BKWine Photography | Images by Per Karlsson

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  • Gruissan village. La Clape. Languedoc. A waiter coming with the fish served for main course. Restaurant La Cranquette. Tuna fish with potatoes and salad. France. Europe.
    bp15-556-5601.jpg
  • Gruissan village. La Clape. Languedoc. A waiter coming with the fish served for main course. Restaurant La Cranquette. France. Europe.
    bp15-555-5598.jpg
  • Diploma certificate showing that the owner Zoran Vukoje has successfully completed the USAid course., in the winery tasting room. Vukoje winery, Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
    bg12-436-3619.jpg
  • A bottle of Great Wall Cabernet Sauvignon 1995 red wine - the Great Wall on the label of course. China National Cereals, Oils & Foodstuffs Import and Export Corp Beijing, China, Asia
    050120-032.jpg
  • Gruissan village. La Clape. Languedoc. A waiter coming with the fish served for main course. Restaurant La Cranquette. Grilled fried Saucanelles baby-dorade seabream on a skewer. France. Europe.
    bp15-555-5596.jpg
  • A plate with duck's liver foie grad de canard mi-cuit and a glass of wine - a delicious starter first course Saint Emilion Village Bordeaux Gironde Aquitaine France
    050527-204-0433.jpg
  • A black silhouette of a photographer taking a picture at night of a clothes fashion shop (Versace, Boss, Roberto marked in the widow) window display on the Cours de l'Intendence  city  Bordeaux Gironde Aquitaine France
    050528-205-0572_nn.jpg
  • A photographer taking a picture at night of a shoe shop window display with a back pack and tripod on the Cours de l'Intendence  city  Bordeaux Gironde Aquitaine France
    050528-205-0570_nn.jpg
  • Aperitif and appetizers prepared on a Provencal table: bread, olives, walnuts nuts, Domaine du Loou Coteau Varois en Provence Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bd30-377-7745.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: after baking in the oven the filo dough is crisp and crunchy and the cheese is a bit warm, serve on a salad Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5418.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5372.jpg
  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
    bb21-345-4518.jpg
  • How to make foie gras duck's liver (series of images): Metal conserve tins cans on a tray that will be filled with duck liver. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3084.jpg
  • How to make foie gras duck's liver (series of images): The duck liver is cut half way through and then opened. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3058.jpg
  • smoked Patagonian salmon and parsley in olive oil and herbs on two forks and in a cup Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5404.jpg
  • A just open tin of black caviar with slices of bread  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1073.jpg
  • How to make foie gras duck's liver (series of images): After cleaning the duck liver the pieces are put back together to reform the original shape of the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3065.jpg
  • XXX Dry cheese similar to parmesan cut in small pieces ready to be tasted. on a cutting board. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3165.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: head of fish in close up being covered with salt Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5893.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5374.jpg
  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
    bb21-345-4519.jpg
  • Duck appetizers: dried duck breast and small canapees pieces of bread with duck rillettes Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3166.jpg
  • How to make foie gras duck's liver (series of images): Each conserve tin can is weighed on a scale to verify that it has the correct weight, 250 grams. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3135.jpg
  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3110.jpg
  • How to make foie gras duck's liver (series of images): In the work shop, each participant has an entire duck liver and a filleting knife. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3041.jpg
  • Truffle preparations in tins cans conserves: Truffles Truffetti from Perigord, first preparation Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2703.jpg
  • Grilled skewer pork on bread with light yellow sauce. Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5414.jpg
  • A tin of black caviar with slices of bread and a spoon of mother-of-pearl to scoop up the precious eggs, caviar on a piece of the bread  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1082.jpg
  • Appetizer: slices of bread with truffle butter at La Truffe de Ventoux truffle farm, Vaucluse, Rhone, Provence, France
    050302-172-7282.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5897.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: after baking in the oven the filo dough is crisp and crunchy and the cheese is a bit warm, serve on a salad Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5419.jpg
  • Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3178.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3157.jpg
  • How to make foie gras duck's liver (series of images): Each conserve tin can is weighed on a scale to verify that it has the correct weight, 250 grams. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3142.jpg
  • How to make foie gras duck's liver (series of images): The machine to seal the conserve tin can operated by the chef. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3141.jpg
  • How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3128.jpg
  • How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3120.jpg
  • How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3103.jpg
  • A slice of fresh Perigord truffles on a piece of bread with a drop of oil Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2735.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2696.jpg
  • Appetizer: a small crouton bread with dried dry cured ham The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-247-4775.jpg
  • The food being prepared in the kitchen before being served to guests at the restaurant CRU in Montevideo, supposedly one of the better and trendier restaurants in the city. The chef is putting finishing touches on the plates. Montevideo, Uruguay, South America
    ah18-233-3307.jpg
  • A creamy risotto with confit lemon and thyme grilled scampis on a glass plate with a parmesan cracker on a white table cloth, Restaurant Les Berceaux, Patrick Michelon, Epernay, Champagne, Marne, Ardennes, France, low light grainy grain
    a0615-213-1356.jpg
  • An appetizer in the form of a crayfish craw fish with scrambled egg and a small parsley leaf on a white plate, Restaurant Les Berceaux, Patrick Michelon, Epernay, Champagne, Marne, Ardennes, France, low light grainy grain
    a0615-213-1354.jpg
  • An empty tin of sturgeon caviar with two mother of pearl spoons and only a few grains of caviar left. End of the good times. no more luxury. Time to go on diet. The party is over. Feast. No more gluttony. coming on to hard times.  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1099.jpg
  • Slices of bread with preparations from sturgeon: pate with green pepper, pate with truffles  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1084.jpg
  • A just open tin of black caviar with slices of bread and a spoon of mother-of-pearl to scoop up the precious eggs  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1077.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-359-5906.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-359-5904.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: head of fish in close up Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5890.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: one two three fresh fish on a white serving dish, glistening fresh from the sea Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5882.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: one two three fresh fish on a white serving dish, glistening fresh from the sea Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5881.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: a small goat cheese cut in half is put on a sheet of filo dough, add some herbs, thyme or other, and olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5389.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): start with a fresh cheese spiced with herbs and cut it in parts Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5359.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5375.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): start with a fresh cheese spiced with herbs and cut it in parts Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5357.jpg
  • Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3179.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3156.jpg
  • How to make foie gras duck's liver (series of images): The machine to seal the conserve tin can operated by the chef. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3149.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3147.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3146.jpg
  • How to make foie gras duck's liver (series of images): Each conserve tin can is weighed on a scale to verify that it has the correct weight, 250 grams. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3132.jpg
  • How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3131.jpg
  • How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3101.jpg
  • How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3096.jpg
  • How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3090.jpg
  • How to make foie gras duck's liver (series of images): The cleaned livers (with nerves removed) are put in a plastic tray Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3082.jpg
  • How to make foie gras duck's liver (series of images): After cleaning the duck liver the pieces are put back together to reform the original shape of the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3074.jpg
  • How to make foie gras duck's liver (series of images): The duck liver is cut half way through and then opened. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3059.jpg
  • A slice of fresh Perigord truffles on a piece of bread with a drop of oil Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2739.jpg
  • A slice of fresh Perigord truffles on a piece of bread with a drop of oil Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2738.jpg
  • A slice of fresh Perigord truffles on a piece of bread with a drop of oil Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2737.jpg
  • Truffle preparations in tins cans conserves: Truffles Truffetti from Perigord, first preparation Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2702.jpg
  • Truffle preparations in tins cans conserves: onion marmalade with truffles Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2699.jpg
  • Truffle preparations in tins cans conserves: onion marmalade with truffles 25 percent, 12 euro for 40 grams Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2698.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2695.jpg
  • Regional dish of melted cheese on an iron plate with herbs, in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3854.jpg
  • Regional dish of melted cheese on an iron plate with herbs, in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3853.jpg
  • The food being prepared in the kitchen before being served to guests at the restaurant CRU in Montevideo, supposedly one of the better and trendier restaurants in the city. The chef is putting finishing touches on the plates. Montevideo, Uruguay, South America
    ah18-233-3306.jpg
  • Oven grilled bell peppers bellpeppers red. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3176.jpg
  • XXX Dry cheese similar to parmesan cut in small pieces ready to be tasted. on a cutting board. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3166.jpg
  • A just open tin of black caviar with slices of bread and a spoon of mother-of-pearl to scoop up the precious eggs  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1075.jpg
  • Salmon eggs on a piece of bread  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1071.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish on the preparation table cleaned and ready to be prepared with salt Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5886.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: one two three fresh fish on a white serving dish, glistening fresh from the sea, closeup of mouth and eye Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5885.jpg
  • Thin French goat cheese chevre pie with rosemary pine nuts and walnuts served in thin wedges as appetizer Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5415.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: fold the filo dough to a small pouch and tie with a string Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5380.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: a small goat cheese cut in half is put on a sheet of filo dough, add some herbs, thyme or other, and olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5379.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5373.jpg
  • A slice of duck liver foie gras and a cutting knife on a wooden cutting board Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3174.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3155.jpg
  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3115.jpg
  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3113.jpg
  • How to make foie gras duck's liver (series of images): Each lobe of the duck liver is cut once more. The nerves, veins and other filaments in the duck liver are removed with the knife. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3062.jpg
  • How to make foie gras duck's liver (series of images): A duck liver and a filleting knife, the work place is prepared. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3042.jpg
  • Hugues Martin, the owner of the truffles farm holding a fresh Perigord truffle in his hand showing how the inside is coloured black and white when you cut it Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2720.jpg
  • Truffle preparations in tins cans conserves: Truffles Truffetti from Perigord, first preparation Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2705.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2693.jpg
  • The bar man cutting thin slices of dry dried cured ham from a ham on a stand to be served in the bar,, in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3847.jpg
  • A just open tin of black caviar with slices of bread and a spoon of mother-of-pearl to scoop up the precious eggs  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1079_nn.jpg
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