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Cuisine gastronomique Photos – Utilisez des photos culinaires sous licence ❘ StockFood
11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)
11440763 - A chef in a restaurant kitchen plating up dishes
11440760 - A chef in a restaurant kitchen plating up desserts
11440764 - A chef in a restaurant kitchen plating up meat dishes
13660081 - Japanese afternoon tea with savoury and sweet bites
13293317 - Preparing fried halibut
13295488 - Sauce pots in a restaurant kitchen
13660080 - Assorted Japanese gourmet desserts on a black background
13529922 - Fried scallops with purple cauliflower and broccoli
11266938 - Food to Celebrate
13493986 - Scallop carpaccio on broccoli cream
13469287 - Chocolate ice cream dessert
13513661 - St. Honoré gateau with almond-caramel cream
12437965 - Ile Flottante ('floating island' dessert) garnished with truffle slices and gold leaf
13647342 - Bream ceviche
13510454 - Apple desserts
11512143 - A scallop with ginger gel, dashi jelly and bonito flakes
13647343 - Bream ceviche
13513663 - Vanilla cream with a chocolate ring
13653357 - Appetizing snack with crab near decorated with cucumber rolls and caviar served on black background
11263666 - Gourmet Christmas
13494799 - Peas 'Romanoff' with caviar, hollandaise sauce and mussels
13513664 - A table laid for connoisseurs
13510453 - Triangle sandwiches with pressed caviar and ham
13529285 - Foie gras with vegetables
13469288 - Chocolate fancy
13291034 - Lamb belly with onion salad and brown onion broth
13469292 - Chocolate sweet dessert
13528758 - Porcini mushrooms with chestnuts
11511904 - A baked egg wrapped in Parmesan cheese and ham on a salad of edible flowers
11454554 - Fried scallops (Erik Arnecke, Restaurant Philipp Soldan, Germany)
13653358 - Appetizing snack with seafood near decorated with crispy veggies served on black background
13510452 - Cromesquis with truffles
11948697 - Culinary Contrast
13653356 - Appetizing snack with crab near decorated with cucumber rolls and caviar
13630542 - Dorade with a parmesan wafer and green sauce
11454555 - Wild boar cheeks (Erik Arnecke, Restaurant Philipp Soldan, Germany)
13758065 - Scallops with black pudding and foie gras
13490351 - Scallops with parsley foam
13290674 - Duroc pork in a tea sauce with candied grapefruit and cumin meringue
11983575 - A dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)
11510533 - Chioggia beets, crapaudine beets and celeriac with edible flowers
11440137 - Chestnut cake with grapes and grappa sorbet, Hotel Cipriani, Venice
13758008 - Grilled pork tenderloin slices with wedges of Yukon Gold potatoes and saffron
13742125 - Poached pear with saffron and Granny Smith apple sorbet
13758072 - Sea bass with truffle
13758068 - Small slices of fried tuna with sesame seeds
13513662 - Duck breast with polenta and dates
11297809 - Salt and Sunshine
13914036 - Pumpkin soup with deep-fried meatball and salmon tartare
13758067 - Sea bass with truffle and artichoke
13285883 - Fennel with cucumber and lemon cream
11967112 - Veal tartare and vineyard snails (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)
13285870 - Broccoli, preserved gooseberries, rice cream and peanut butter
11983576 - Celeriac in a salt crust: a dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)
11512436 - Veal sweetbread medallion with black truffles
13528757 - Wagyu beef with olives
13353180 - Lobster with carrots
13285903 - Variations of Japanese knotweed with apple
13285877 - Wax begonia with radish and cucumber and sorrel juice
12675810 - Millefoglie of brigidini (tipical tuscany sweets) and cream
12086272 - Turbot chassuer (with mushroom sauce) with pakchoi and Riesling vinaigrette at the 'Schanz' restaurant in Piesport, Germany
13865834 - Apple filled with sugar foam and pickled apple balls in vanilla broth
13757966 - King crab with cheese stuffing and sauce
13653361 - Appetizing beef with sweet potato puree served with tasty artichoke on white plate
11291286 - Vegetable Feast
13469290 - Chocolate sweet dessert
13529916 - Frosted sea urchin with marinated scallops
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
11967114 - Bavarian trout cooked in hemp oil (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)
13653359 - Hands of crop anonymous chef grating delicious black truffles on pasta
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
11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening
11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
13903183 - Lobster tail with grilled vegetables and curry dip
13285895 - Green asparagus with lovage, cherries and pistachio cream
11512142 - Marinated quail breast
13591207 - An oyster with mignonette
11272687 - An Elegant Eve
13591205 - Beet salad with goat cheese on a white plate
13591196 - Salad with black walnuts and pears
13463742 - Scallops with truffle foam
13285884 - Fermented cauliflower in sour dough
13285866 - Baldrian, lime essence, goat's cheese ice cream, marshmallow and strawberries
11243154 - Small but Smashing
11967115 - Scallops and Surhaxe (cured pork knuckle) a dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich
11510547 - Plaice fillet with scallops, carrot cream and black garlic butter
13757960 - Confit chicken with Thai basil and paprika
13291026 - Lemon sauerkraut with potato roots and spiced essence
13289605 - John Dory with fennel pollen and rhubarb
13640475 - Lobster with passion fruit
13517042 - Chocolate mousse with ice cream, blackberries and strawberries
13447862 - Carabiniero cevice with asparagus, tandoori, caviar and citrus bisque
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