BKWine Photography | Images by Per Karlsson

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  • 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
    an19-330-3062.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
  • L'autre Obsession, Tauchans Champion de France 1998 - the other obsession (Rugby), Tauchan French cup winner in 1998 Mont Tauch Cave Cooperative co-operative In Tuchan. Fitou. Languedoc. Sign on tank. Stainless steel fermentation and storage tanks. France. Europe.
    bp12-550-5060.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
  • 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.
    bp10-542-4263.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.
    bp10-542-4261.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.
    bp10-542-4260.jpg
  • Peaches and other fruit. In the fruit and vegetable market in the harbour. Luka Gruz harbour. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4573.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
  • The busy old market bazaar street Kujundziluk with lots of tourist craft and art shops and street merchants. Shop selling carpets and other craft and souvenirs. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-444-4470.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
  • A traditional dish of lamb served in a pot where it also has cooked together with potatoes and other vegetables. In the restaurant and wine bar at the winery. Podrum Vinoteka Sivric winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-443-4355.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. showing the crown caps. Vita@I Vitaai Vitai Gangas Winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-438-3816.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.
    bg13-438-3814.jpg
  • Bottles for sparkling wine standing upside down in a sort of pupitres racks made from palettes. Other bottles in traditional racks. Vita@I Vitaai Vitai Gangas Winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-438-3808.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
  • 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.
    bg12-437-3736.jpg
  • A shop selling carpets, shawls, and other craft. The busy old market bazaar street Kujundziluk with lots of tourist craft and art shops and street merchants. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg12-436-3683.jpg
  • Street scene: Street merchants selling bottles of motor oil, soft drinks, Coca Cola and other things in front of a big stockpile of fire wood. Tirana capital. Albania, Balkan, Europe.
    bg12-434-3492.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
  • 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
  • Women selling embroideries, hats, table cloths and other decoration, to tourists while sitting embroidering or stitching in the Marina harbour Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2124.jpg
  • Women selling embroideries, hats, table cloths and other decoration, to tourists while sitting embroidering or stitching in the Marina harbour Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg07-421-2123.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
  • 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
  • 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
  • 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
    bd30-378-7857.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
  • 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
    bd30-376-7669.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
  • 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
    bd30-376-7665.jpg
  • Street market merchant's stall with old coloured glass decanters and other glass ware Sanary Var Cote d'Azur France
    bd30-376-7646.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
  • 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
    bc24-353-5390.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
    bc24-353-5393.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 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 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
  • Bottles with tasting samples standing on a barrel and wine a tasting glass with barrel sample white burgundy. One bottle inscribed with the text Bourgogne and the other with Chassagne, Maison Louis Jadot, Beaune Côte Cote d Or Bourgogne Burgundy Burgundian France French Europe European
    ap14-339-3950.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
  • 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 Foie Gras de Canard Entier, whole pieces of duck liver and Pate of duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3163.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
    an19-331-3157.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
    an19-331-3148.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
    an19-331-3142.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): 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): 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
    an19-331-3115.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): 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): 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
  • 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): 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
    an19-331-3106.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
    an19-331-3103.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): 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
    an19-330-3085.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
    an19-330-3083.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
    an19-330-3081.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): 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): 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
    an19-330-3056.jpg
  • How to make foie gras duck's liver (series of images): Close up of the duck liver with two lobes. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3047.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
  • How to make foie gras duck's liver (series of images): Close up 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
    an19-330-3044.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
    an19-330-3039.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
    an19-330-3035.jpg
  • The machine that is used to force feed the duck with ground maize corn during two weeks so that the liver grows and can be used for foie gras. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3026.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
  • 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
    an19-330-3022.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
    an19-329-2999.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
    an18-326-2627.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 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
    ak13-270-7036.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.
    ak13-270-7033.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.
    ak13-270-7031.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 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
  • 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.
    ak13-270-7025.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
  • 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
  • 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
  • The entrance from the street with a giant bunch of grapes made from balloons and a sign saying Lavinia. A man businessman walking in with one hand in the pocket and the other hand carrying a briefcase. The Lavinia wine shop in Paris. Probably the biggest wine shop in Paris, with its special temperature controlled section for wines that are fragile and must be stored at cool low temperature.
    ak13-269-6938.jpg
  • Aqualanca L'Anis d'Antan, Aix en 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.
    ak13-269-6922.jpg
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