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Cuisine de chef Photos – Utilisez des photos culinaires sous licence ❘ StockFood
13286051 - A chef making prawn and cabbage ravioli
11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening
11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
13288586 - Älbler Leisa (Alpine lentils, Swabian cuisine) with potato cream
11511191 - Aragua chocolate cake with crème de café
11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm
11423333 - Fiddlehead ferns at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm
11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog
11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland
11394853 - Duck foie gras with a Merlot glaze from the restaurant Hotel de Ville, Switzerland
12086003 - An appetiser with prawn ceviche made by the Michelin-starred chef José Avillez in Lisbon, Portugal
12086004 - Temaki with tuna tartare and seaweed made by the Michelin-starred chef José Avillez in Lisbon, Portugal
13287146 - Lobster with carrots, beurre blanc and cru de cacao
13288567 - Döppekooche with truffles (German potato cake with bacon made in a pot, Rhineland cuisine)
11394852 - Lobster with Coraline sauce and Melba toast from the restaurant Hotel de Ville, Switzerland
13658790 - Crop anonymous chef putting French fries from metal basket into bowl while cooking in light kitchen of restaurant
13286044 - Professional chefs plating food
11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)
13293317 - Preparing fried halibut
13291034 - Lamb belly with onion salad and brown onion broth
13285883 - Fennel with cucumber and lemon cream
13285870 - Broccoli, preserved gooseberries, rice cream and peanut butter
13285903 - Variations of Japanese knotweed with apple
13285877 - Wax begonia with radish and cucumber and sorrel juice
13291030 - Sugar beet ice cream with Japanese quince and aerated chocolate
13285902 - Marinated char with beetroot, onion and variations of millet
13285894 - Green tomato ice cream with peach-tomato towers and vanilla sauce
13285874 - Exidia with cauliflower stem and flowers
13285857 - Wild radish with onion cream and magnolia essence
13291032 - Pigeon breast with sugar roots and lingonberry jus
13291018 - Variations of Jerusalem artichokes with macadamia nut juice
13285858 - Saddle of veal with wild chives, leek and bread-crust butter
11317974 - Fried seabass with roasted langoustines in the Haerlin restaurant, Hamburg
13285895 - Green asparagus with lovage, cherries and pistachio cream
13285884 - Fermented cauliflower in sour dough
13285866 - Baldrian, lime essence, goat's cheese ice cream, marshmallow and strawberries
13291026 - Lemon sauerkraut with potato roots and spiced essence
13291715 - Pork belly with radish cake, cocoa and an olive reduction
13285882 - Peas with mint and pistachio cream
11385485 - An open donner with eight toppings
13290843 - Venison fillet breaded in buckwheat with fromage blanc egg noodles
13285861 - Artichokes with apple sauce and a basil reduction
13291028 - Variations of courgette with mustard and apple
13291010 - Saddle of venison with pointed cabbage, rowan berries and cashew nuts
13291013 - Lamb belly with variations of celery
13291015 - Rapini stems with Japanese quince, tiger nuts and yarrow
13285900 - Oats with greencurrants
11511089 - A quark dumpling on spiced apricots and apricot mousse
11317973 - Warm smoked Baltic Sea salmon with dill, horseradish and green apple in the Haerlin Restaurant, Hamburg
13285876 - Char fillets with nuts, rowan berries and lime leaf cream
13291004 - Mustard leaves with pickled tsamma melon and spinach cream
13285888 - Hake with spruce shoots, green asparagus and yoghurt whey
13285867 - Pear-shaped puffballs with onion cream, parsley juice and garlic cream
13291719 - Brussels sprouts leaves with fish head jelly, einkorn cream and char caviar
13290855 - Asparagus in puff pastry with fresh morel mushrooms and vin-jaune sauce
13290852 - Pink-seared tuna with corn cakes and pastry-wrapped prawns
11385484 - Kataifi tartlet with melon balls, hazelnut cream and mocha ice cream
13351895 - Duck tagliatelle with rocket, parmesan and balsamic vinegar
13291707 - Black morels with almonds and 'liquorice sugar' made from olives
13290849 - Glazed monk fish with prawns and cabbage ravioli and oriental brik pastry
13285899 - Sea trout with variations of cucumber, and apple and spruce shoot juice
13285892 - Lamb rump with overgrown leek, mustard seeds and bread cream
13285880 - Daikon radish with lime and daikon essence
13351898 - River zander with duck confit, broccoli and creamed chanterelles
13351854 - Raw marinated duck liver with truffle vinaigrette, artichokes and micro leaf salad
13291000 - Black salsify with tiger nuts, pumpernickel and mandarin cream
13290857 - Pigeon breast tournedos with truffles and savoy cabbage
13351879 - Fine duck stew with semolina dumplings and beech mushrooms
13351878 - Duck burger with banana chutney and french fries deep fried in duck fat
13285890 - Garden beans, apple-leek medley and purslane with pistachio cream
13291692 - Lentil fritters with lentil purée and rocket
13291687 - Pumpkin with hazelnut cream, gooseberry chutney and herbs
13290999 - Char with black radish and bean cream
13290996 - Brown trout with sorrel, rhubarb and pistachio cream
13290850 - Glazed rack of pork with orange flavoured veal jus
13291020 - Juniper with beetroot, cherries and ash cream
13290858 - Vanilla ice cream with strawberry sorbet and meringue
13285891 - Overgrown Romanesco with ricotta, bread cream and plum blossom
11385489 - Veal liver with apricots and pine nuts purée
11318207 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
13351853 - Pulled Duck
13291686 - Lettuce with peas, popped rice, sour cream and horseradish
13291009 - Spinach stems with pears and walnuts
13290844 - Venison fillet breaded in buckwheat with fromage blanc egg noodles
11511223 - Crispy fried salmon trout on tomato risotto
11511058 - Tonka bean cappuccino with banana ice cream and chocolate and eggnog ravioli
13293316 - Halibut on a pickled pumpkin with coconut and chilli foam
13291714 - Zander with variations of radishes
13291022 - White beans with apricot stones, sage and sheep's cheese
13291012 - Gooseberries with vegetables and rice cream
13291008 - Variations of white asparagus with chicken and coffee jus
13290846 - Zander and salmon coulibiac
13351873 - Club sandwich with duck, curry mayo, cucumber and tomato
13291690 - Lime flowers with apricot rice, popped rice and tomato seeds
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