French Cuisine
- Breast of patrige with pepper sauce
- Breast of quail in pistachio nuts with marinated kohlrabi sticks
- Breast of quails with foie gras sauce and mashed truffled potatoes
- Bresse pigeon breast in potato crust
- Brie cheese and raw ham in savoy
- Brittle cream tartlet on cinnamon apples
- Brittle parfait in chocolate with figs in red wine
- Broccoli amandine
- Broccoli pudding in carrot juice
- Broccoli soup
- Broccoli timbale
- Brook trout with crayfish in white wine and olive broth
- Buckwheat crêpe au gratin filled with leek
- Buttermilk tureen in log with orange sauce
- Calf's feet on canard liver sauce
- Calf's sweetbread with apples
- Calf's sweetbread with yellow boletus mushrooms
- Calf's sweetbreads medallions with autumn salad
- Calf's sweetbreads pie
- Calf's sweetbreads tartlet with foie gras sauté and yellow boletus mushromms
- Cannelloni of pike-perch on leek fondue
- Capon filled with pumpkin, macaroons and mustard on red wine sauce with artichokes and turnips
- Capon galantine on beetroots carpaccio with cranberries sauce
- Cappuccino parfait with orange confit
- Caramel custard with white chocolate ice-cream and marinated pineapple
- Caramelized cherry parfait with stewed fruit
- Caramelized lemon tartlet with saffron and ice-cream
- Caramelized millefeuille with stuffed figs
- Caramelized millefeuille with vanilla mousse in poppy-seed sauce and red currant sauce
- Caramelized millefeuille with white chocolate mousse on red wine sauce