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Two big slices of Foie gras duck...
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Two big slices of Foie gras duck...
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Dolly Irigoyen frying slices of...
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Soupe de pois casses, soup of green...
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Slices of roast duck's breast placed...
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Dolly Irigoyen frying slices of...
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Melting dice die butter and sugar in...
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The bar man cutting thin slices of...
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The bar man cutting thin slices of...
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Gruissan village. La Clape....
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Gruissan village. La Clape....
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Gruissan village. La Clape....
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In the restaurant in the Domaine de...
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Slices of roast duck's breast placed...
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Slices of roast duck's breast placed...
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Slices of roast duck's breast placed...
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Slices of roast duck's breast placed...
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Step 1: putting the fried slices of...
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The bar man cutting thin slices of...
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Gruissan village. La Clape....
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Gruissan village. La Clape....
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Soupe de pois casses, soup of green...
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Appetizers made with truffles: small...
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Appetizers made with truffles: small...
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Slices of roast duck's breast placed...
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Slices of roast duck's breast placed...
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Step 1: putting the fried slices of...
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Dolly Irigoyen frying slices of...
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Dolly Irigoyen frying slices of...
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Appetizers made with truffles: small...
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Slices of roast duck's breast placed...
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The chef chopping fine slices The...
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Dolly Irigoyen preparing the roast...
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Dolly Irigoyen frying slices of...
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Frying pan with butter and slices of...
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Apple slices fried in Butter melting...
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Appetizers made with truffles: small...
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Dolly Irigoyen preparing the roast...
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cheese on a plate in a restaurant...
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cheese on a plate in a restaurant...
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cheese on a plate in a restaurant...
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A slice of zucchini squash that have...
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A slice of roast beef. The Dolly...
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The roast of beef being carved, red...
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A starter dish: A slice of fresh foie...
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A slice of duck liver foie gras and a...
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A slice of fresh Perigord truffles on...
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A small piece of bread with a slice...
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A slice of fresh Perigord truffles on...
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A slice of fresh Perigord truffles on...
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A slice of juicy red roast beef with...
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A slice of juicy red roast beef with...
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A slice of juicy red roast beef with...
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A slice of juicy red roast beef with...
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The roast of beef being carved, red...
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The roast of beef being carved, red...
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The roast of beef being carved, red...
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Step 3: adding a slice of fried blood...
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Step 3: adding a slice of fried blood...
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Step 3: adding a slice of fried blood...
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Pumpkin soup with truffles cream and...
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A slice of fresh Perigord truffles on...
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A sous-chef, assistant cook slicing...
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A camembert cheese stuffed with...
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scrambled egg fresh black truffles...
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scrambled egg fresh black truffles...
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One Truffle with much white veining...
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One Truffle with much white veining...
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Truffles at La Truffe de Ventoux...
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scrambled egg fresh black truffles...
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scrambled egg fresh black truffles...
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On a street market. Cantal Cheese....
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On a street market. Cantal Cheese....
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Truffles at La Truffe de Ventoux...
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scrambled egg fresh black truffles...
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Slices of bread with eggs from salmon...
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A just open tin of black caviar with...
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Round timbal with pikeperch fish...
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A tin of black caviar with slices of...
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A tin of black caviar with slices of...
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A just open tin of black caviar with...
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Appetizer: slices of bread with...
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Round timbal with pikeperch fish...
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Slices of bread with preparations...
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A tin of black caviar with slices of...
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A just open tin of black caviar with...
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A just open tin of black caviar with...
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A just open tin of black caviar with...
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A just open tin of black caviar with...
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Closeup of a glass of white beer...
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Red wine to foie gras works too. A...
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Restaurant Le Clos du Roy. A slice of...
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In a street food market in Bordeaux...
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