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Cuisinier Images – License food photos ❘ StockFood
60241057 - Christophe Felder's Easter nest
60209655 - X-Mas-Color cocktail from the hotel bar of the Royal Monceau, Paris
60233254 - Chocolate log cake coated with candied fruit
60122330 - Roast woodcock on toast
60242045 - Poached endives with honey,milk skin,grapefruit and confit orange at The Café Bras restaurant in Rodez
60233257 - Chocolate and tea jelly log cake decorated with After Eights
60170123 - Cook topping the tartlets with meringue
60122339 - Frog's leg and preserved tomato Panini
60242048 - Bourriol with dark chocolate mousse at The Café Bras restaurant in Rodez
60225410 - Black Forest Gateau cocktail made by baker extraordinaire Christophe Felder
60142080 - Gratinated aubergine with almond cream and anchovies
60142057 - Beignets with yellow cherry tomatoes, mozzarella and cumin
60122319 - Chicken liver terrine
60229970 - Vanilla-flavored shortbread croissants,Vanille Kipferl by Christophe Felder
60219783 - Eclair-style iced macaroons
60209711 - Vacherin ice cream cake
60154411 - Spaghetti with littleneck clams
60122350 - Poultry and morel Fricassée
60217012 - Raspberry puree
60142075 - Sautéed squid, spring onions and broad beans with garlic served in glasses
60100075 - Fresh apricots
60242050 - Hard-boiled eggs with bread stuffing and onions reduced in red wine at The Café Bras restaurant in Rodez
60233259 - Log cake-style mango and chocolate cookie cheesecake
60085446 - squid stuffed with citrus fruit (topic: Robuchon recipe)
60016312 - Robuchon potatoes
60219786 - Disguised marshmallow and fruit brochettes ,smoothies
60233251 - Raspberry and rose water individual log cakes
60233054 - Mackerel with young vegetables
60142058 - Rabbit with mustard and peanut panade
60233051 - Monkfish tail with tomato puree
60219799 - Dublin Bay prawn and apple creamy Cannelé on a black background
60233256 - Pear and candied chestnut log cake
60233061 - Lobster with yellow carrots
60209723 - A vol-au-vent made by chef Serge Knapp
60142065 - Salmon steak with steamed algae, fromage blanc and wasabi
60142069 - Cod steak on mashed potatoes with orange olive oil
60242047 - Bourriol à l'orange et à l'échaudé at The Café Bras restaurant in Rodez
60183626 - Making fruit pastes
60242046 - Pascade with black pudding at The Café Bras restaurant in Rodez
60237481 - Gnocchis with tomato coulis,Corsican ham,basil and parmesan by Anne-Sophie Pic
60233048 - Cauliflower,beeroot and zucchini flower soup
60233045 - Strawberry soup with milky ice cream
60233044 - Mackerel tartare
60225409 - Pastrycooked apple-lemon grass cocktail by Christophe Felder
60218134 - Surprise chocolate pudding
60217028 - Crayfish with drops of olive oil
60168362 - Lobster Civet with celery puree
60122311 - Small fried fish
60085493 - roast duck with orange preserved French chicory (topic: Robuchon recipe)
60233258 - Molk chocolate and caramelized apple log cake
60085502 - Aligot
60242049 - Pascade with scrambled eggs, respounchous and fritons at The Café Bras restaurant in Rodez
60233267 - Grilled artichoke bases stuffed with stewed lobster and cream cheese
60233062 - Loin of pork with cauliflower,figs and chestnuts
60233050 - Lobster tail with shallots
60233043 - Plate of mini vegetables with edible flowers
60224124 - Loin of lamb in pastry crust with sage
60209658 - A Royal O Bar from the hotel bar at the Royal Monceau, Paris
60167189 - Small pot of meat terrine with redcurrants
60217026 - Egg with squid and squid ink paste
60233052 - Lobster tail with fried parsley
60229971 - Vanilla-flavored shortbread croissants,Vanille Kipferl by Christophe Felder
60224145 - Cooking loins of lamb
60167216 - Salmon mousse
60142050 - Red tuna fish tatar with a salad of raw and cooked green asparagus
60122325 - Homemade potato crisps
60233060 - Lobster with fennel and zucchini flowers
60233058 - Oysters with young artichokes
60233053 - Lobster tail with vegetables
60219794 - Black risotto with a poached egg,salmon roe and parmesan flakes on a black background
60219784 - Assorted seafood canapés
60233255 - Clementine sorbet and tonka bean ice cream log cake
60233049 - Red mullet stuffed with artichoke hearts
60233046 - Young vegetable soup
60224125 - Fillet of venison cooked in hay
60224117 - Herby beef Whellington
60223967 - Cooking gambas
60219785 - Melba waffle for tea
60209657 - A Choco Bell from the hotel bar at the Royal Monceau, Paris
60233056 - Mackerel with strawberries
60209656 - A Viennese-style chocolate frappé from the hotel bar of the Royal Monceau, Paris
60168502 - Scallops with veal gravy and truffles
60122366 - Chocolate Moelleux
60122335 - Coq au Vin
60122314 - Pan-fried carp and pistachio salad
60224127 - Cooking a pork chop
60219793 - Chicken Colombo with broccoli,thinly sliced black radishes and black radish sauce on a black background
60209659 - A ravanilla from the hotel bar of the Royal Monceau, Paris
60122323 - Potato cakes from Dombes
60233252 - White chocolate and coconut log cake
60233057 - Crunchy strawberry tartlet
60219805 - White and green risotto cubes topped with king prawns on a black background
60233266 - Leek and potted scallops makis,Asian sauce
60231703 - Bellevue chocolate cake by Christophe Felder
60209654 - Snow Colada from the hotel bar of the Royal Monceau, Paris
60183635 - Raspberry fruit pastes
60122308 - Rosette de Lyon and Jesus ,dried sausages
60224144 - Hot spicy wine
60219804 - Layered duckling and zucchinis topped with a mini vegetable Bavarian on a black background
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