BKWine Photography | Images by Per Karlsson

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  • The wooden entrance door with metal ring knocker and old lock, sign saying entree, step in. Chateau Romanin, Saint Remy de Provence, Bouches du Rhone, Provence, France, Europe
    am14-308-0862.jpg
  • Control panel for the pneumatic press. Buttons: Soufflante inflating, Rotation Turning, Entree Air air inlet, Operation Manuelle manual operations. Euromav. Domaine du Grand Chemin, Vin de Pays d'Oc. in Savignargues. Languedoc. Wine press. France. Europe.
    04-z0305-1-k467-0022.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
  • A small piece of bread with a slice of egg and some truffles mayonnaise on top Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2740.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
    an18-326-2694.jpg
  • Appetizer: a small crouton bread with dried dry cured ham, fingers grabbing it The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-247-4776.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
    ah20-238-3855.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
  • Bar food: omelette on a white plate and a wooden cutting board with charcuteries, spicy sausages, olives cheese, dry cured ham, 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
    ah20-238-3830.jpg
  • Oven cooked mushrooms being sprinkled with salt to accompany the meal. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3174.jpg
  • Detail of a tin of caviar from Caviar and Traditions  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1097.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
    050531-210-1074.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
  • Mini bouchees canapees croustades filo tartlets filled with French goat cheese chevre and fig jam served as appetizer Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5412.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, then put in oven Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5414.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
  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
    bb21-345-4519.jpg
  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
    bb21-345-4518.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
  • A slice of zucchini squash that have been grilled in the oven with some chopped truffles on it Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2742.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
  • A small piece of bread with truffles butter Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2741.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
  • 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: Truffles Truffetti from Perigord, first preparation Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2703.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
    an18-327-2701.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
    an18-326-2700.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
  • 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
  • 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
  • Very traditional stew of vegetables corn beans and meat served in a cup with puff pastry Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5420.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
  • 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
  • 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
  • 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
    ah20-238-3852.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
    ah20-238-3846.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
  • 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 cooked mushrooms being sprinkled with salt to accompany the meal. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3175.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
  • 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
  • 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
  • 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
    050531-210-1080_nn.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
  • 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
  • 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 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
    an19-331-3179.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
    an18-327-2737.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
    an18-327-2718.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
  • Grilled skewer pork on bread with light yellow sauce. Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5413.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
    ah28-254-5405.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
  • 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
  • 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
    ah20-238-3848.jpg
  • Oven grilled bell peppers bellpeppers red. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3176.jpg
  • Oven grilled bell peppers bellpeppers red. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3177.jpg
  • Charcuteries to go with the wines: spicy chorizo sausage, dry cured ham and dried sausage. A bottle of Brut nature sparkling. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3168.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
  • 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 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
  • 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
    050531-210-1098.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
  • Slices of bread with eggs from salmon  "Caviar et Prestige" Saint Sulpice et Cameyrac  Entre-deux-Mers  Bordeaux Gironde Aquitaine France - at Caviar et Prestige
    050531-210-1085.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
  • 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
    050531-210-1083.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
  • A 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
    050531-210-1081.jpg
  • sign private property no entry andlau alsace france
    ak09-262-6266.jpg
  • selling sausages of donkey, cow, wild boar and more at The market in Carpentras, Vaucluse, Rhone, Provence, France
    050302-174-7425.jpg
  • Appetizer: slices of bread with truffle butter at La Truffe de Ventoux truffle farm, Vaucluse, Rhone, Provence, France
    050302-172-7282.jpg
  • A white wooden gate and a stone gate post with signs saying Vieux Chateau Certan and "Entree du Chateau a 100 m" (Entry to the chateau at 100 metres to the right)  Pomerol  Bordeaux Gironde Aquitaine France
    050529-208-0868.jpg
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