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Novelle Cuisine Immagini – Licenze per foto di food ❘ StockFood
11967114 - Bavarian trout cooked in hemp oil (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)
12432053 - Duck liver served on a platter
11992002 - Mackerel with cabbage at the restaurant Radio in Copenhagen, Denmark
11991987 - Danish Smörrebröd with curried herring, quail egg and cucumber at the restaurant Aamanns in Copenhagen, Denmark
11454555 - Wild boar cheeks (Erik Arnecke, Restaurant Philipp Soldan, Germany)
11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run 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
11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland
11373795 - Lobster à l'Armoricaine in the trendy bar 'Lapérouse', Paris
13770568 - Ballotine of red snapper
13768994 - Sepia spaghetti with barramundi
12086272 - Turbot chassuer (with mushroom sauce) with pakchoi and Riesling vinaigrette at the 'Schanz' restaurant in Piesport, Germany
11992004 - White asparagus with buttermilk and bergamot at the restaurant Relae in Copenhagen, Denmark
11983575 - A dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)
11501700 - Roast Wagyu miso beef by Chef Yoshizumi Nagaya, Restaurant 'Nagaya', Düsseldorf
11450641 - Black salsify, smoked quark, preserved quince and walnuts from the 'Paradise Garage' restaurant, London, England
11440135 - Duck breast wrapped in cabbage with a bacon sauce and bok choy, Hotel Cipriani, Venice
11430860 - Char, lovage, salted lemons and courgette from the restaurant Saziani Stub'n, Styria, Austria
11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11066795 - Salmon and Caviar Appetizer on a White Plate
10324923 - A composition of appetisers featuring scallops, squid and basil sorbet
11510547 - Plaice fillet with scallops, carrot cream and black garlic butter
11370040 - Marinated lobster with carrots, seaweed and a wild herb salad
60545098 - Diced salty sea bream with soy
13189832 - Fish and onion rings garnished with fresh basil leaves and toasts
11512131 - Duck confit with popcorn and sweetcorn
11501701 - Rosefish marinated and sautéed in yuzu by Chef Yoshizumi Nagaya, Restaurant 'Nagaya', Düsseldorf
11455085 - A dish from Villa Merton: salmon with shiitake mushrooms, Frankfurt am Main, Germany
11435957 - 'Klaus Erfort' guesthouse in Saarbrücken
11435954 - Breton lobster at the 'Klaus Erfort' guesthouse in Saarbrücken
12086004 - Temaki with tuna tartare and seaweed made by the Michelin-starred chef José Avillez in Lisbon, Portugal
11512444 - Snails with white onions
11451585 - Duo of freshwater fish from the L'Auberge de l'Union, Yverdon-les-Bains on Lake Neuchâtel, Switzerland
11430774 - Saddle of young venison with chanterelle mushrooms and potato orzo pasta, Hotel Severin's Resort & Spa in Keitum, Sylt
11348131 - Appetiser: scallops, grapefruit and tarragon, 'Caroussel' restaurant in Dresden
11510544 - Leg of venison, green bean spaghetti, sweet potatoes and purslane with a beetroot dressing
13768997 - Barramundi with pumpkin puree and pancetta on salt block
12432048 - Tomato carpaccio on a platter
12432047 - Fish carpaccio with caviar, herb butter, and bread
11976745 - A dish at the Damir & Ornella restaurant in Novigrad, scallops with caviar, Istrian, Croatia
11976743 - A menu in Villa Ariston, Istrian, Croatia
11974571 - Bison with artichokes, restaurant Storstad in Regensburg
11456047 - A dessert composition featuring caramel and liquorice (Restaurant Frühsammer, Berlin, Germany)
11448791 - Castella with ice cream by chef Tohru Nakamura, 'Geisels Werneckehof', Munich
11435981 - Langoustine and veal fillet tatar, caviar and flowers by Tohru Nakamura from Geisels Werneckhof in Munich
11399060 - Tortellini filled with duck, porcini mushrooms and candied pears, pasta dish from the restaurant Grossi Florentino, Melbourne, Australia
13915131 - Papardelle with lobster and herbs
13768991 - Tuna salad with vegetables
13286904 - Wagyu teres major made in a Beefer with beef tartare, coffee lentils and olive jus
11448790 - Tiger trout with pussy mushrooms made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich
11448788 - Sunomono of oyster with relish and avocado by chef Tohru Nakamura, 'Geisels Werneckehof', Munich
11391738 - Brill with langoustine, baby leek and pepper confit from the restaurant Ar Men Du, Brittany, France
11385485 - An open donner with eight toppings
11370042 - Nougat with marble cake, bananas and egg liqueur
11450625 - A pear with sorrel granita from the 'Kitchen Table' restaurant, London, England
11385489 - Veal liver with apricots and pine nuts purée
11455092 - Young piglet with red cabbage risotto at Carte Blanche, Frankfurt am Main, Germany
11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
13460662 - Stuffed sea bass roll with paprika tower
13189831 - Exquisite restaurant dish on white plate
12432056 - Caviar with potato crisps and red onions
11976741 - A dish of scampi, seabass and red mullet with asparagus at Draga di Lovrana, Istrian, Croatia
11958016 - A dish of young turnip carpaccio with spring cheese and caviar, restaurant Less
11366377 - Squid with charred onions at restaurant Porte No. 12, Paris
13415762 - Deconstructed ratatouille with tomato pesto
11977069 - Purple carrot essence with carrot flan and sea buckthorn, restaurant Kai3 in the hotel Budersand, Sylt
11958015 - Gert De Mangeleer, Restaurant Less, butternut dim sum with langoustine tartare and vanilla
11455091 - Char with oysters and spinach Hollandaise from Carte Blanche, Frankfurt am Main, Germany
11450646 - Cauliflower, almonds and rocket pesto, 'Rabbit' restaurant, London, England
11448789 - Japanese risotto with Kobe beef and pickled egg yolks made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich
11391735 - Scallop tatar with apples and smoked herring mousse from the restaurant L'Amphitryon in Lorient, Brittany, France
11369996 - Salmon with watercress, apples and sunflower seeds
13915136 - Pear cooked in red wine with soya sauce
13758065 - Scallops with black pudding and foie gras
12432061 - Lamb chops with various sides
11512146 - Prawns with chard and seaweed
11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm
11369991 - Wels catfish with roasted onions and crispy mashed potatoes from 'Dom-Beisl', Vienna, Austria
11958017 - Duck cooked with hay, beetroot and liquorice by Gert De Mangeleer, Restaurant Less
13770570 - Grilled shrimp and sea bass with dip and wasabi
12088061 - A clam on pistachio sauce (Barcelona, Spain)
11430773 - 'Old country' vegetables with a chamomile and olive emulsion at Hotel Severin's Resort & Spa, Keitum, Sylt
13914036 - Pumpkin soup with deep-fried meatball and salmon tartare
13170253 - Beef with potatoes, broccoli and mushrooms
12086274 - Calf's head and calf's sweetbreads with crayfish, pumpkin and lavender vinegar at the 'Schanz' restaurant in Piesport, Germany
11976742 - A fish dish at Villa Ariston, Istrian, Croatia
11500432 - Côte de boeuf with potato churros and chips at the restaurant 'La Paix', Brussels, Belgium
11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11348384 - Müritz lamb with saffron risotto, steamed lettuce and yoghurt in the 'Lesage' in Dresden
11004525 - A desert made with fresh berries and slices of layer cake
10321461 - Close-up of algae and molluscs with vinegar on stone
11385484 - Kataifi tartlet with melon balls, hazelnut cream and mocha ice cream
11380552 - Roasted duck tongue from the restaurant Mugaritz in San Sebastián, Spain
11369993 - Pork belly with oysters, kimchi, caper leaves and radish in the restaurant 'Konstantin Filippou', Vienna
11347662 - Glazed brook trout with pickled peas, carrots, asparagus, morel mushrooms and horseradish
60558828 - Pearl oysters with herring and caviar
12319623 - An oyster being decorated with flower petals
11958029 - Gert De Mangeleer with truffles at the Restaurant Hertog Jan De Hoeve,
11501702 - Carabineros, sautéed and as croutons and ebisu and puumpkin soup by Yoshizumi Nagaya, Restaurant 'Nagaya', Düsseldorf
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