Italian cuisine: Warm hors d'Å“vres
- Aubergines-filled ravioli on pepper sauce
- Augergines strudel on basil sabayon
- Baked aubergines pudding
- Baked cannelloni farci de viande on chanterelle sauce
- Baked cannelloni filled with meat and tomato sauce
- Baked cannelloni filled with venison stew and chanterelles on rocket sauce
- Baked cannelloni with spinach
- Baked green noodles
- Baked mozzarella tartlet with aubergines on olives stew
- Baked noodles
- Baked pumpkin lasagne on orange sauce
- Baked semolina gnocchi with spinach
- Barley risotto
- Barley risotto with fillet of hare in herbs
- Barley risotto with pumpkin and mascarpone
- Barley risotto with radicchio and brie
- Barley risotto with vegetable matignon
- Basil noodles with shrimps and prawns
- Basil risotto with grilled sea bass fillet
- Basil risotto with pan-fried seafood
- Beer risotto
- Beetroot gnocchi in brie sauce and vegetables julienne
- Beetroots dumplings with game on chanterelle sauce
- Beetroots dumplings with melted butter and poppy-seed
- Black and white fish ravioli in white wine sauce
- Black and white ravioli filled with shrimps and spinach beet
- Black and white tagliolini in asparagus cream sauce with vegetable julienne
- Black and white tagliolini in lobster cream sauce with pink peppercorns
- Black lasagne of seafish
- Black noodles in lemongrass sauce with grilled king prawns
