12316762
Char with stuffed morels and rye bread croutons on a bed of spinach coulis at the 'Auberge Frankenbourg' restaurant in La Vancelle, France, made by the chef Sébastien Buecher

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Foie gras with creamy goat's cheese and harissa raspberries at the 'Auberge Frankenbourg' restaurant in La Vancelle, France, made by the chef Sébastien Buecher

Raspberry and pistachio mousse with a liquid centre at the 'Auberge Frankenbourg' restaurant in La Vancelle, France, made by the chef Sébastien Buecher

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Book Brook Charr Brook Trout Brook Trout Dish Camp Cooking Camping Cooking Char Char fillet Charr Chef containing fish Cook Coulis Crouton Dish Entrée Fish Fish Dish Fish Filet Fish Fillet Food And Drink Forest France Freshwater fish Main Course Main Dish Morel Outdoor Eating Outside Recipe on request Red Trout Restaurant Rye Bread Savoury Series Spinach Spinach Sauce Tree Trunk Tree-Trunk Treetrunk White plate Woodland

Image ID:	12316762
Caption:	Char with stuffed morels and rye bread croutons on a bed of spinach coulis at the 'Auberge Frankenbourg' restaurant in La Vancelle, France, made by the chef Sébastien Buecher
License type:	Rights-managed
Contributor:	StockFood / Jalag / Lehmann, Joerg
Image size:	3620 px x 4827 px

12316762 Char with stuffed morels and rye bread croutons on a bed of spinach coulis at the 'Auberge Frankenbourg' restaurant in La Vancelle, France, made by the chef Sébastien Buecher