Cuisine gastronomique Photos – Utilisez des photos culinaires sous licence ❘ StockFood
11948697 - Culinary Contrast13295488 - Sauce pots in a restaurant kitchen13293317 - Preparing fried halibut11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)11440764 - A chef in a restaurant kitchen plating up meat dishes11440763 - A chef in a restaurant kitchen plating up dishes11440760 - A chef in a restaurant kitchen plating up desserts13591614 - Scallops on asparagus wrapped in ham with balsamic vinegar and mayonnaise13591214 - A ganache chocolate dome dessert13591212 - Browned white fish on a seafood broth13591211 - Browned white fish fillet on a seafood soup13591210 - Risotto with truffle shavings and parsnip chips13591207 - An oyster with mignonette13591206 - Terrine with a vegetable garnish on white plate13591205 - Beet salad with goat cheese on a white plate13591198 - Tuna on a bed of coleslaw with soy sauce13591196 - Salad with black walnuts and pears11297809 - Salt and Sunshine13529922 - Fried scallops with purple cauliflower and broccoli13529916 - Frosted sea urchin with marinated scallops13529915 - Frosted sea urchin with marinated scallops13529285 - Foie gras with vegetables13529284 - Foie gras with vegetables13528758 - Porcini mushrooms with chestnuts13528757 - Wagyu beef with olives13520874 - Dish with seafood and vegetables13517043 - Chocolate mousse with ice cream, blackberries and strawberries13517042 - Chocolate mousse with ice cream, blackberries and strawberries13514505 - Mini beet root salad with goat's cheese and pomegranate13513842 - Beef carpaccio with pickled vegetable salad13513664 - A table laid for connoisseurs13513663 - Vanilla cream with a chocolate ring13513662 - Duck breast with polenta and dates13513661 - St. Honoré gateau with almond-caramel cream13510834 - Iced sea salmon trout sweet and sour with beetroot and lamb's lettuce13510832 - Poached egg with white and purple cauliflower in chive cream11291286 - Vegetable Feast13510828 - Rack of lamb with nasturtium, beans and hazelnuts13510827 - Rack of lamb with nasturtium, beans and hazelnuts13510454 - Apple desserts13510453 - Triangle sandwiches with pressed caviar and ham13510452 - Cromesquis with truffles13494814 - Wagyu goulash with sweet potato, peppers and cumin13494799 - Peas 'Romanoff' with caviar, hollandaise sauce and mussels13493986 - Scallop carpaccio on broccoli cream13493925 - Chocolate soufflé and braised Asian pear with pear sorbet13493355 - Pumpkin panna cotta with braised pork cheek13493354 - Chocolate panna cotta with raspberry ice cream13493353 - Spicy marinated tuna13492954 - Carrot crème brûlée with marinated porcini mushrooms and Belper Knolle13492300 - Oeuf meurette - egg poached in burgundy wine13492299 - Oeuf Meurette - poached egg in red wine sauce on leek puree13492298 - Egg dish in a glass with black truffle13490928 - Mont Blanc' with green apples13490927 - Mont Blanc' with green apples13490352 - Scallops with parsley foam13490351 - Scallops with parsley foam11272687 - An Elegant Eve13469292 - Chocolate sweet dessert13469291 - Chocolate sweet dessert13469290 - Chocolate sweet dessert13469289 - Mini chocolate cake13469288 - Chocolate fancy13469287 - Chocolate ice cream dessert13463742 - Scallops with truffle foam11266938 - Food to Celebrate13448120 - Zander with verjus jelly and cabbage sticks13448118 - Yuzu marinade with yellowfin mackerel, asparagus tempura and soy jelly13448115 - White halibut with lemon confit, seafood, muscovado vinegar and onion gnocchi13448114 - Quail eggs with black pudding, apples and marjoram13448111 - Verace mussels in their own juice with dulse seaweed and celery gazpacho13448108 - Tuna belly with tapioca, cottage cheese and bottarga13448106 - Tasting dishes made with Tahitian vanilla13448103 - Cream of stockfish soup with grilled watermelon13448101 - Turbot cooked in Anapurna curry oil with trumpet mushroom confit, root vegetables and pine nuts11263666 - Gourmet Christmas13448100 - Suckling pig shank with lemon grass, ginger, caramelised garlic and sweet potato sablé13448099 - Souffled breast of poussin with fèves, pepper pearls and croissant potatoes13448098 - Sot-l'y-laisse in carrot broth with cumin crackers13448097 - Wild salmon with cabbage roasted in eucalyptus bark on barberry potato broth13448096 - Mustard cabbage leaves stuffed with Norway lobster, white cabbage powder and crisps13448095 - Pig's trotter on pear-olive compote with rosemary and truffle13448094 - Black salsify brandade with smoked eel13448092 - Red mullet cooked crispy on alici oil with chorizo and chilli potatoes13448090 - Saddle of venison with kumquat meringue, juniper syrup, creamed corn and pretzel dumpling slices13448084 - Orange carpaccio13448083 - Stone mushroom omelette13448081 - Olive-lime ravioli with ginos and bruschetta sauce13448079 - Medlar soufflé on macadamia crumble with pink banana ice cream13448077 - Melatte pigeon breast on amarone butter with parsnip cream and brioche sandwich13448076 - Maultaschen salad with foie gras, sweetbreads and lentils13448075 - Moroccan lobster with mango, liquorice, liquorice foam and Venere rice13448074 - Pith with hop sprouts and roasted Parmesan cheese13447894 - Älbler Leisa with caviar, brown butter and potato cream13447891 - Kubeben sugar floss with variations of foie gras13447889 - Coconut praline with passion fruit, marzipan sponge cake and whisky13447887 - Caramelised lamb breast with lemon myrtle, lamb saddle, heart sauce, citrus fruits and coconut rice13447885 - Saddle of rabbit in a black olive coat with rilette, mace-honey jus and braised bintje13447884 - Veal cutlet with bay butter, shallots and potato juspage suivante
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