European cuisine
- Brussels sprouts au gratin
- Brussels sprouts with bacon
- Buckwheat "Riebler"
- Buckwheat pudding with elderberry sauce and apples
- Buckwheat soufflé with poached pear in red wine
- Buckwheat soup with brown bread croûtons
- Buckwheat spätzle in yellow boletus mushroom sauce
- Buckwheat spätzle with rocket in cheese sauce
- Buckwheat strudel with cauliflower
- Buckwheat tartlet on elderberry sauce
- Buckwheat tartlet with marinated strawberries and raspberries
- Buckwheat vegetables
- Buffet of hors d'Å“uvres of fish
- Burnt cream of coffee with iced cappuccino
- Butter milk tureen in wild berries soup
- Butter potatoes
- Buttered vegetables
- Buttermilk mousse in almond basket
- Buttermilk mousse on mulberry sauce
- Buttermilk shake with avocado
- Buttermilk tartlet with marinated strawberries
- Cabbage soup with bacon julienne and chive croutons
- Cabbage-and grape strudel on dip of ginger
- Cabinet cream
- Calf's head cakes filled with mushrooms and herbs
- Calf's head in jelly with lobster in aromatic dressing
- Calf's head praline in herbs with a warm rémoulade sauce
- Calf's liver sauté with caramelized apples on red wine sauce
- Calf's sweet breads au gratin with yellow boletus mushrooms
- Calf's sweetbreads au gratin with yellow boletus mushrooms
