Alta cocina Fotos – Uso de fotos de alimentación bajo licencia ❘ StockFood
13591206 - Terrine with a vegetable garnish on white plate13448083 - Stone mushroom omelette12674511 - Sweet blue and white spaghetti (molecular gastronomy)10325474 - An appetiser plate featuring char, crayfish, apple and radishes10324900 - Fish canapes made from weever fish and horse mackerel13871010 - Blanc Manger with lemon13739974 - Scallops with beetroot13448101 - Turbot cooked in Anapurna curry oil with trumpet mushroom confit, root vegetables and pine nuts13448100 - Suckling pig shank with lemon grass, ginger, caramelised garlic and sweet potato sablé13448075 - Moroccan lobster with mango, liquorice, liquorice foam and Venere rice13447879 - Gin and tonic jelly with lime-saffron sorbet and mango ravioli10325186 - Couscous salad with different types of vegetables13868790 - Honey and fig dessert13448103 - Cream of stockfish soup with grilled watermelon13447894 - Älbler Leisa with caviar, brown butter and potato cream10325585 - Duck liver rolls13840939 - Cheesecake with chestnuts and blackcurrants13667654 - Chestnut dessert13640457 - Oyster with caviar and algae13630649 - Radish rolls13469287 - Chocolate ice cream dessert13447859 - Bigorneaux with garlic spuma and lime artichoke broth13865834 - Apple filled with sugar foam and pickled apple balls in vanilla broth13448094 - Black salsify brandade with smoked eel10325039 - A composition of appetisers with goose liver terrine10292028 - Ingredients for a mango dessert on a cloth on the grass10292009 - Angus beef fillet with beef tea, artichokes and parsley jelly13758027 - Forest fruit dessert13696117 - Deep-fried frog's legs13655153 - An ice cream dessert13530836 - Clams, cockles, julienne of baby squid, light clam emulsion, edamame beans, soya beans, gnocchi of cuttlefish, quail’s egg and cuttlefish crisp13448077 - Melatte pigeon breast on amarone butter with parsnip cream and brioche sandwich13447861 - Bouillabaisse jelly with octopus, saffron aioli, olives and chervil13447855 - Basmati rice with wild brook trout and soy mayonnaise12432052 - A deconstructed brownie dessert on a glass plate10325547 - Variations on suckling pig10292025 - Angus beef tartar and fresh artichokes on a cloth in the grass13917445 - Lobster with beetroot and bread13871007 - Cucumber with caviar in a spider crab shell13739976 - Scallops with beetroot13630738 - Roasted duck breast11004526 - A desert made with fresh berries and slices of layer cake10324913 - Crab rolls with green asparagus and squid13939885 - Asparagus espuma with egg and morels13939884 - Asparagus espuma with egg and morels13868722 - King crab13868214 - Rabbit shoulder with gnocchi, mushrooms and chard13758031 - Creedy Carver Duck with Honey Lavender Glaze13647342 - Bream ceviche13637783 - Carbonara-style spaghetti (haute cuisine)13469290 - Chocolate sweet dessert13448092 - Red mullet cooked crispy on alici oil with chorizo and chilli potatoes13448081 - Olive-lime ravioli with ginos and bruschetta sauce13447872 - Stuffed Atlantic sole with chutney of mushrooms and pimento leek roll10325567 - Muscovy duck with turnip10292017 - A dessert made with mascarpone cream, mango, Ketjap Manis (sweet soy sauce) and plum syrup10230667 - An oyster macaroon with Greek yogurt and peanut granules60401008 - Tricolor caviar lasagna60400846 - Piece of hake by the Chef Rosier13905588 - Strawberry soufflés13871088 - Veal with pea shoots13868804 - Almond-rhubarb dessert13868720 - Lobster and vegetable plate with bourbon vanilla13680744 - Blackened ahi tuna on rice13447884 - Veal cutlet with bay butter, shallots and potato jus13447873 - Grilled scallop in a potato coating with caper escabèche and olive quenelles13286893 - Calamaretti made in a Beefer with scallops13761144 - Lobster with cauliflower13758057 - Lobster tail on rice and mango sauce13758032 - Iced beet parfait13637760 - Foie gras in breadcrumbs with beet juice13616991 - Purree of Swiss chard, parmesan, bacon smoked on cherry wood, black pepper, and fresh herbs13448097 - Wild salmon with cabbage roasted in eucalyptus bark on barberry potato broth13176688 - Langoustine11366183 - Pork from a woolly pig with quince, parsnips and radicchio11004528 - Fresh berries with caramel and almond ice cream13652232 - John Dory with tomatoes13448098 - Sot-l'y-laisse in carrot broth with cumin crackers13447871 - Iced grapefruit ravioli with basil and emulsified champagne cream13758023 - Duck pate13739960 - Colorful carrot strips in a spider crab shell12674510 - Caprese (molecular gastronomy)12297273 - Fine dining lemon curd tart11393465 - Shrimp carpaccio13867034 - Fried scallop with garlic espuma13448099 - Souffled breast of poussin with fèves, pepper pearls and croissant potatoes13353180 - Lobster with carrots10292014 - New Zealand langoustine with a passion fruit jelly and inka tomato salad13868216 - Rabbit shoulder with gnocchi, mushrooms and chard13448120 - Zander with verjus jelly and cabbage sticks13447853 - Sea bass poached and fried with pink pepper, orange and fennel cotta13170252 - Sea bass with purple cauliflower10320382 - Grilled eggplant with black curry and sheep yogurt on plate00192077 - Barbecued scallops with parsley60400847 - Lobster with mango by the Chef Roure13843761 - Strawberry dessert with coconut yoghurt and meringue13769899 - Wagyu beef13655133 - Black caviar on milk foam13469288 - Chocolate fancypágina siguiente
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