BKWine Photography | Images by Per Karlsson

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  • 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): 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
    an19-330-3064.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
    an19-330-3061.jpg
  • Malpere district west of Carcassonne Sign advertising a duck farm La Ferme du Benes, making foie gras, confits, fowl, and other specialities. Languedoc France Europe.
    bp10-542-4264.jpg
  • Spice seller at a market. Lavender flowers old by weight. White pepper, green pepper, and other spices. Collioure. Roussillon. France. Europe.
    bf28-412-1262.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
  • A bottle of Ricard 45 pastis and a glass on a zinc bar in a cafe bar in Paris. In the background people sitting at the bar and bottles on shelves. Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France. The Bistrot du Peintre is an old fashioned Paris café cafe bar restaurant of art nouveau design with polished brass, mirrors and old signs
    ak13-270-7012.jpg
  • Inside the Hermitage chapel on the Hermitage hill, a small altar and some empty bottles and other rubbish. Tain l'Hermitage, Drome, Drôme, France, Europe
    050413-190-9032.jpg
  • A salad dish with marinated anchovies and other seafood. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4541.jpg
  • Building in Mostar damaged by the war and still not renovated. Ruined by bullet holes, mortar bomb shell grenade damage, very close to the beautifully renovated old town city centre. Apartment block building. Half the building has been renovated and looks in good shape. The other half is not renovated. Contrast. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-440-4008.jpg
  • Bottles for sparkling wine standing upside down in a sort of pupitres racks made from palettes. Other bottles in traditional racks. showing the crown caps. Vita@I Vitaai Vitai Gangas Winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-438-3815.jpg
  • The arched porch of the Rector's Palace Knezev Dvor. An old woman selling embroideries, hats, table cloths and other decoration, to tourists while sitting embroidering or stitching on the Pred Dvorom street Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2112.jpg
  • Cafe scene outdoor terrace in the old town, a young woman alone in big curly red hair drinking a cup of cafe au lait caffe latte, sitting on a wicker chair looking the other way, dressed in brown and a chequered skirt, running shoes Sanary Var Cote d'Azur France
    bd30-376-7670.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 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): 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): 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): 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): 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): 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
  • 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
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3033.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7034.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7028.jpg
  • In the tasting room: shelves with other wines from all over the world and various paraphernalia relating to wine. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3139.jpg
  • A vine that has recently been pruned. The cut has been painted with a white substance that will protect it from being attacked by diseases, mould and other. Trained in Guyot simple. Bodega Vinos Finos H Stagnari Winery, La Puebla, La Paz, Canelones, Montevideo, Uruguay, South America
    ah17-227-2765.jpg
  • View from the old bridge over the old town. Renovated buildings along the river. Rooftop restaurant with terrasse terasa, other buildings still damaged from the war by bomb shells and grenades. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg12-437-3735.jpg
  • A snifter glass of Muscat raki grappa style grape brandy with other glasses in the background. Bottle of Muscat Raki in the background. Kantina e Pijeve Gjergj Kastrioti Skenderbeu Skanderbeg winery, Durres. Albania, Balkan, Europe.
    bg11-433-3374.jpg
  • The arched porch of the Rector's Palace Knezev Dvor. An old woman selling embroideries, hats, table cloths and other decoration, to tourists while sitting embroidering or stitching on the Pred Dvorom street Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2110.jpg
  • The main dish: Osso Bucco, veal cooked in sauce, braised shanks, with sweet peas, carrots artichokes and other vegetables at the restaurant Urbain Dubois in Saint Zacharie, near Bandol, Var, Provence France
    bc25-355-5505.jpg
  • The main dish: Osso Bucco, veal cooked in sauce, braised shanks, with sweet peas, carrots artichokes and other vegetables at the restaurant Urbain Dubois in Saint Zacharie, near Bandol, Var, Provence France
    bc25-355-5503.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
    an19-331-3150.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): 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
  • How to make foie gras duck's liver (series of images): Each lobe of the duck liver is cut once more Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3060.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
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3038.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3032.jpg
  • Duck in the pen where they are kept inside the last two weeks during which they are force fed twice a day ground maize corn to make the liver increase in size to make foie gras. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3019.jpg
  • The chef and foie gras expert that explains how to prepare a duck's liver. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-329-2998.jpg
  • Vegetables and fruits for sale at a market stall at the street market in Bergerac, carrots lettuce and other. A woman in black shopping. Bergerac Dordogne France
    an19-329-2921.jpg
  • A typical country hut with walls and roof of stone, called Borie, no mortar is used when building the hut, the stones are just piles one atop the other Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2626.jpg
  • l'Extreme d'Absinthe Bitter with drip dispenser from Provence Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-269-6918.jpg
  • A cook waiting beside the special oven in the garden used to bake bread and other special things. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-243-4361.jpg
  • The bar of the restaurant CRU in Montevideo, supposedly one of the better and trendier restaurants in the city. The bar is back lit in red, bottles in silhouette, Johnnie Walker whiskey and other and the bar tender is standing by the espresso machine. Montevideo, Uruguay, South America
    ah18-232-3293.jpg
  • Bottles of wine and sparkling wine on a table for a tasting. The sparkling (champagne) bottle in focus the other bottles out of focus blurred. Montevideo, Uruguay, South America Uruguay wine production institute Instituto Nacional de Vitivinicultura INAVI,
    ah16-224-2477.jpg
  • Inside the cathedral in Reims with impressive stained glass windows, chandeliers, chairs and a group of people standing backwards facing the back end of the cathedral all looking up. One lone alone man sitting down facing the other direction opposite to the crowd, Reims, Champagne, Marne, Ardennes, France, low light grainy grain
    a0617-220-2082.jpg
  • One of the living rooms salons upstairs in the mansion where the Deutz family used to live black upholstered chairs a coffee table a book case paintings on the walls and many other antiques at Champagne Deutz in Ay, Vallee de la Marne, Champagne, Marne, Ardennes, France, low light grainy grain
    a0615-214-1466.jpg
  • The busy old market bazaar street Kujundziluk with lots of tourist craft and art shops and street merchants. Street merchant in lazy laid-back pose on a lounge chair selling cigarettes, perfume, dolls and other souvenirs. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-444-4471.jpg
  • The arched porch of the Rector's Palace Knezev Dvor. An old woman selling embroideries, hats, table cloths and other decoration, to tourists while sitting embroidering or stitching on the Pred Dvorom street Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2111.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
    bc24-353-5384.jpg
  • How to make foie gras duck's liver (series of images): A conserve tin can is measured with a micro-meter to verify that the can sealing machine is properly adjusted. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3140.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
    an19-331-3119.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3039.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3029.jpg
  • The chef and foie gras expert that explains how to prepare a duck's liver. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-329-2999.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7030.jpg
  • A bottle of Ricard 45 pastis and a glass on a zinc bar in a cafe bar in Paris. In the background people sitting at the bar and bottles on shelves. Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France. The Bistrot du Peintre is an old fashioned Paris café cafe bar restaurant of art nouveau design with polished brass, mirrors and old signs
    ak13-270-7011.jpg
  • In the tasting room: shelves with other wines from all over the world and various paraphernalia relating to wine. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3136.jpg
  • A vineyard tractor equipped for spraying sulphur and other treatments on the vines at the experimental vineyard of the CIVC at Plumecoq near Chouilly in the Cote des Blancs It is used for testing clones soil treatment vine treatments spraying, Champagne, Marne, Ardennes, France
    a0615-213-1337.jpg
  • Parking guards and other people sitting loitering in the shade. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-440-4100.jpg
  • Bottles for sparkling wine standing upside down in a sort of pupitres racks made from palettes. Other bottles in traditional racks. Demijohn in the foreground. Vita@I Vitaai Vitai Gangas Winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-438-3807.jpg
  • A snifter glass of Muscat raki grappa style grape brandy with other glasses in the background. Kantina e Pijeve Gjergj Kastrioti Skenderbeu Skanderbeg winery, Durres. Albania, Balkan, Europe.
    bg11-433-3373.jpg
  • The Karaka 16 century galleon replica boat in the old harbour. Other boats moored. Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2181.jpg
  • Cafe scene outdoor terrace in the old town, a young woman alone in big curly red hair drinking a cup of cafe au lait caffe latte, sitting on a wicker chair looking the other way, dressed in brown and a chequered skirt, running shoes Sanary Var Cote d'Azur France
    bd30-376-7671.jpg
  • Cafe scene outdoor terrace in the old town, a young woman alone in big curly red hair drinking a cup of cafe au lait caffe latte, sitting on a wicker chair looking the other way, dressed in brown and a chequered skirt, running shoes Sanary Var Cote d'Azur France
    bd30-376-7666.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
    bc24-353-5382.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
  • Preparing the sauce on the stove with some sweet white Monbazillac wine in it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3171.jpg
  • Conserve tins cans with different kinds of duck specialities Cassoulet de Bergerac, Coq au vin, Salmis de Pintade, Duck Fat, Foie Gras, Quail... Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3162.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): 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
    an19-331-3127.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
    an19-330-3093.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
    an19-330-3089.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): 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
    an19-330-3045.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. Preparing to start. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3053.jpg
  • Ground corn maize used to feed the ducks to make foie gras in a container. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3015.jpg
  • A typical country hut with walls and roof of stone, called Borie, no mortar is used when building the hut, the stones are just piles one atop the other Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2621.jpg
  • A bottle of Ricard 45 pastis and a glass and a carafe of water on a zinc bar in a cafe bar in Paris. In the background people sitting drinking and eating at the bar Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France. The curved bar zinc brass beer and water taps and water carafes blurred people sitting on high chairs drinking Bottles and glasses on shelves behind the bar. The Bistrot du Peintre is an old fashioned Paris café cafe bar restaurant of art nouveau design with polished brass, mirrors and old signs
    ak13-270-7037.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7032.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7015.jpg
  • A glass of Ricard 45 pastis on a zinc bar in a cafe in Paris. Part of a series of photos showing that when you add ice and water the drink becomes cloudy milky Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-270-7014.jpg
  • Pastis a l'ancienne, pastis as in olden times, Le Grand Rubren, Barcelonnette, Alpes de Haute-Provence Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-269-6920.jpg
  • Kubler Kuebler from Val-de-Travers, Neuchatel, Switzerland Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-269-6916.jpg
  • Versinthe, anis flavoured herbal spirit from Provence Pastis is a spirit high alcohol drink flavoured flavored with herbs such as anise (badiane, anis étoilé etoile) and other spices. It is sometimes called pastis or Absinth absinthe. It is served in a tall glass with ice and you pour water on it. It gets cloudy milky when water is added. It is a favourite drink aperitif in Provence Southern France.
    ak13-269-6915.jpg
  • Table set for lunch guests with many wine glasses for tasting and knives and forks and other silverware. The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-247-4768.jpg
  • A market stall street market merchant selling caramelized peanuts, almonds and other things from a push cart with a mobile fire Montevideo, Uruguay, South America
    ah21-241-4108.jpg
  • A man and a woman sitting on a red stone facing each other talking conversing and drinking mate herbal tea from a thermos hot water flask. Profile. Sea river in the background. In profile., along the river riverside coast walk Rio de la Plata Ramblas Sur, Gran Bretagna and Republica Argentina Montevideo, Uruguay, South America
    ah20-239-3975.jpg
  • Road signs indicating the other chateaux owned by the same proprietor, Chateau la Bessane and La Garricq and showing the opening times Monday to Saturday 10 AM to 6 PM Chateau Paloumey Haut-Medoc Ludon Medoc Bordeaux Gironde Aquitaine France
    050526-200-0057.jpg
  • A graphic vineyard with rows of vines pruned in Cordon Royat with ever second row having grass and every other is the very stony pebbly soil. The Hermitage vineyards on the hill behind the city Tain-l'Hermitage, on the steep sloping hill, stone terraced. Sometimes spelled Ermitage. Tain l'Hermitage, Drome, Drôme, France, Europe
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  • A sign at the Mas de Daumas Gassac recommending visitors to the vineyard to visit other tourist sites, Languedoc, Herault, Languedoc-Roussillon, France
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  • Malpere district west of Carcassonne Sign advertising a duck farm La Ferme du Benes, making foie gras, confits, fowl, and other specialities. Languedoc France Europe.
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  • Bottles for sparkling wine standing upside down in a sort of pupitres racks made from palettes. Other bottles in traditional racks. showing the crown caps. Vita@I Vitaai Vitai Gangas Winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
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  • View from the old bridge over the old town. Renovated buildings along the river. Rooftop restaurant with terrasse terasa, other buildings still damaged from the war by bomb shells and grenades. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
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  • A blue pool with lots of leaves and other things floating on the surface of the water. Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
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  • Street market merchant's stall with old coloured glass decanters and other glass ware Sanary Var Cote d'Azur France
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  • 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
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  • 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
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  • 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
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