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Gourmet Fotos – Uso de fotos de alimentación bajo licencia ❘ StockFood
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60220651 - Gourmet Christmas decorations
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11513196 - A caviar-producing sturgeon, Treviso, Italy
13180484 - Raw Duroc pork chops
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11513200 - A jar of black caviar with a mother-of-pearl spoon
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12308647 - Mango and coconut dessert from the 'Fine Dining im Boettners' restaurant by Alfons Schuhbeck in Munich, Germany
13190881 - Caviar from Imperial Caviar Berlin
11513195 - Albino caviar-producing sturgeons, Treviso, Italy
12266880 - Beeswax with flower pollen, quince and cereal ice cream from the 'Johanns' restaurant in Waldkirchen, Bavaria, Germany
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12274984 - Crab with avocado, pink grapefruit and crustacean dashi from the 'Zwei Sinn' restaurant and bistro in Nuremberg, Bavaria, Germany
60366464 - Hamburger and french fries
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11511920 - Tins of caviar and a mother-of-pearl spoon
11369999 - Salmon tempura with truffle mayonnaise and teriyaki sauce at the Restaurant 'Mochi' in Vienna
11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening
11381475 - Veal carpaccio with citron and smoked cream, restaurant 'Septime', Paris
12292694 - Dishes for sharing at the 'Boathouse' restaurant in Hamburg, Germany
11454554 - Fried scallops (Erik Arnecke, Restaurant Philipp Soldan, Germany)
12292696 - Pigeon étouffé with aubergine, fig and ras el hanout from the 'Heldenplatz' restaurant in Hamburg, Germany
12292699 - Tuna, jalapeño, celery, greengage and tarragon served at the 'Jellyfish' restaurant in Hamburg, Germany
12292698 - Wild prawns with pumpkin and mushrooms served at the 'Jellyfish' restaurant in Hamburg, Germany
12263673 - The Silver Hill Duck dish from Senns Restaurant in Salzburg, Austria
11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
12318445 - Hotdog with mustard and onions
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11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm
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