European cuisine
- Blackcurrant and white chocolate parfait on orange sauce
- Blueberry and vanilla mousse on marinated peaches and wild berries
- Boiled beef with sauerkraut
- Boiled trout
- Boiled trout with herbs
- Boiled trout with vegetable julienne and parsley potatoes
- Bostan Clame Chowder
- Bouillon with egg
- Boulettes of cheese and nougat in orange & ginger tea
- Brain soup with broccoli
- Braised angler-fish filet on champignons, broccoli and king prawns
- Braised beef cheeks in red wine
- Braised beef with pearl onions
- Braised celery
- Braised chicory in butter with chanterelles on herb sauce
- Braised duck leg with vegetables and mushrooms
- Braised fillet of dentex oven-baked with herbs and white wine
- Braised gilthead in herbs and white wine
- Braised leek
- Braised leg of rabbit on sauteed asparagus stew
- Braised leg of rabbit with vegetables
- Braised onions
- Braised roll of beef, stuffed with Brussels sprouts
- Braised shin of beef in red wine
- Braised shoulder of beef in white wine
- Braised sole in anchovie broth
- Braised tripe with vegetables
- Braised veal cheek with stuffed tomato and potato cakes
- Braised veal cheeks in red wine
- Bread strudel
