11391739 - Pollack with hearty vegetables, turkey jus and country bacon from the restaurant Cote Cuisine, Brittany, France13289414 - Appetizing haute cuisine delicacy13289417 - Haute cuisine restaurant dish made with grilled fish and stew vegetables garnished with fresh spinach00350050 - Molecular cuisine: coconut clouds13637783 - Carbonara-style spaghetti (haute cuisine)00350051 - Molecular cuisine: coconut clouds with strawberry ragout13494799 - Peas 'Romanoff' with caviar, hollandaise sauce and mussels13355095 - Unrecognizable male chef putting petals on top of exquisite seafood dish while working in luxury restaurant13415849 - Modern Surf & Turf - beef steak on fried fish, a bed of mushrooms and lettuce13415858 - Vanilla mousse on lemon cake with cream sticks, peach wedges, basil oil and peach sauce13758065 - Scallops with black pudding and foie gras11985318 - Filled yellow tomatoes with spicy orange syrup and vanilla ice cream13170253 - Beef with potatoes, broccoli and mushrooms13758072 - Sea bass with truffle13616710 - Sole rolls with celery11991990 - Grilled sole with onion flowers at the restaurant AOC in Copenhagen, Denmark60545100 - Beef cheek cubes on white truffle13286904 - Wagyu teres major made in a Beefer with beef tartare, coffee lentils and olive jus11452862 - Restaurant Nicole: grilled squid with aubergine purée, Istanbul, Turkey13758067 - Sea bass with truffle and artichoke13170251 - Pork Belly Roast with chicoree11501878 - A mille feuille with a warm root vegetable salad11430872 - Winter fruits, elderberries, garlic and kidneys13746806 - Prawn balls on mushrooms11981873 - King crab tartare with a cucumber and melon relish and mayonnaise cream11394853 - Duck foie gras with a Merlot glaze from the restaurant Hotel de Ville, Switzerland13415848 - Vanilla ice cream with berries and a caramel crunch12432053 - Duck liver served on a platter11977070 - Celery baked in a salt crust, Restaurant Kai3 at the Hotel Budersand, Sylt13742125 - Poached pear with saffron and Granny Smith apple sorbet13655163 - Candied apple with ginger13189826 - Tartar with dark bread toasts and exquisite and yolk11455094 - A dish from the restaurant Lafleur, eel with pork belly, Frankfurt am Main, Germany11452850 - Panna cotta with figs in the restaurant Nicole, Istanbul, Turkey13680796 - Mussels with caviar13655142 - Chocolate cake with blackberries13652224 - Lobster with carrots, Brussels sprouts and purple cauliflower11976739 - Hotel Navis on the Kvarner Gulf, tuna fish dish, Istrian, Croatia11512142 - Marinated quail breast11452849 - Smoked ox tongue from the restaurant Nicole, Istanbul, Turkey60545098 - Diced salty sea bream with soy13653360 - Appetizing pasta with sauce and tasty black truffles served on white round plate13469292 - Chocolate sweet dessert11512143 - A scallop with ginger gel, dashi jelly and bonito flakes13757966 - King crab with cheese stuffing and sauce13683523 - Lemon matcha ice cream with citrus fruits13469282 - Eclair au cafe11510533 - Chioggia beets, crapaudine beets and celeriac with edible flowers13647343 - Bream ceviche13640475 - Lobster with passion fruit13460662 - Stuffed sea bass roll with paprika tower11991997 - A quail egg with wild herbs at the restaurant Geranium in Copenhagen, Denmark11958020 - Duck cooked in hay by Gert De Mangeleer, Restaurant Hertog Jan De Hoeve11430859 - Dessert: Hazelnut, parsnip, dandelions and truffles from the restaurant Saziani Stub'n, Styria, Austria13655136 - Buche Noel (yule log, close-up)13189828 - Men having dinner in luxury restaurant12674511 - Sweet blue and white spaghetti (molecular gastronomy)12432047 - Fish carpaccio with caviar, herb butter, and bread11983576 - Celeriac in a salt crust: a dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)11456045 - A pumpkin potpourri (Restaurant Frühsammer, Berlin, Germany)11370022 - Omelette with crayfish tails and watercress13758056 - Lobster tail13758036 - Amuse bouche with beet13739974 - Scallops with beetroot11450001 - Beef with sunflower cream by Heinrich Schneider chef and owner of the Auener Hof restaurant, South Tyrol, Italy11391743 - Salted caramel, restaurant L Auberge des Glazicks, Brittany, France13758029 - Guinea fowl with sweet corn and popcorn13653362 - Appetizing beef with sweet potato puree served with tasty artichoke on white plate on black background11992006 - Calf's sweetbreads wrapped in cabbage at the restaurant Studio in Copenhagen, Denmark11949141 - A dish from the restaurant Quattro Passi: pasta alla nerano, Amalf coast, Italy11456046 - Neo-oriental lamb (Restaurant Frühsammer, Berlin, Germany)11450004 - A country egg with dried morel mushrooms and whitefish caviar by Heinrich Schneider, chef and owner of the Auener Hof restaurant, South Tyrol, Italy13758033 - Iced beet parfaita13667654 - Chestnut dessert13640457 - Oyster with caviar and algae13630649 - Radish rolls12319622 - An oyster being decorated with flower petals11967114 - Bavarian trout cooked in hemp oil (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)13653357 - Appetizing snack with crab near decorated with cucumber rolls and caviar served on black background13189830 - Steak tartare11992002 - Mackerel with cabbage at the restaurant Radio in Copenhagen, Denmark11991987 - Danish Smörrebröd with curried herring, quail egg and cucumber at the restaurant Aamanns in Copenhagen, Denmark11454555 - Wild boar cheeks (Erik Arnecke, Restaurant Philipp Soldan, Germany)11430778 - An aloe vera snowball with panna cotta and strawberries at the restaurant Meierei Dirk Luther11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland13696117 - Deep-fried frog's legs13655153 - An ice cream dessert13170248 - Pan Fried Scallops12086272 - Turbot chassuer (with mushroom sauce) with pakchoi and Riesling vinaigrette at the 'Schanz' restaurant in Piesport, Germany11992004 - White asparagus with buttermilk and bergamot at the restaurant Relae in Copenhagen, Denmark11983575 - A dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)11450641 - Black salsify, smoked quark, preserved quince and walnuts from the 'Paradise Garage' restaurant, London, England11430860 - Char, lovage, salted lemons and courgette from the restaurant Saziani Stub'n, Styria, Austria13739976 - Scallops with beetroot13630738 - Roasted duck breast13448101 - Turbot cooked in Anapurna curry oil with trumpet mushroom confit, root vegetables and pine nuts13448100 - Suckling pig shank with lemon grass, ginger, caramelised garlic and sweet potato sablé13447879 - Gin and tonic jelly with lime-saffron sorbet and mango raviolinext page
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