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Gourmet chef Images – License food photos ❘ StockFood
13291710 - Veal liver with sous-vide parsnips
13291700 - Chard with yoghurt, ginger juice and and olive and fennel medley
11511240 - Crispy roast zander with a potato and cabbage medley and a white wine foam
11511239 - Prime boiled beef broth with egg, garlic bread and lovage
11511089 - A quark dumpling on spiced apricots and apricot mousse
13351898 - River zander with duck confit, broccoli and creamed chanterelles
13351892 - Duck ravioli with spinach bechamel
13351874 - Jars of artichokes, duck legs, duck rillete and duck liver sausage
13291694 - Variations of dandelion with potato cream
11511236 - Apricot and cream cheese samosas with a herb honey and lime sorbet
11511227 - Homemade ciabatta
11511214 - Milk-fed lamb roulade with spring vegetables and potatoes
11511087 - Sour cream terrine with green cucumber jelly
13351844 - Smoked duck liver parfait with trail mix
13290858 - Vanilla ice cream with strawberry sorbet and meringue
13290848 - Salmon soufflé with tomato concassée
13290845 - Crab with avocado and grapefruit
11511215 - Rhubarb cakes with purple violet ice cream
11511193 - Homemade ravioli filled with Fontina cheese and Parma ham chips
13351878 - Duck burger with banana chutney and french fries deep fried in duck fat
13351862 - St.Pierre with glazed duck hearts
13291696 - Turnips with amaranth
13290860 - Deconstructed lemon tart with meringue and lemon sorbet
11511202 - Rhubarb and strawberry compote on buttermilk mousse with cantuccini
11511081 - Tomato and chilli chutney with goat's cream cheese
13351855 - Pink Roasted Challans Duck
11511234 - Steamed coconut pancakes with curry and vanilla lentils and salmon trout
11511205 - Char wrapped in vegetables on a fresh chive sauce
13351895 - Duck tagliatelle with rocket, parmesan and balsamic vinegar
13351893 - Duck roulade with corn cream, corn on the cob and wild broccoli
13290846 - Zander and salmon coulibiac
11511209 - Pink vitello tonnato with grissini
13290862 - A duo of salmon with a crispy poached egg
12562630 - Bass carpaccio with marjoram (made by Stefano Catenacci, Sweden)
11511242 - Sour cream shredded pancakes with caramelised apples
11511241 - A venison medallion in a pine nut crust with French toast and red wine cherries
11511218 - Stuffed sheep's camembert, Tecino truffles and chicory ice cream
11511206 - Roast duck in dandelion honey with brioche dumplings and spring vegetables
11511064 - A stuffed European perch on red chard
13351894 - Duck with prunes, pearl onions and mashed parsley
13351858 - Tagliatelle with duck ragout and oranges
13351851 - Parsnip soup with duck ham, hazelnuts and parsley pesto
13290849 - Glazed monk fish with prawns and cabbage ravioli and oriental brik pastry
12562614 - A herring and sherry sauce sandwich (Johan Jureskog, Sweden)
11511235 - Beef fillet marinated in tamari with beans and churros
11511216 - Crispy fried wolffish with a scampi and sushi roll and cherry tomatoes
11318208 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
13351841 - Bao Buns - Steamed bread with duck, peanut butter and cucumber (China)
13291682 - Variations of pine needles with butter caramel and herbs
13290844 - Venison fillet breaded in buckwheat with fromage blanc egg noodles
11511224 - Cream of yellow pepper soup with a crispy prawn on a rice leaf
11511063 - A mini stinging nettle tart with a wild herb salad
13351859 - Edible crab salad and duck liver rice with olives and artichoke chips
13351854 - Raw marinated duck liver with truffle vinaigrette, artichokes and micro leaf salad
13293317 - Preparing fried halibut
13291707 - Black morels with almonds and 'liquorice sugar' made from olives
13290852 - Pink-seared tuna with corn cakes and pastry-wrapped prawns
13351861 - Sea bass in banana leaf with duck fat
13351843 - Vegetable salad with duck breast pastrami and baked hollandaise
13351840 - Fried duck foie gras with cherries
13291685 - Kohlrabi medley with a tonic and rice vinegar brine, poppyseeds and hysops
13290856 - Crab with citrus fruit on crab jelly
11511079 - Coconut ramen with prawns and oriental vegetables
13351860 - Savoy cabbage lasagne
13290861 - Deconstructed lemon tart with meringue and lemon sorbet
11511232 - Tuna fish and peanut lasagne with wasabi mousse and candied radish
13291712 - Parsley root with figs, yoghurt and white poppyseeds
13291690 - Lime flowers with apricot rice, popped rice and tomato seeds
11511067 - Bonbon croustillant of goose liver on Banyuls sauce
13351881 - Duck gröstl with navette salad
13351879 - Fine duck stew with semolina dumplings and beech mushrooms
13351877 - Duck tea, ice-filtered with pulled duck ravioli and shiso leaves
11511207 - Shredded sweetcorn pancake with strawberry and rhubarb compote
13291678 - Variations of mange tout with mayonnaise, juice and oil
13290857 - Pigeon breast tournedos with truffles and savoy cabbage
11511201 - Roast chicken on cooked lettuce with pumpkin seed oil
11511194 - Purple artichokes on scallops in a lettuce leaf
11511070 - Fried scallops on oriental vegetable noodles
11511062 - A rosemary cappuccino with a rabbit skewer
11511204 - Tortellini filled with alpine cheese on a leek medley with red wine jus
11511065 - Layered rhubarb cream with rhubarb mousse and compote
11511197 - Baked veal marrow on white risotto and balsamic vinegar
11511066 - Pink saddle of lamb with caramelised garlic in a potato ring
11511086 - Brook trout carpaccio with orange and colourful pepper
11511076 - Lobster on a mixed leaf salad with orange butter
11511044 - Braised beef shoulder and rare roasted beef fillet on stem purée
11511221 - White asparagus salad with avocado and oven-roasted tomatoes
11511220 - Rhubarb cream, rhubarb compote and rhubarb panna cotta
11511212 - Herb foam cappuccino with stuffed morel mushrooms
11511198 - Octopus Gröstl (typical Tirolean dish using leftovers) with fresh seafood and spring onions
11511192 - Three variations of goose liver with coconut and fresh raspberries
11511055 - Asparagus cappuccino with a quail's egg canapé
11511050 - Goose liver terrine with pickled rhubarb and brioche
11511043 - Smoked suckling pig cheeks with pearl barley risotto
11511233 - Tomato gazpacho with rosewater and a summer roll with a rose dip
11511228 - Strawberry jelly with woodruff and rhubarb
11511191 - Aragua chocolate cake with crème de café
11511196 - Sicilian and aubergine caponata with duck fillet
11511085 - Smoked brook trout fillet with lemongrass and ginger
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