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Star kitchen Images – License food photos ❘ StockFood
13285894 - Green tomato ice cream with peach-tomato towers and vanilla sauce
13285860 - Variations of amaranth with steamed bread and pickled egg yolk
13351872 - Chicory salad with Grieben and blueberries
13291720 - Beetroot with white chocolate ice cream and egg yolk
13291715 - Pork belly with radish cake, cocoa and an olive reduction
13291022 - White beans with apricot stones, sage and sheep's cheese
13287158 - Soused herring with cucumber and variations of mustard
13286054 - Fried turbot with a champagne sauce and mashed cauliflower
13351845 - Braised Barbary corn fed duck
13291714 - Zander with variations of radishes
13291702 - Crambe with variations of gooseberries
13291699 - Sous-vide veal ribs with sweetcorn and lemon jelly
13290843 - Venison fillet breaded in buckwheat with fromage blanc egg noodles
13287174 - A snail with dead nettles and espuma
13287148 - Caigua (Cyclanthera pedata)
13287135 - Variations of whitefish with cauliflower and wood sorrel
13285902 - Marinated char with beetroot, onion and variations of millet
13351846 - Glazed Berlin style liver with apples, fried onions and balsamic vinegar
13295482 - Lamb chop on artichoke base with spinach and tomato
13291721 - Red cabbage with cornelian cherry and poppyseed variations
13291705 - Huchen with variations of opposite-leaved saltwort with mushroom juice
13288563 - Ahrtal marinated pot roast venison with steamed apple wedges
13287179 - Shabu shabu with Kobe beef
13287144 - Variations of cucumber with burrata and lemon
13287136 - Variations of sweet potatoes with frog and fried sweet potato rings
13287134 - Variations of strawberries with lime and white chocolate mousse
12429539 - Corn-fed chicken breast with cauliflower and pearl onions
13351842 - Gelled duck borscht with sour cream and caviar
13291684 - Smoked salmon with beetroot, cherry tomatoes and grapefruit
13290851 - Matelote with tagliatelle
13288567 - Döppekooche with truffles (German potato cake with bacon made in a pot, Rhineland cuisine)
13287167 - Partridge with fermented vegetables and common ragweed
13286053 - Fried langoustine with ricotta ravioli and tomato confit
13286047 - Whipped egg whites with red fruits and rhubarb
13285900 - Oats with greencurrants
13285863 - Variations of chickweed with aubergines and aerated chocolate
12429531 - Confit salmon with fennel sauce
13353180 - Lobster with carrots
13351869 - Challans duck with broccoli and radishes
13351857 - Sauerbraten duck breast with ground fruits, almonds and raisins
13295489 - Radicchio risotto with Périgord truffles
13287149 - Scallops with fennel and elderberry capers
13287127 - Apricots with Dulcey chocolate and lemon verbena ice cream
13285882 - Peas with mint and pistachio cream
13285870 - Broccoli, preserved gooseberries, rice cream and peanut butter
12429532 - A goose leg with spicy cabbage served with red wine
11511074 - Provençal vegetables with asparagus, mushrooms and peppers
11318209 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
11317979 - Haerlin restaurant, Fairmont Hotel Vier Jahrezeiten
13351886 - Classic duck liver parfait
13351870 - Challans duck with bean cream, porcini mushrooms, peach and brioche dumplings
13351852 - Peking duck breasts with green asparagus
13295484 - Marinated calamari with black noodles and lime-chili marinade
13291692 - Lentil fritters with lentil purée and rocket
13291021 - Variations of watermelon with onions and lentil cream
13290847 - Tripe salad with broad beans and foie gras
13287151 - Norway lobster wirh ricotta gnocchi and lemon cucumber
11318204 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg
10275641 - Veal sweetbread being glazed with sauce (Austria)
13351897 - Lamb's lettuce with cured duck stomach, radishes and horseradish
13351853 - Pulled Duck
13291716 - Wild char with rhubarb, mashed potatoes and tomato juice
13291020 - Juniper with beetroot, cherries and ash cream
13288579 - Himmel und Erd (black pudding, fried onions, and mashed potato with apple sauce) with foie gras
13287145 - Lobster with pumpkin, miso, puffed rice and avocado
13285899 - Sea trout with variations of cucumber, and apple and spruce shoot juice
13285889 - Spring onions with egg, and scrambled cream and egg white
13285877 - Wax begonia with radish and cucumber and sorrel juice
11511199 - Grilled scallops on celeriac purée with sepia sauce
14183142 - Tomato consommé with green tomato tartare
13415920 - King crab, confit chicken and quail eggs
13291687 - Pumpkin with hazelnut cream, gooseberry chutney and herbs
13291686 - Lettuce with peas, popped rice, sour cream and horseradish
13290853 - Sofflé infused with bergamot
13287172 - Rayfish with capers, leek and lemons
13286056 - A vegetable platter with whipped egg white
13286046 - Eel and snail croustillant with a sake-wasabi emulsion
11511223 - Crispy fried salmon trout on tomato risotto
11511064 - A stuffed European perch on red chard
13295483 - Lime soup with shiitake mushrooms
13295478 - Whole roast suckling pig
13293316 - Halibut on a pickled pumpkin with coconut and chilli foam
13288962 - Essence of vine tomatoes
13288568 - Dry-aged beef burger with foie gras, porcini mushrooms and truffles
13287186 - Bass with choron sauce, courgette and sepia noodles
13287159 - Mini Mexican cucumbers
13287139 - Variations of foie gras with coffee and milk
12429533 - Vegetables stuffed with minced meat
14183128 - Stuffed mushrooms with olive polenta centre and breaded artichokes
13351884 - Duck liver creme brulee
13351873 - Club sandwich with duck, curry mayo, cucumber and tomato
13295494 - Charred sardine with curry and herb sour cream and aubergine sauce
14183086 - Stocks, mixtures for thickening and jelly for vegetarians
13351839 - Fried duck with a dip
13291719 - Brussels sprouts leaves with fish head jelly, einkorn cream and char caviar
13291710 - Veal liver with sous-vide parsnips
13291700 - Chard with yoghurt, ginger juice and and olive and fennel medley
13288571 - Chicken fricassee with broad beans and turnips
13288570 - Trout fillet with celery purée and elderflower broth
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+91-8448997285
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