Haut Cuisine Images – License food photos ❘ StockFood
13637783 - Carbonara-style spaghetti (haute cuisine)60210266 - Absinthe from Haut-Doubs-flavored macaroons60164203 - Haut-Poitou melon granita60212143 - Chilled melon soup with aniseed from The Haut-Doubs60164227 - Haut Poitou melon,mozzarella and avocado salad60164225 - Haut Poitou melon salad60210244 - Toutché du Bûcheron from Haut-Doubs13510694 - Pigeon with courgette flowers, black chickpeas and ratatouille13510695 - Guinea fowl on dark tomato puree served with bok choy and roasted lettuce13205524 - Foie gras with truffles, celery, liquorice and cherries13510696 - Lobster Thermidor13241644 - Lobster with carrot13616990 - Swiss chard, 36 month Parmesan, cherrywood smoked lardo, black pepper and fresh herbs13241647 - Ibérico pork with mussels, chorizo and white beans13616989 - Smoked Adriatic scallops, crab and cuttlefish, charred apple and fennel cream13190885 - A plate of vegetables with truffles12510667 - An egg with dried morel mushrooms and whitefish caviar, restaurant 'Auener Hof', Italy, Head Chef Heinrich Schneider13190884 - 'La Bastide Eygalieres', a triple-chocolate dessert12463226 - Purple carrot consommé12510668 - An egg with dried morel mushrooms and whitefish caviar, restaurant 'Auener Hof', Italy, Head Chef Heinrich Schneider12359864 - Milk chocolate, beetroot and hazelnut served at the 'Pure C' restaurant in Cadzand-Bad, Holland by head chef Syrco Bakker13616992 - Slow smoked Piedmontese short rib, polenta cornbread, horseradish Alabama white sauce13241646 - ice cream made from goat's milk yoghurt and raspberries12359865 - A Zeeland oyster with 'Hierbas de las Dunas' margarita served at the 'Pure C' restaurant in Cadzand-Bad, Holland12359862 - Nasi goreng with shellfish by head chef Syrco Bakker at the 'Pure C' restaurant in Cadzand-Bad, Holland13616714 - Gnu fillet with stuffed tomatoes13616718 - Hake parcels with mustard sauce11454555 - Wild boar cheeks (Erik Arnecke, Restaurant Philipp Soldan, Germany)12359863 - Lobster, verbena and asparagus by head chef Syrco Bakker at the 'Pure C' restaurant in Cadzand-Bad, Holland13591598 - Cod fillet with ham and Puy lentils13591603 - Mango panna cotta with coconut flakes and edible flowers13616137 - Cannelloni with salmon filling on an outdoor table11454554 - Fried scallops (Erik Arnecke, Restaurant Philipp Soldan, Germany)13591596 - Waiter serves lobster with salad13865840 - Pears with malt, caramel and pralines13655163 - Candied apple with ginger60400841 - Chicken with morels in yellow wine sauce by Frank Muller13655142 - Chocolate cake with blackberries13609232 - Japanese fine dining seafood dish with spinach60401011 - Chocolate and red fruits triple desserts by Chef Boutin60400843 - Roasted quails with peaches by the Chef Prochasson13865845 - Striped chocolate rolls13667659 - A festively decorated gateau chocolat13647343 - Bream ceviche13591214 - A ganache chocolate dome dessert60401016 - Lamb roulade stuffed by Chef Craquelard60401009 - Chef Auge's red berry eskimo60400840 - Piece of roasted dolphin fish,spicy butternut and crisp sweet potatoes by Chef Matteis13655136 - Buche Noel (yule log, close-up)13591206 - Terrine with a vegetable garnish on white plate13871010 - Blanc Manger with lemon13667654 - Chestnut dessert13469287 - Chocolate ice cream dessert60401059 - Spring Lamb with Herbs by Chef Rocha13865834 - Apple filled with sugar foam and pickled apple balls in vanilla broth13655153 - An ice cream dessert13871007 - Cucumber with caviar in a spider crab shell13647342 - Bream ceviche60401008 - Tricolor caviar lasagna13905588 - Strawberry soufflés13616991 - Purree of Swiss chard, parmesan, bacon smoked on cherry wood, black pepper, and fresh herbs60400847 - Lobster with mango by the Chef Roure13655133 - Black caviar on milk foam60401010 - Crunchy vegetables with flowers by Chef Bacquie60400898 - Rosette of lamb in a herb crust13655168 - A preserved banana with passion fruit emulsion13609231 - Japanese fine dining lobster tail on noodles60401017 - Beef filet with herbs and hazelnuts by Chef Chambru60400846 - Piece of hake by the Chef Rosier60400842 - Snails à la weiss13626532 - Tarama dumplings with caviar13465338 - Chips of scallop and scallops on a stone13629331 - Langoustine carpaccio11440756 - Tuna fish and hamachi tatar in gazpacho with bok choy, peas and frisee lettuce13609230 - Japanese fine dining dish13609226 - Japanese banana bread with banana slices and strawberry ice-creamwith chocolate sauce being poured on top11440754 - Tuna and hamachi tatar in gazpacho with baby bok choy and frisee lettuce13609227 - Japanese fine dining dish octopus slices13465335 - Scallop carpaccio with white truffle13609233 - Roast duck with an orange13841129 - Chestnut and cassis pudding with gold leaf and chocolate topping12356157 - Kingklip with brown butter and capers, black olive tapenade, potatoes and Swiss chard decorated with beetroot puree11358838 - Yellow tomatoes with dates and hazelnuts, served with vegetables12090786 - White chocolate terrine with lime, cucumber jelly and boba12356158 - Chocolate, peanut and salted caramel torte with vanilla ice cream13655162 - A candied apple with ginger13655152 - An ice cream dessert against a white background13655138 - Buche Noel (yule log, close-up)11358836 - Tomato with salmon confit and caviar from flying fish12090788 - Pork belly with potato espuma and za'atar12090787 - Quail with quail's eggs, rosemary jus and violet flowers13871009 - Blanc Manger with lemon13871008 - Blanc Manger with lemon13655137 - Beech Noel (Close up)13609225 - Japanese banana bread with banana slices and strawberry ice-cream13465337 - Scallop carpaccio with white truffle13667660 - Gateau chocolat festively decorated13841128 - Chestnut and cassis pudding with gold leaf and chocolate topping13841127 - Chestnut and cassis pudding with gold leaf and chocolate toppingnext page
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