French Cuisine
- Baked duck with Port sauce
- Baked salmon steak with hollandaise sauce
- Baked tomatoes provençal
- Banana blinis with caramel ice-cream on custard
- Banana blinis with vanilla ice-cream on caramel mousse
- Banana soufflé with raspberries and nougat- lemongrass ice-cream
- Bananas au gratin with vanilla mousse in red wine sauce
- Beef filet in foie gras crust with black truffels and fan out baked potatoes on sauteed vegetables
- Beef fillet tips in rice ring with Cognac sauce
- Beef goulash bourguignon
- Beef in oyster sauce with broccoli
- Blinis of banana with caramel ice-cream and vanilla sauce
- Blood orange crêpes with vanilla ice-cream
- Blue Curacau sorbet
- Bouillabaisse - fish soup with saffron
- Bouillabaisse marseillaise style
- Bouillon potatoes
- Braised beef cheeks in burgundy with root-vegetables
- Braised burgundy beef
- Braised endives
- Braised gilthead with bay leaf
- Braised gilthead with lemon and bay
- Braised savoy cabbage
- Braised Savoy with diced peppers
- Brandade of salt cod
- Brandysnap with vanilla mousse on fresh wild berries
- Breadcrumbed fried camembert with cranberries and grilled pineapple
- Breaded celeriac on pepper coulis
- Breast of duck sauté with orange and lemon sauce
- Breast of guinea fowl with fresh herbs and armagnac sauce