Italian cuisine
- Braised veal cheek on tuna sauce and polenta with gorgonzola
- Bread soup, Venostan style
- Breaded goat cheese with thyme aromatic
- Breaded mozzarella toast with tomato sauce
- Breast of guinea fowl on braised vegetables with rosemary gravy
- Breast of guinea fowl on polenta with provençal stew of vegetables
- Breast of guinea fowl on sautéed chicory with raw ham
- Breast of quail in bacon on kohlrabi purée, Savoy and red rice
- Breast of quail in potatoe cout with rosemary
- Breast of quails sautéed with marinated chanterelles
- Brittle ice-cream
- Brittle parfait with macaroons and mascarpone sauce
- Broad beans purée soup with anchovies
- Brochette grillée de fruits de mer
- Brochette of shellfish
- Brochette of swordfish, angler-fish, salmon and king prawn on tumeric risotto with caviar sauce
- Broiled angler-fish on mashed potatoes aromatized with garlic and sauteed vegatables
- Broiled fillets of John Dory on leaf spinach
- Broiled lamb cutlets
- Broiled or deep fried king prawns with lemon mayonnaise
- Broiled sole
- Broiled tomatoes
- Broiled trout with aromatic oil
- Brook trout fillet au gratin with tomatoes and mozzarella
- Brook trout fillet in white basil and garlic sauce
- Brook trout fillet with vegetable noodles and horseradish sauce
- Brown rice
- Brown rice salad with roast beef cornets
- Buckwheat spaghetti with tomato and bacon sauce
- Buffalo mozzarella with cherry tomatoes
