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Cuisine de chef Photos – Utilisez des photos culinaires sous licence ❘ StockFood
13291682 - Variations of pine needles with butter caramel and herbs
13291021 - Variations of watermelon with onions and lentil cream
13291016 - Salted sweet cherries with beetroot and rice cream
13285893 - Overgrown white cabbage with pistachio cream and buckwheat
13285863 - Variations of chickweed with aubergines and aerated chocolate
13351844 - Smoked duck liver parfait with trail mix
13291024 - Savoy cabbage with oats
13291002 - Variations of celeriac with lemon
13285889 - Spring onions with egg, and scrambled cream and egg white
13291705 - Huchen with variations of opposite-leaved saltwort with mushroom juice
13291698 - Corn hair with egg yolk confit and apple cream
13290848 - Salmon soufflé with tomato concassée
13291702 - Crambe with variations of gooseberries
11511088 - Cucumber rolls with chard caviar
11423326 - Swedish Wagyu beef with lumpfish roe and iced buttermilk at the restaurant Oaxen Krog run by Magnus Ek, Stockholm
13291721 - Red cabbage with cornelian cherry and poppyseed variations
13290845 - Crab with avocado and grapefruit
13285864 - Avocado with watercress juice and redcurrant caramel
11511227 - Homemade ciabatta
13291694 - Variations of dandelion with potato cream
13285897 - Saddle of venison with kale, kale flowers and yoghurt sauce
13285872 - Mushrooms with peaches, potatoes, Camembert and rose petals
11511225 - Saddle of lamb with a thyme and olive crust on vegetable tartare
11318208 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
13351869 - Challans duck with broccoli and radishes
13351862 - St.Pierre with glazed duck hearts
13351849 - Langoustine carpacchio and baked duck tongues with pineapple, fennel and iced banana
13291006 - Variations of sunflowers with hazelnut juice
11511081 - Tomato and chilli chutney with goat's cream cheese
13351893 - Duck roulade with corn cream, corn on the cob and wild broccoli
13285886 - Runner bean cream with green beans and apple
13285860 - Variations of amaranth with steamed bread and pickled egg yolk
13291720 - Beetroot with white chocolate ice cream and egg yolk
13290998 - Sloe ice cream with quinoa cream, fried quinoa and rose petals
13351877 - Duck tea, ice-filtered with pulled duck ravioli and shiso leaves
13351842 - Gelled duck borscht with sour cream and caviar
11511217 - White asparagus with variations on quail
13351897 - Lamb's lettuce with cured duck stomach, radishes and horseradish
13351896 - Duck wrap with hummus, zatar, cucumber and tomato
13351857 - Sauerbraten duck breast with ground fruits, almonds and raisins
13351845 - Braised Barbary corn fed duck
13291699 - Sous-vide veal ribs with sweetcorn and lemon jelly
13291696 - Turnips with amaranth
13291684 - Smoked salmon with beetroot, cherry tomatoes and grapefruit
13290860 - Deconstructed lemon tart with meringue and lemon sorbet
13290847 - Tripe salad with broad beans and foie gras
11511205 - Char wrapped in vegetables on a fresh chive sauce
13351851 - Parsnip soup with duck ham, hazelnuts and parsley pesto
13351839 - Fried duck with a dip
11511199 - Grilled scallops on celeriac purée with sepia sauce
13351874 - Jars of artichokes, duck legs, duck rillete and duck liver sausage
11511215 - Rhubarb cakes with purple violet ice cream
11511201 - Roast chicken on cooked lettuce with pumpkin seed oil
11511067 - Bonbon croustillant of goose liver on Banyuls sauce
11511065 - Layered rhubarb cream with rhubarb mousse and compote
11511063 - A mini stinging nettle tart with a wild herb salad
13351859 - Edible crab salad and duck liver rice with olives and artichoke chips
13351855 - Pink Roasted Challans Duck
13291700 - Chard with yoghurt, ginger juice and and olive and fennel medley
11511236 - Apricot and cream cheese samosas with a herb honey and lime sorbet
12562630 - Bass carpaccio with marjoram (made by Stefano Catenacci, Sweden)
13290851 - Matelote with tagliatelle
13291708 - Pepper with roasted pork belly and stonecrop
11511062 - A rosemary cappuccino with a rabbit skewer
13351870 - Challans duck with bean cream, porcini mushrooms, peach and brioche dumplings
13291716 - Wild char with rhubarb, mashed potatoes and tomato juice
13291710 - Veal liver with sous-vide parsnips
11511074 - Provençal vegetables with asparagus, mushrooms and peppers
13351886 - Classic duck liver parfait
13351860 - Savoy cabbage lasagne
13290856 - Crab with citrus fruit on crab jelly
11511207 - Shredded sweetcorn pancake with strawberry and rhubarb compote
13351892 - Duck ravioli with spinach bechamel
13351876 - Confit duck leg with bean cassoulet
13351846 - Glazed Berlin style liver with apples, fried onions and balsamic vinegar
13291703 - Sturgeon with horseradish, blueberries and tree spinach
13286045 - Order on scraps of paper on a board in a restaurant
12562625 - Lemon sorbet with grappa (dessert made by Stefano Catenacci, Sweden)
11511224 - Cream of yellow pepper soup with a crispy prawn on a rice leaf
13351884 - Duck liver creme brulee
13351858 - Tagliatelle with duck ragout and oranges
13291680 - A carrot with poppyseed and orange cream
11511043 - Smoked suckling pig cheeks with pearl barley risotto
13351881 - Duck gröstl with navette salad
13351841 - Bao Buns - Steamed bread with duck, peanut butter and cucumber (China)
13290862 - A duo of salmon with a crispy poached egg
11511242 - Sour cream shredded pancakes with caramelised apples
11511238 - Char mousse wrapped in leek with char caviar
13351894 - Duck with prunes, pearl onions and mashed parsley
11511210 - Fried zander fillet on a lentil goulash
13351840 - Fried duck foie gras with cherries
13290861 - Deconstructed lemon tart with meringue and lemon sorbet
13351872 - Chicory salad with Grieben and blueberries
13351861 - Sea bass in banana leaf with duck fat
13351843 - Vegetable salad with duck breast pastrami and baked hollandaise
13291712 - Parsley root with figs, yoghurt and white poppyseeds
13291678 - Variations of mange tout with mayonnaise, juice and oil
11511194 - Purple artichokes on scallops in a lettuce leaf
11511080 - Tuna fish sashimi in an orange and mustard sauce with fresh mint
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