Nouvelle Cuisine Immagini – Licenze per foto di food ❘ StockFood
11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland13770568 - Ballotine of red snapper13768994 - Sepia spaghetti with barramundi12086272 - Turbot chassuer (with mushroom sauce) with pakchoi and Riesling vinaigrette at the 'Schanz' restaurant in Piesport, Germany11992004 - White asparagus with buttermilk and bergamot at the restaurant Relae in Copenhagen, Denmark11983575 - A dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)11450641 - Black salsify, smoked quark, preserved quince and walnuts from the 'Paradise Garage' restaurant, London, England11440135 - Duck breast wrapped in cabbage with a bacon sauce and bok choy, Hotel Cipriani, Venice11430860 - Char, lovage, salted lemons and courgette from the restaurant Saziani Stub'n, Styria, Austria11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11066795 - Salmon and Caviar Appetizer on a White Plate10324923 - A composition of appetisers featuring scallops, squid and basil sorbet11510547 - Plaice fillet with scallops, carrot cream and black garlic butter11370040 - Marinated lobster with carrots, seaweed and a wild herb salad60545098 - Diced salty sea bream with soy13189832 - Fish and onion rings garnished with fresh basil leaves and toasts11512131 - Duck confit with popcorn and sweetcorn11455085 - A dish from Villa Merton: salmon with shiitake mushrooms, Frankfurt am Main, Germany11435957 - 'Klaus Erfort' guesthouse in Saarbrücken11435954 - Breton lobster at the 'Klaus Erfort' guesthouse in Saarbrücken12086004 - Temaki with tuna tartare and seaweed made by the Michelin-starred chef José Avillez in Lisbon, Portugal11512444 - Snails with white onions11451585 - Duo of freshwater fish from the L'Auberge de l'Union, Yverdon-les-Bains on Lake Neuchâtel, Switzerland11430774 - Saddle of young venison with chanterelle mushrooms and potato orzo pasta, Hotel Severin's Resort & Spa in Keitum, Sylt11510544 - Leg of venison, green bean spaghetti, sweet potatoes and purslane with a beetroot dressing13768997 - Barramundi with pumpkin puree and pancetta on salt block12432048 - Tomato carpaccio on a platter12432047 - Fish carpaccio with caviar, herb butter, and bread11976745 - A dish at the Damir & Ornella restaurant in Novigrad, scallops with caviar, Istrian, Croatia11976743 - A menu in Villa Ariston, Istrian, Croatia11974571 - Bison with artichokes, restaurant Storstad in Regensburg11456047 - A dessert composition featuring caramel and liquorice (Restaurant Frühsammer, Berlin, Germany)11448791 - Castella with ice cream by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11435981 - Langoustine and veal fillet tatar, caviar and flowers by Tohru Nakamura from Geisels Werneckhof in Munich11399060 - Tortellini filled with duck, porcini mushrooms and candied pears, pasta dish from the restaurant Grossi Florentino, Melbourne, Australia13915131 - Papardelle with lobster and herbs13768991 - Tuna salad with vegetables13286904 - Wagyu teres major made in a Beefer with beef tartare, coffee lentils and olive jus11448790 - Tiger trout with pussy mushrooms made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11448788 - Sunomono of oyster with relish and avocado by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11391738 - Brill with langoustine, baby leek and pepper confit from the restaurant Ar Men Du, Brittany, France11385485 - An open donner with eight toppings11370042 - Nougat with marble cake, bananas and egg liqueur11450625 - A pear with sorrel granita from the 'Kitchen Table' restaurant, London, England11385489 - Veal liver with apricots and pine nuts purée11455092 - Young piglet with red cabbage risotto at Carte Blanche, Frankfurt am Main, Germany11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm13460662 - Stuffed sea bass roll with paprika tower13189831 - Exquisite restaurant dish on white plate12432056 - Caviar with potato crisps and red onions11976741 - A dish of scampi, seabass and red mullet with asparagus at Draga di Lovrana, Istrian, Croatia11958016 - A dish of young turnip carpaccio with spring cheese and caviar, restaurant Less13415762 - Deconstructed ratatouille with tomato pesto11977069 - Purple carrot essence with carrot flan and sea buckthorn, restaurant Kai3 in the hotel Budersand, Sylt11958015 - Gert De Mangeleer, Restaurant Less, butternut dim sum with langoustine tartare and vanilla11450646 - Cauliflower, almonds and rocket pesto, 'Rabbit' restaurant, London, England11448789 - Japanese risotto with Kobe beef and pickled egg yolks made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11369996 - Salmon with watercress, apples and sunflower seeds13915136 - Pear cooked in red wine with soya sauce13758065 - Scallops with black pudding and foie gras12432061 - Lamb chops with various sides11512146 - Prawns with chard and seaweed11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm11369991 - Wels catfish with roasted onions and crispy mashed potatoes from 'Dom-Beisl', Vienna, Austria11958017 - Duck cooked with hay, beetroot and liquorice by Gert De Mangeleer, Restaurant Less13770570 - Grilled shrimp and sea bass with dip and wasabi12088061 - A clam on pistachio sauce (Barcelona, Spain)13914036 - Pumpkin soup with deep-fried meatball and salmon tartare13170253 - Beef with potatoes, broccoli and mushrooms12086274 - Calf's head and calf's sweetbreads with crayfish, pumpkin and lavender vinegar at the 'Schanz' restaurant in Piesport, Germany11976742 - A fish dish at Villa Ariston, Istrian, Croatia11500432 - Côte de boeuf with potato churros and chips at the restaurant 'La Paix', Brussels, Belgium11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11348384 - Müritz lamb with saffron risotto, steamed lettuce and yoghurt in the 'Lesage' in Dresden11004525 - A desert made with fresh berries and slices of layer cake10321461 - Close-up of algae and molluscs with vinegar on stone11385484 - Kataifi tartlet with melon balls, hazelnut cream and mocha ice cream11369993 - Pork belly with oysters, kimchi, caper leaves and radish in the restaurant 'Konstantin Filippou', Vienna60558828 - Pearl oysters with herring and caviar12319623 - An oyster being decorated with flower petals11958029 - Gert De Mangeleer with truffles at the Restaurant Hertog Jan De Hoeve, 10324914 - Waldorf salad on a serving platter60417233 - Minimalist vegetable plate13865840 - Pears with malt, caramel and pralines13170251 - Pork Belly Roast with chicoree11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm11399044 - Greenvale pork, plums, baby fennel and mustered from the restaurant Saint Crispin, Melbourne, Australia11370041 - Dry-aged veal with onions, artichokes, mahon cheese and vinegar jus10325584 - An arrangement of appetisers featuring onions and eggs12432050 - A crayfish tail decorated with herbs11317935 - Grilled John Dory with pumpkin, radish and lime ponzu sauce (Japan)13640475 - Lobster with passion fruit12085144 - Potatoes with haddock at the Jan restaurant in Nice, France11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog10325565 - Tomato broth with saffron and grilled octopus10324912 - A banana split ice cream composition13758072 - Sea bass with truffle13170248 - Pan Fried Scallops12086292 - Vacuum-infused shallots at the Kadeau restaurant in Copenhagen, Germanyprossima pagina
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