European cuisine
- Baked turbot in crab crust with yellow boletus mushrooms
- Baked vegetable escalope on oven-cooked cherry tomatoes
- Bakon omelette
- Banana mousse on caramel sauce
- Banana mousse on chocolate sauce
- Banana mousse with blackberry sauce
- Banana mousse with vanilla sauce and red wine essence
- Banana tureen with fruit
- Barley risotto with chanterelles
- Barley risotto with chanterelles and stuffed roulades of grisons air-dried beef with goat cheese
- Barley risotto with ramsons and sucking pig stew
- Barley soup with fried ravioli
- Barley timbale of vegetable on salads with crispy bacon
- Bavarian cream
- Bavarian cream of tea
- Bean soup with sorrel
- Béarnaise roast potatoes
- Beef consommé with roll of capon and vegetables julienne
- Beef escalope, zingara style
- Beef goulash, Tyrolean style
- Beef stew with spring vegetables
- Beef stroganoff
- Beef Stroganoff in mustard sauce
- Beef Stroganoff in mustard sauce
- Beef Wellington
- Beef with vegetable and potato gratin
- Beetroots dumplings with melted gray cheese
- Beetroots pudding on light brie sauce
- Black forest style chocolate and cherry roll on custard sauce
- Blackcurrant and passion fruit parfait on coconut sauce
