Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bndnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables. Brioche - A very rich bread with butter and eggs.
Brioche is baked in many shapes though the brioche e tete is best known.
The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravlax. Brochette - Skewers of meat, fish, or vegetables that are grilled over a flame and simply served. Brunoise - A very fine dice usually applied to vegetables.