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11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423333 - Fiddlehead ferns at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm13351898 - River zander with duck confit, broccoli and creamed chanterelles13351897 - Lamb's lettuce with cured duck stomach, radishes and horseradish13351896 - Duck wrap with hummus, zatar, cucumber and tomato13351895 - Duck tagliatelle with rocket, parmesan and balsamic vinegar13351894 - Duck with prunes, pearl onions and mashed parsley13351893 - Duck roulade with corn cream, corn on the cob and wild broccoli13351892 - Duck ravioli with spinach bechamel13351886 - Classic duck liver parfait13351884 - Duck liver creme brulee13351881 - Duck gröstl with navette salad13351879 - Fine duck stew with semolina dumplings and beech mushrooms13351878 - Duck burger with banana chutney and french fries deep fried in duck fat13351877 - Duck tea, ice-filtered with pulled duck ravioli and shiso leaves13351876 - Confit duck leg with bean cassoulet13351874 - Jars of artichokes, duck legs, duck rillete and duck liver sausage13351873 - Club sandwich with duck, curry mayo, cucumber and tomato13351872 - Chicory salad with Grieben and blueberries13351870 - Challans duck with bean cream, porcini mushrooms, peach and brioche dumplings13351869 - Challans duck with broccoli and radishes13351862 - St.Pierre with glazed duck hearts13351861 - Sea bass in banana leaf with duck fat13351860 - Savoy cabbage lasagne13351859 - Edible crab salad and duck liver rice with olives and artichoke chips13351858 - Tagliatelle with duck ragout and oranges13351857 - Sauerbraten duck breast with ground fruits, almonds and raisins13351855 - Pink Roasted Challans Duck13351854 - Raw marinated duck liver with truffle vinaigrette, artichokes and micro leaf salad13351853 - Pulled Duck13351852 - Peking duck breasts with green asparagus13351851 - Parsnip soup with duck ham, hazelnuts and parsley pesto13351849 - Langoustine carpacchio and baked duck tongues with pineapple, fennel and iced banana13351846 - Glazed Berlin style liver with apples, fried onions and balsamic vinegar13351845 - Braised Barbary corn fed duck13351844 - Smoked duck liver parfait with trail mix13351843 - Vegetable salad with duck breast pastrami and baked hollandaise13351842 - Gelled duck borscht with sour cream and caviar13351841 - Bao Buns - Steamed bread with duck, peanut butter and cucumber (China)13351840 - Fried duck foie gras with cherries13351839 - Fried duck with a dip13293317 - Preparing fried halibut13293316 - Halibut on a pickled pumpkin with coconut and chilli foam13291721 - Red cabbage with cornelian cherry and poppyseed variations13291720 - Beetroot with white chocolate ice cream and egg yolk13291719 - Brussels sprouts leaves with fish head jelly, einkorn cream and char caviar13291716 - Wild char with rhubarb, mashed potatoes and tomato juice13291715 - Pork belly with radish cake, cocoa and an olive reduction13291714 - Zander with variations of radishes13291712 - Parsley root with figs, yoghurt and white poppyseeds13291710 - Veal liver with sous-vide parsnips13291708 - Pepper with roasted pork belly and stonecrop13291707 - Black morels with almonds and 'liquorice sugar' made from olives13291705 - Huchen with variations of opposite-leaved saltwort with mushroom juice13291703 - Sturgeon with horseradish, blueberries and tree spinach13291702 - Crambe with variations of gooseberries13291700 - Chard with yoghurt, ginger juice and and olive and fennel medley13291699 - Sous-vide veal ribs with sweetcorn and lemon jelly13291698 - Corn hair with egg yolk confit and apple cream13291696 - Turnips with amaranth13291694 - Variations of dandelion with potato cream13291692 - Lentil fritters with lentil purée and rocket13291690 - Lime flowers with apricot rice, popped rice and tomato seeds13291687 - Pumpkin with hazelnut cream, gooseberry chutney and herbs13291686 - Lettuce with peas, popped rice, sour cream and horseradish13291685 - Kohlrabi medley with a tonic and rice vinegar brine, poppyseeds and hysops13291684 - Smoked salmon with beetroot, cherry tomatoes and grapefruit13291682 - Variations of pine needles with butter caramel and herbs13291680 - A carrot with poppyseed and orange cream13291678 - Variations of mange tout with mayonnaise, juice and oil13291034 - Lamb belly with onion salad and brown onion broth13291032 - Pigeon breast with sugar roots and lingonberry jus13291030 - Sugar beet ice cream with Japanese quince and aerated chocolate13291028 - Variations of courgette with mustard and apple13291026 - Lemon sauerkraut with potato roots and spiced essence13291024 - Savoy cabbage with oats13291022 - White beans with apricot stones, sage and sheep's cheese13291021 - Variations of watermelon with onions and lentil cream13291020 - Juniper with beetroot, cherries and ash cream13291018 - Variations of Jerusalem artichokes with macadamia nut juice13291016 - Salted sweet cherries with beetroot and rice cream13291015 - Rapini stems with Japanese quince, tiger nuts and yarrow13291013 - Lamb belly with variations of celery13291012 - Gooseberries with vegetables and rice cream13291010 - Saddle of venison with pointed cabbage, rowan berries and cashew nuts13291009 - Spinach stems with pears and walnuts13291008 - Variations of white asparagus with chicken and coffee jus13291006 - Variations of sunflowers with hazelnut juice13291004 - Mustard leaves with pickled tsamma melon and spinach cream13291002 - Variations of celeriac with lemon13291000 - Black salsify with tiger nuts, pumpernickel and mandarin creamnext page
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