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Star kitchen Images – License food photos ❘ StockFood
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
12429937 - Turbot fish with steamed brocolli and sauce
11440137 - Chestnut cake with grapes and grappa sorbet, Hotel Cipriani, Venice
11435988 - A dish by Joachim Wissler: shoulder of ox braised in Barolo vinegar with radicchio and grape must
11385485 - An open donner with eight toppings
11385489 - Veal liver with apricots and pine nuts purée
12429541 - Corn-fed chicken breast slices with salad and marinated porcini mushrooms
11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
13291012 - Gooseberries with vegetables and rice cream
12429538 - Poitou loin of lamb cooked in herb crust
11435984 - A dish by Dieter Müller: souffléd branzini with curry sauce, black rice and green asparagus
11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm
11317973 - Warm smoked Baltic Sea salmon with dill, horseradish and green apple in the Haerlin Restaurant, Hamburg
60554377 - Molecular gastronomy Fish dish by Thierry Marx
13290999 - Char with black radish and bean cream
11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11385484 - Kataifi tartlet with melon balls, hazelnut cream and mocha ice cream
12562625 - Lemon sorbet with grappa (dessert made by Stefano Catenacci, Sweden)
11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm
11317974 - Fried seabass with roasted langoustines in the Haerlin restaurant, Hamburg
11440136 - Veal cheeks tortellini on stem cream, Hotel Cipriani, Venice
11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog
13285897 - Saddle of venison with kale, kale flowers and yoghurt sauce
13285890 - Garden beans, apple-leek medley and purslane with pistachio cream
13285857 - Wild radish with onion cream and magnolia essence
13291013 - Lamb belly with variations of celery
13291006 - Variations of sunflowers with hazelnut juice
13285895 - Green asparagus with lovage, cherries and pistachio cream
13285876 - Char fillets with nuts, rowan berries and lime leaf cream
11423326 - Swedish Wagyu beef with lumpfish roe and iced buttermilk at the restaurant Oaxen Krog run by Magnus Ek, Stockholm
13291018 - Variations of Jerusalem artichokes with macadamia nut juice
13285891 - Overgrown Romanesco with ricotta, bread cream and plum blossom
11388693 - Salmon sashimi lasagne being seasoned
13291034 - Lamb belly with onion salad and brown onion broth
13285880 - Daikon radish with lime and daikon essence
13291004 - Mustard leaves with pickled tsamma melon and spinach cream
13290996 - Brown trout with sorrel, rhubarb and pistachio cream
13286086 - Roast lamb chops with polenta and chickpea foam
13291028 - Variations of courgette with mustard and apple
13285866 - Baldrian, lime essence, goat's cheese ice cream, marshmallow and strawberries
11435985 - A dish by Harald Wohlfahrt: carpaccio of salmon, branzini and scallops
13285861 - Artichokes with apple sauce and a basil reduction
11318208 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
12429536 - A veal cutlet with potatoes and spiced butter sauce
11423333 - Fiddlehead ferns at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
13291032 - Pigeon breast with sugar roots and lingonberry jus
13285867 - Pear-shaped puffballs with onion cream, parsley juice and garlic cream
13285888 - Hake with spruce shoots, green asparagus and yoghurt whey
12429537 - Salmon medallions with croutons and lambs lettuce
13291024 - Savoy cabbage with oats
13290855 - Asparagus in puff pastry with fresh morel mushrooms and vin-jaune sauce
13285892 - Lamb rump with overgrown leek, mustard seeds and bread cream
13285858 - Saddle of veal with wild chives, leek and bread-crust butter
11440135 - Duck breast wrapped in cabbage with a bacon sauce and bok choy, Hotel Cipriani, Venice
13291016 - Salted sweet cherries with beetroot and rice cream
12429543 - Beetroot tatar with quail eggs, bread crisps and hollandaise sauce
13291002 - Variations of celeriac with lemon
13290998 - Sloe ice cream with quinoa cream, fried quinoa and rose petals
11511225 - Saddle of lamb with a thyme and olive crust on vegetable tartare
13287128 - Oysters with apple and curry
13285886 - Runner bean cream with green beans and apple
13285874 - Exidia with cauliflower stem and flowers
12562630 - Bass carpaccio with marjoram (made by Stefano Catenacci, Sweden)
13291010 - Saddle of venison with pointed cabbage, rowan berries and cashew nuts
13291008 - Variations of white asparagus with chicken and coffee jus
12429545 - Sea bass with avocado and cucumbers
13291026 - Lemon sauerkraut with potato roots and spiced essence
13291015 - Rapini stems with Japanese quince, tiger nuts and yarrow
13291000 - Black salsify with tiger nuts, pumpernickel and mandarin cream
13285893 - Overgrown white cabbage with pistachio cream and buckwheat
13285883 - Fennel with cucumber and lemon cream
12562614 - A herring and sherry sauce sandwich (Johan Jureskog, Sweden)
13291030 - Sugar beet ice cream with Japanese quince and aerated chocolate
13285884 - Fermented cauliflower in sour dough
13291009 - Spinach stems with pears and walnuts
13285872 - Mushrooms with peaches, potatoes, Camembert and rose petals
13285903 - Variations of Japanese knotweed with apple
11511058 - Tonka bean cappuccino with banana ice cream and chocolate and eggnog ravioli
13351849 - Langoustine carpacchio and baked duck tongues with pineapple, fennel and iced banana
13295492 - Turbot fillet filled with egg yolk and fresh morels
13291680 - A carrot with poppyseed and orange cream
12429530 - Mushroom carpaccio with oranges
13351896 - Duck wrap with hummus, zatar, cucumber and tomato
13351876 - Confit duck leg with bean cassoulet
13288583 - Veal escalope with a warm potato and truffle salad
13287178 - Variations of celery with apple and walnut
13285864 - Avocado with watercress juice and redcurrant caramel
12429542 - A poached egg with green vegetables
10275645 - Removing alpine milk in bowl with spoon
13295477 - Fried octopus with mignonette sauce and tomato polenta
13291708 - Pepper with roasted pork belly and stonecrop
13291703 - Sturgeon with horseradish, blueberries and tree spinach
13291698 - Corn hair with egg yolk confit and apple cream
13290850 - Glazed rack of pork with orange flavoured veal jus
13287183 - Pigeon with variations of celery and black garlic
13287166 - Quince with May flower honey and honey caramel parfait
13287146 - Lobster with carrots, beurre blanc and cru de cacao
13286048 - Entrecôte double of Black Angus beef with boeuf carottes
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