoes in Savoy cabbage on pumpkin cream
- Brioche squares Austrian style with custard
- Brioche squares austrian style with marinated strawberries and vanilla sauce
- Brioche squares austrian style with vanilla sauce and cranberry jam
- Brioche squares austrian style with vanilla sauce and marinated strawberries
- Brittle parfait in raspberry sauce
- Brochette of exotic fruit on chocolate sauce
- Broiled angler-fish with saffron potatoes and vegatable
- Broiled duck breast with cinnamon-soy sauce
- Broiled tomato
- Broiled trout with aromatic oil and fried vegetables
- Brook trout on leek with chanterelles
- Brown and white chocolate terrine in log on marinated strawberries
- Browned omelette with apples and cranberry jam
- Browned omelette with cranberries
- Browned omelette with cranberries and vanilla ice-cream on warm stewed apples
- Browned omelette with stewed plums and vanilla ice-cream
- Browned omelette with stewed rhubarb and vanilla ice-cream
